Hydrogenated Palm Kernel Oil Palm Oil

Palm oil is extracted from the fruit of the oil palm tree, while palm kernel oil comes from the seed (kernel) of the same fruit. Hydrogenation is a process that adds hydrogen to liquid oils, making them more solid and stable at room temperature.

These oils are used in foods to improve texture, stability, and shelf life, and to create a desired mouthfeel. They are commonly found in baked goods, confectionery, and snack foods like chocolate bars and cakes.

Palm oil and palm kernel oil are generally recognized as safe (GRAS) by the FDA. The hydrogenation process can create partially hydrogenated oils (PHOs), which were the primary source of artificial trans fats; the FDA determined PHOs are no longer GRAS. However, fully hydrogenated oils, which do not contain significant artificial trans fats, remain permitted. Both palm oil and palm kernel oil are high in saturated fat, and the Dietary Guidelines for Americans (2025-2030) recommend limiting saturated fat intake to less than 10% of daily calories. Both JECFA and EFSA have evaluated palm oil and palm kernel oil, noting their fatty acid composition.