Palm kernel oil

Palm kernel oil is an edible plant oil derived from the kernel of the oil palm tree Elaeis guineensis.^[1] It is related to two other edible oils: palm oil, extracted from the fruit pulp of the oil palm, and coconut oil, extracted from the kernel of the coconut.^[2]

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.

Palm kernel oil, which is semi-solid at room temperature, is more saturated than palm oil and comparable to coconut oil.

^ Poku, Kwasi (2002). "Origin of oil palm". Small-Scale Palm Oil Processing in Africa. FAO Agricultural Services Bulletin 148. Food and Agriculture Organization. p. 3. ISBN 92-5-104859-2.
^ Reeves, James B.; Weihrauch, John L.; Consumer and Food Economics Institute (1979). Composition of foods: fats and oils. Agriculture handbook 8-4. Washington, D.C.: U.S. Dept. of Agriculture, Science and Education Administration. p. 4. OCLC 5301713.

[1] Poku, Kwasi (2002). "Origin of oil palm". Small-Scale Palm Oil Processing in Africa. FAO Agricultural Services Bulletin 148. Food and Agriculture Organization. p. 3. ISBN 92-5-104859-2.

[2] Reeves, James B.; Weihrauch, John L.; Consumer and Food Economics Institute (1979). Composition of foods: fats and oils. Agriculture handbook 8-4. Washington, D.C.: U.S. Dept. of Agriculture, Science and Education Administration. p. 4. OCLC 5301713.

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