Palm Kernel Oil And Hydrogenated Palm Oil

Palm kernel oil is a tropical oil extracted from the kernel of the oil palm fruit. Hydrogenation is a process that adds hydrogen to liquid oils to make them more solid and stable. The combination is used as a fat in many food products.

This fat blend provides a solid texture and creamy mouthfeel in foods. It is often used in baked goods, confectionery coatings, and snack foods where a stable fat is needed.

Palm kernel oil and its hydrogenated form are generally recognized as safe (GRAS) by the FDA. Like other saturated fats, excessive intake of hydrogenated oils can raise LDL cholesterol levels. JECFA has evaluated fats and oils, including hydrogenated versions, and established guidance on their use. Concerns exist regarding the health effects of trans fats, which can be formed during partial hydrogenation, though fully hydrogenated oils contain negligible trans fats.