Palm Palm Kernel

Palm oil is a vegetable oil derived from the fruit of the oil palm tree. It is extracted from the fleshy pulp of the fruit. Palm kernel oil comes from the seed (kernel) of the same fruit and has a different fatty acid profile.

Palm oil and palm kernel oil are used in a wide variety of processed foods due to their semi-solid texture at room temperature and their ability to improve shelf life. They function as fats and oils, providing texture, mouthfeel, and stability in products like baked goods, confectionery, and processed snacks.

Palm oil is a source of saturated fat, and high intake of saturated fat is linked to increased LDL cholesterol. The U.S. Food and Drug Administration (FDA) lists palm oil as Generally Recognized As Safe (GRAS). International bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated palm oil and its derivatives. Concerns have been raised about the environmental impact of palm oil production, including deforestation and habitat loss, rather than direct health risks from consumption at typical levels.