Hydrogenated Palm Kernel & Palm Oil

Hydrogenated palm kernel oil and palm oil are fats derived from the fruit and kernel of the oil palm tree. The hydrogenation process adds hydrogen atoms to the oil, changing its chemical structure. This makes the oil more solid at room temperature and increases its stability.

Manufacturers use hydrogenated palm kernel and palm oil to improve the texture, mouthfeel, and shelf life of various foods. They are often found in confectionery, baked goods, and snack foods to provide structure and richness.

Historically, partially hydrogenated oils (PHOs) were a major source of artificial trans fats, which are known to raise LDL ('bad') cholesterol. In 2018, the FDA determined that PHOs are no longer Generally Recognized As Safe (GRAS) for use in food, effectively removing most artificial trans fats from the US food supply. Fully hydrogenated oils, which contain very little trans fat, are primarily saturated fats. The Dietary Guidelines for Americans recommend limiting saturated fat intake to less than 10% of daily calories to support heart health.