Palm Kernel And Hydrogenated Palm Oils

Palm kernel oil is an edible vegetable fat extracted from the kernel of the oil palm tree. Hydrogenated palm oils are produced by adding hydrogen to palm oil, a process that changes the oil's texture and stability. This ingredient combines naturally occurring palm kernel oil with palm oil that has undergone hydrogenation.

These oils are used by manufacturers to provide desired texture, mouthfeel, and stability to food products. They help create solid fats at room temperature, which is useful in baking, confections, and processed foods. They are commonly found in baked goods, snack cakes, and frozen desserts.

Palm kernel oil is high in saturated fat. Hydrogenated palm oils can be either partially or fully hydrogenated; the FDA determined that partially hydrogenated oils (PHOs), a major source of artificial trans fat, 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, which do not contain artificial trans fats, remain permitted by the FDA. The Dietary Guidelines for Americans (2025-2030) recommend limiting saturated fat intake to less than 10% of daily calories. While JECFA and EFSA have evaluated palm oil and its fractions in various contexts, there is no specific evaluation for this combined ingredient as a food additive.