Palm Kernel Oil

Palm kernel oil is a vegetable fat extracted from the kernel (inner seed) of the oil palm tree (Elaeis guineensis). It is different from palm oil, which comes from the fruit's fleshy outer layer. After extraction, the oil is typically refined, bleached, and deodorized.

Manufacturers use palm kernel oil for its solid texture at room temperature and its stability, which makes it suitable for many food products. It is often found in confectionery, baked goods, snack foods, and non-dairy creamers to provide structure and a smooth mouthfeel.

The U.S. Food and Drug Administration (FDA) considers palm kernel oil to be Generally Recognized As Safe (GRAS) for its intended uses. It is notably high in saturated fats, particularly lauric acid, which is a medium-chain fatty acid. The World Health Organization (WHO) and the Food and Agriculture Organization (FAO) Joint Expert Committee on Food Additives (JECFA) has evaluated palm oil and its components, and for palm oil itself, did not set a numeric limit (ADI not specified). The European Food Safety Authority (EFSA) has also evaluated palm oil and its components.