Palm Kernel And Hydrogenated Palm Oil

Palm kernel oil is an edible plant oil extracted from the kernel of the oil palm fruit. Hydrogenation is a process that adds hydrogen to liquid oils, making them more solid and stable at room temperature. This ingredient combines palm kernel oil with a hydrogenated version, likely to achieve specific textures and melting properties.

Manufacturers use this ingredient to provide texture, stability, and a desirable melting point in foods. It helps create solid fats for baking, confectionery coatings, and processed snacks. It is commonly found in products like baking chips, cookies, and dessert toppings.

Hydrogenated palm oil, especially partially hydrogenated oils (PHOs), were a significant source of artificial trans fat. However, the FDA determined in 2015 that PHOs are no longer generally recognized as safe (GRAS), and their use in most foods was phased out by 2018, significantly reducing artificial trans fat in the US food supply. Palm kernel oil itself is high in saturated fat. The Dietary Guidelines for Americans (2025-2030) advise keeping saturated fat intake to less than 10% of daily calories. JECFA has evaluated various fats and oils, including palm oil, but typically focuses on overall dietary fat intake rather than specific acceptable daily intakes for common oils.