Partially Hydrogenated Palm Kernel Oil And Cocoa Butter

Partially hydrogenated palm kernel oil is a fat made from palm kernel oil that has been chemically altered to make it more solid and stable. Cocoa butter is a natural fat extracted from cocoa beans. This ingredient is a blend of these two fats.

This blend of fats is used in foods to provide a smooth texture, creamy mouthfeel, and to help products hold their shape. It is often found in candies, chocolates, and baked goods like cookies and cake mixes to improve consistency and shelf life.

Partially hydrogenated oils (PHOs) were once a common source of artificial trans fat. The FDA determined that PHOs are no longer generally recognized as safe (GRAS) for use in food, and manufacturers were required to remove them from most food products by 2018. This action effectively removed most artificial trans fat from the US food supply. Cocoa butter is a natural fat that is high in saturated fat. The Dietary Guidelines for Americans (2025-2030) recommend keeping intake of saturated fat to less than 10% of daily calories.