Partially Hydrogenated Palm Kernal Oil

Partially hydrogenated palm kernel oil is a type of fat derived from palm kernel oil, which comes from the seed of the oil palm fruit. It is made by adding hydrogen atoms to the palm kernel oil through a process called partial hydrogenation. This process makes the oil more solid at room temperature and helps extend its shelf life.

Manufacturers historically used partially hydrogenated palm kernel oil to improve the texture, stability, and shelf life of various food products. It provided a creamy mouthfeel and helped prevent spoilage. It was commonly found in confectionery coatings, baked goods like cakes and cupcakes, puddings, and snack items such as popcorn and trail mixes.

Partially hydrogenated oils (PHOs), including partially hydrogenated palm kernel oil, were a primary source of artificial trans fat in the diet. The FDA determined in 2015 that PHOs are no longer Generally Recognized As Safe (GRAS) for use in food, with a compliance date of 2018, effectively removing most artificial trans fat from the US food supply. Scientific consensus, supported by bodies like the World Health Organization (WHO), indicates that artificial trans fats can raise low-density lipoprotein (LDL) cholesterol (often called "bad" cholesterol) and lower high-density lipoprotein (HDL) cholesterol ("good" cholesterol), which can increase the risk of heart disease. JECFA has evaluated trans fatty acids and their health implications.