Hydrogenated Vegetable Oil Palm Kernel

Hydrogenated vegetable oil is made by adding hydrogen to liquid vegetable oil, such as palm kernel oil, to make it more solid at room temperature. This process changes the oil's chemical structure, affecting its texture and stability. Palm kernel oil is derived from the kernel (seed) of the oil palm tree.

Manufacturers use hydrogenated palm kernel oil to improve the texture, mouthfeel, and shelf life of food products. It helps create a creamy consistency in items like ice cream and candy, and can prevent spoilage. It is frequently found in confectionery, baked goods, and frozen desserts.

Historically, partially hydrogenated oils (PHOs) were a major source of artificial trans fats, which are known to be harmful to heart health. The FDA determined that PHOs are no longer Generally Recognized As Safe (GRAS) as of 2018, effectively removing most artificial trans fats from the US food supply. Fully hydrogenated oils, however, contain very little to no artificial trans fats. Palm kernel oil, whether hydrogenated or not, is high in saturated fat; the Dietary Guidelines for Americans recommend limiting saturated fat intake to less than 10% of daily calories.