Palm Oil Hydrogenated Palm Kernel Oil

Palm oil is a vegetable fat extracted from the fruit of the oil palm tree, while palm kernel oil comes from the seed (kernel) of the same tree. Hydrogenated palm kernel oil is produced by adding hydrogen to palm kernel oil, which changes its texture to be more solid and stable at room temperature.

This blend of fats is used by manufacturers to provide texture, stability, and a smooth mouthfeel in processed foods. It is commonly found in baked goods like cookies, as well as in candies and chocolates.

Palm oil and hydrogenated palm kernel oil are generally recognized as safe (GRAS) by the FDA. These oils are high in saturated fat, and the Dietary Guidelines for Americans (2025-2030) recommend limiting saturated fat intake to less than 10% of daily calories. While partially hydrogenated oils (PHOs), a source of artificial trans fat, are no longer GRAS since 2018, fully hydrogenated oils like hydrogenated palm kernel oil contain very little to no trans fat and remain permitted. JECFA has evaluated fats and oils, including palm oil, as common food ingredients.