Hydrogenated Palm Kernel Oil

Hydrogenated palm kernel oil is a fat derived from the kernel of the oil palm fruit. It is made by adding hydrogen atoms to palm kernel oil, a process called hydrogenation. This process changes the oil's chemical structure, making it more solid at room temperature and more resistant to spoilage.

Manufacturers use hydrogenated palm kernel oil to improve the texture, stability, and shelf life of various food products. It provides a creamy mouthfeel and helps maintain the shape of items like candy coatings, icings, and baked goods. It is frequently found in candies, cakes, snack cakes, and baking decorations.

Hydrogenated palm kernel oil is a fat that is generally recognized as safe (GRAS) by the FDA when fully hydrogenated, meaning it contains very little to no artificial trans fats. This is different from partially hydrogenated oils (PHOs), which were the main source of artificial trans fats and are no longer considered GRAS by the FDA since 2018. Palm kernel oil is naturally high in saturated fat, and the Dietary Guidelines for Americans recommend limiting saturated fat intake to less than 10% of daily calories.