Palm kernel oil is an edible plant oil derived from the kernel of the oil palm Elaeis guineensis. 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; The main fatty acid constituent of Palm kernel oil is Lauric Acid that has a 12 Carbon chain, it is semi-solid at room temperature, is more saturated than palm oil and comparable to coconut oil. Palm kernel oil does not contain cholesterol or trans fatty acids in its native form.

Usage

The slip melting point (SMP) of palm kernel oil is about 24 °C and the steep melting profile exhibited by this oil makes it an ideal candidate for chocolate enrobing of ice cream. The coating needs to stiffen and solidify very quickly in the cooling tunnel so that it won’t stick to the packaging. The melting behavior of Palm Kernel Oil also enhance the mouth feel and the over run of the ice cream which are important factors in this product.
Palm Kernel Oil is also very popular in the production of hygienic and cosmetic products. Its physical profile as well as its price makes it a very competitive ingredient for the fat phase of products ranging from soap and shampoos to creams, lotions and balms.