Palm And Palm Kernel

Palm oil and palm kernel oil are vegetable oils derived from the fruit of oil palm trees. Palm oil comes from the flesh of the fruit, while palm kernel oil is extracted from the seed (kernel) inside the fruit. Both are semi-solid at room temperature and have a neutral flavor.

These oils are used in a wide variety of processed foods because they are stable at high temperatures and help improve texture and shelf life. They function as fats and oils, providing richness and preventing ingredients from separating in products like baked goods, confectionery, and non-dairy creamers.

Palm and palm kernel oils are sources of saturated fat. The U.S. Food and Drug Administration (FDA) lists palm oil as Generally Recognized As Safe (GRAS). International bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated palm oil and its derivatives. While generally considered safe for consumption, high intake of saturated fats is associated with increased risk of heart disease, according to dietary guidelines.