Palm And Palm Kernel Oil

Palm oil is a vegetable oil extracted from the fruit of the oil palm tree, while palm kernel oil is derived from the kernel (seed) of the same fruit. Both are widely used plant-based fats. Palm oil is obtained from the fleshy part of the fruit, and palm kernel oil is extracted from the hard inner seed.

These oils are used in many processed foods due to their semi-solid consistency at room temperature, which contributes to texture and stability. They are commonly found in baked goods, snack foods, confectionery, and spreads, and are also used for frying. Their properties help extend shelf life and provide a desirable mouthfeel.

Palm oil and palm kernel oil are both high in saturated fat. The 2025-2030 Dietary Guidelines for Americans recommend limiting saturated fat intake to less than 10% of daily calories. The U.S. Food and Drug Administration (FDA) considers both palm oil and palm kernel oil to be Generally Recognized As Safe (GRAS) for use in food. International bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated certain processing contaminants that can occur in refined oils, including palm oil, but they do not set an Acceptable Daily Intake (ADI) for the oils themselves as they are food ingredients.