Refined Bleached Deodorized Palm Kernel Oil is widely used throughout the “Soaping”, “Cosmetic” and “Food Industries”. It has been Refined, Bleached and Deodorized after it’s been extracted from the kernel of the palm tree. This non–chemical refining process results in a white to off–white colored material with a bland to nonexistent odor and taste. It is naturally high in saturated fatty acids, causing it to have a higher melting point and remain solid at room temperature. It is a stiffer raw ingredient than palm fruit oil and has a higher percentage of lauric acid.
Palm kernel oil is an Edible Plant Oil derived from the Kernel of the Oil Palm. It should not be confused with the other two edible oils derived from Palm Fruits: Palm Oil, extracted from the Pulp of the Oil Palm Fruit, and Coconut Oil, extracted from the Kernel of the Coconut.
Palm Kernel Oil, Palm Oil, and Coconut Oil are three of the few highly saturated vegetable fats; these oils give the name to the 16–Carbon Saturated Fatty Acid Palmitic Acid that they contain. It is semi–solid at room temperature, is more saturated than palm oil and comparable to coconut oil.
Palm Kernel Oil, similarly to Coconut Oil, is high in Saturated Fats and is more saturated than Palm Oil. It is high in Lauric Acid which has been shown to raise blood cholesterol levels, both as LDL–C (Cholesterol contained in low–density lipoprotein) and HDL–C (Cholesterol contained in high–density Lipoprotein). Palm Kernel Oil does not contain Cholesterol or Trans Fatty acids.
It is commonly used in commercial cooking because it is lower in cost than other oils and remains stable at high cooking temperatures. The oil can also be stored longer than other vegetable oils.
Standard Specification of Palm Kernel Oil: