Palm Kernel Oil Hydrogenated Palm Kernel Oil

Palm kernel oil is an edible vegetable oil extracted from the kernel, or inner seed, of the oil palm tree. Hydrogenated palm kernel oil is palm kernel oil that has undergone a process called hydrogenation, which adds hydrogen atoms to the oil. This process makes the oil more solid at room temperature and increases its stability and shelf life.

Manufacturers use palm kernel oil and its hydrogenated form for their texture, stability, and melting properties. They contribute to the desired crispiness in snacks and creaminess in confectionery. These oils are commonly found in products like popcorn, candy, cakes, and other snack foods.

Palm kernel oil and hydrogenated palm kernel oil are permitted for use in food by the FDA. While partially hydrogenated oils (PHOs), a major source of artificial trans fats, are no longer generally recognized as safe (GRAS) by the FDA since 2018, fully hydrogenated oils are different and contain very little to no trans fat. Both palm kernel oil and hydrogenated palm kernel oil are high in saturated fat; the 2025-2030 Dietary Guidelines for Americans recommend limiting saturated fat to less than 10% of daily calories. JECFA and EFSA have evaluated the safety of fats and oils in general, and the hydrogenation process, but do not typically set specific acceptable daily intakes for common dietary fats like palm kernel oil.