Partially Hydrogenated Palm And Palm Kernel Oil

Partially hydrogenated palm and palm kernel oil is a type of fat derived from the fruit and kernel of the oil palm tree. It is produced by a chemical process called partial hydrogenation, which adds hydrogen atoms to liquid palm and palm kernel oils, making them more solid and stable at room temperature.

Manufacturers use this ingredient to improve the texture, consistency, and shelf life of various processed foods. It provides a solid fat structure often desired in baked goods, snack foods, and some processed sauces and spreads.

In the US, partially hydrogenated oils (PHOs) are no longer generally recognized as safe (GRAS) by the FDA since 2018, which has largely removed artificial trans fats from the food supply. This regulatory action was taken due to concerns that the trans fats formed during partial hydrogenation can increase the risk of heart disease. The World Health Organization (WHO) and other health organizations have also recommended limiting the intake of trans fats.