Hydrogenated Palm Kernel & Palm Oils

Hydrogenated palm kernel and palm oils are fats derived from the fruit and kernel of the oil palm tree. They undergo a process called hydrogenation, which makes them more solid and stable at room temperature. This process changes the oil's chemical structure.

Manufacturers add these oils to foods to improve texture, extend shelf life, and provide a desirable mouthfeel. They are often found in candies, baked goods, and various processed snacks where a solid fat is needed for structure and consistency.

Palm oil and palm kernel oil are generally recognized as safe (GRAS) by the FDA. While hydrogenation can create trans fats, fully hydrogenated oils, like these, do not contain artificial trans fats. Partially hydrogenated oils (PHOs), which contain artificial trans fats, are no longer generally recognized as safe by the FDA since 2018. However, both palm and palm kernel oils are high in saturated fat. The 2025-2030 Dietary Guidelines for Americans recommend limiting saturated fat intake to less than 10% of daily calories. JECFA and EFSA have not set specific acceptable daily intakes for these common food fats.