Palm Kernel Hydrogenated Palm Kernel With TBHQ For Freshness

This ingredient is a type of fat derived from palm kernels. It is hydrogenated, a process that adds hydrogen to make it more solid and stable. TBHQ (tertiary butylhydroquinone) is added as an antioxidant to help preserve freshness by preventing the oils from going rancid.

Manufacturers add this ingredient to provide a solid fat base, improve texture, and extend shelf life in various processed foods. It is commonly found in confectionery, baked goods, and snack products where a stable fat is needed.

Hydrogenated fats can contain trans fats, though the process of removing partially hydrogenated oils (PHOs) has largely eliminated artificial trans fats from the US food supply since 2018. TBHQ is an FDA-approved antioxidant. The Scientific Committee on Food (SCF) in Europe evaluated TBHQ and established an acceptable daily intake. Evidence on the health effects of TBHQ at typical consumption levels is mixed, and research is ongoing.