Palm kernel oil is obtained from the kernel of the oil palm fruit. Its
composition and properties differ significantly from palm oil. Palm
kernel oil is similar to coconut oil in terms of composition, and is
produced by mechanical extraction of the kernels which are pre-dried in
palm oil mills through a partial vacuum process. The quality of the oil
is excellent, with free fatty acids of the crude oil generally below 2%.
It is light yellow in colour and is refined physically to produce a
very light coloured oil used for both edible and inedible purposes. The
oil is also semi-solid at ambient temperatures. It can be further
fractionated to yield a high value fraction - such as palm kernel
stearin with good melting properties. The sharp melting profile also
indicates that the oil is highly suitable for confectionery
applications. Due to its rapid crystallization behaviour, it is often
used in enrobing or dipping products. The composition of the oil is
shown in Tables 6 & 7.
