The Palm kernel oil is nothing but the oil extracted from the core of the fruits produced by the palm Elaeis guineensis .
In Italy it is more commonly known as palm kernel oil .
The kernel oil should not be confused with the common palm oil, since the latter is obtained from the pulp of the fruit rather than from the core.
Compared to palm oil, the kernel oil is richer in saturated fatty acids and poorer in oleic acid (monounsaturated). The most abundant fatty acid is lauric.
Palm kernel oil is commonly used in low-level catering and poor quality industrial food products. Compared to other oils, it can in fact boast a lower cost, high resistance to high temperatures and excellent shelf life.
From a nutritional point of view, palm kernel oil is one of the worst choices that can be made between condiment food fats.
Although, like coconut oil, the majority of its saturated fats are medium chain fats, it is still an oil with poor nutritional qualities extracted through the extensive use of chemical solvents.
