Hydrogenated Palm Kernal Oil

Hydrogenated palm kernel oil is a fat ingredient made from palm kernel oil, which comes from the kernel (seed) of the oil palm tree. It undergoes a process called hydrogenation, where hydrogen is added to the oil molecules. This process changes the oil's texture, making it more solid and stable at room temperature.

Manufacturers add hydrogenated palm kernel oil to foods to improve texture, extend shelf life, and provide a desirable mouthfeel. It helps create firm, creamy, or crisp textures in products. It is commonly found in confectionery, baked goods like cakes and snack cakes, and chocolate products.

Hydrogenated palm kernel oil is a fat ingredient. While partially hydrogenated oils (PHOs), a major source of artificial trans fats, are no longer considered Generally Recognized As Safe (GRAS) by the FDA since 2018, fully hydrogenated oils like this one contain negligible amounts of trans fats. Palm kernel oil is naturally high in saturated fat. The Dietary Guidelines for Americans recommend limiting saturated fat intake. As a general fat ingredient, hydrogenated palm kernel oil is not typically evaluated by bodies like JECFA or EFSA in the same way specific food additives are.