Ingredient Information

Function

Hydrogenated Palm Kernel Oil comes from the kernel or seed of the oil palm plant. It is distinguished from palm oil, which is sourced from the fruity flesh of the oil palm. Hydrogenated palm kernel oil has a fat composition that resembles coconut oil, in which 82% of its fat content is saturated fat. The saturated fat in hydrogenated palm kernel oil is comprised mostly of lauric acid, which elevates both good and bad cholesterol levels in the body. Hydrogenated palm kernel oil is often used in margarine, shortenings, puff pastries, and for frying at high temperatures. Partially hydrogenated palm kernel oil is often found in chocolate.

Other Use and Industries

Hydrogenated palm kernel oil is used in the production of soaps, candles, rubber, cosmetics, and fuel for some cars.

Health Effects

Hydrogenated palm kernel oil has a fat composition similar to coconut oil, in which 82% of the fats are lauric acid. Lauric acid is found in human breast milk and has effects on good and bad cholesterol. The hydrogenation process of the palm kernel oil adds some trans fats but no cholesterol; however it does affect cholesterol levels. Palm kernel oil can be heart healthy as long as it is not hydrogenated.

Origins

Hydrogenated palm kernel oil has undergone the process of hydrogenation, which means that hydrogen has been added to a double bond in the fatty acid chain. The process of hydrogenation allows the conversion of liquid to a semi-solid fat, which is desired in margarine and shortenings. Hydrogenation also improves the oxidative stability of the palm kernel oil. A disadvantage to the hydrogenation process is the formation of trans fatty acids. Palm kernel oil is already high in saturated fats, so only partial hydrogenation is needed.