Palm Kernel Fat

Palm kernel fat is a type of vegetable oil derived from the seed (kernel) of the oil palm tree. It is a solid or semi-solid fat at room temperature, similar to butter or coconut oil. The fat is extracted from the kernels through processes like crushing and pressing.

Palm kernel fat is used in food manufacturing for its creamy texture and ability to improve mouthfeel and stability. It's often found in baked goods like cookies and wafers, as well as in confectionery coatings, non-dairy creamers, and ice cream.

Palm kernel fat is generally recognized as safe (GRAS) by the FDA for use in food. It is primarily composed of saturated and unsaturated fats. Like other fats, it provides energy. The World Health Organization (WHO) and other international bodies have evaluated fats and oils, but specific evaluations for palm kernel fat are not always detailed separately from palm oil. Evidence on the health effects of saturated fats is mixed, with some studies linking high intake to increased risk of heart disease, while others suggest the impact may depend on the specific type of saturated fat and the overall diet.