Elaeis gunineensis kernel oil (inci)

Palm kernel oil, is a whitish to yellowish, sometimes orange-yellowish coloured fat (palm kernel oil is solid at room temperature) which is obtained by pressing the fruit kernels of the oil palm. The kernels are dried, ground and then pressed.

Like coconut oil, palm kernel oil belongs to the so-called "lauric oils", i.e. it contains a large proportion of the saturated fatty acid lauric acid.

Palm kernel oil, is used in cosmetic formulations. Palm kernel oil is solid at room temperature (melting range 23 and 30 °C). At body temperature it melts quickly and leaves a pleasant cooling effect. The oil is also used for the production of soaps and emollients in numerous cosmetic products.

Palm kernel oil is used for the production of synthetic surfactants.

Nutritional: Palm kernel oil is a popular cooking fat. Palm kernel oil is used in the production of margarine. Due to the melting range between 23 and 30 °C the fat is used in cocoa glazes, ice cream confectionery and ice cream coatings and cool melting chocolate fillings. It is solid at room temperature and melts immediately when ingested orally.

Nearly 50% of all fatty acids in palm kernel oil consist of lauric acid, furthermore oleic acid, linoleic acid, palmitic acid, myristic acid. In smaller amounts: stearic acid, capric acid, caprylic acid.

1. Burger A et al (1993) Hunnius Pharmaceutical Dictionary 7th Edition Walter de Gruyter Berlin-New York p. 471