Palm Kernel Oil

Description

Palm oil, coconut oil and palm kernel oil are edible plant oils derived from the fruits of palm trees. Palm oil is extracted from the pulp[1] of the fruit of the oil palm Elaeis guineensis; palm kernel oil is derived from the kernel (seed) of the oil palm[2] and coconut oil is derived from the kernel of the coconut (Cocos nucifera). Palm oil is naturally reddish in color because it contains a high amount of beta-carotene.

Palm oil, palm kernel oil and coconut oil are three of the few highly saturated vegetable fats. Palm oil is semi-solid at room temperatures. Palm oil contains several saturated and unsaturated fats in the forms of glyceryl laurate (0.1%, saturated), myristate (1%, saturated), palmitate (*4%, saturated), stearate (5%, saturated), oleate (*9%, monounsaturated), linoleate (*0%, polyunsaturated), and linolenate (0.3%, polyunsaturated).[3] Palm kernel oil and coconut oil are more highly saturated than palm oil. Like all vegetable oils, palm oil does not contain cholesterol (found in unrefined animal fats),[4][5] although saturated fat intake increases both LDL[6] and HDL[7] cholesterol.

Palm Kernel Oil

Palm kernel oil is obtained from the kernel of the oil palm fruit. The oil composition is very different from that of the palm oil.

Palm Kernel Olein

Palm kernel olein is the liquid component of palm kernel oil obtained from fractionation.

 Palm Kernel Stearin

Palm kernel sterain is the more solid fraction of palm kernel oil obtained from fractionation.

Palm kernel oil, palm kernel olein and palm kernel stearin find uses in margarine, confectioneries, coffee whitener, filled milk, biscuit cream and coating fats; with little or no further processing. There is a growing trend to use palm kernel oil products as an ingredient in the production of non-hydrogenated trans fat free margarine.

Palm kernel stearin is widely used to substitute for the more expensive cocoa butter in many of its traditional applications. In some instances, particularly when hydrogenated, palm kernel stearin exhibits performance superior to that of cocoa butter. Apart from their excellent melting properties, hydrogenated palm kernel oil products generally have good resistance to fat bloom and show good resistance to oxidative stress.