Partially Hydrogenated Palm Kernel Oil

Partially hydrogenated palm kernel oil is a type of fat made from palm kernel oil, which comes from the kernel (seed) of the oil palm tree. The partial hydrogenation process chemically alters the oil, making it more solid at room temperature and extending its shelf life.

Manufacturers used partially hydrogenated palm kernel oil to improve the texture, mouthfeel, and shelf stability of various processed foods. It was commonly found in baked goods, snack foods, and confectionery items.

The U.S. Food and Drug Administration (FDA) determined in 2015 that partially hydrogenated oils (PHOs) are no longer generally recognized as safe (GRAS) for use in food, with a compliance date of 2018. This action effectively removed most artificial trans fat from the U.S. food supply because PHOs were the primary source of these fats. Artificial trans fat is known to raise 'bad' cholesterol levels, which can increase the risk of heart disease. JECFA (the Joint FAO/WHO Expert Committee on Food Additives) has evaluated hydrogenation processes for fats and oils, but its focus has been on the resulting trans fat content rather than setting a specific ADI for partially hydrogenated palm kernel oil itself.