Palm kernel oil, extracted from the core of palm fruit and with the composition and physical characteristics it is different from palm oil also has different usage and a separate market. Appearance can hardly be distinguished from coconut oil and the fatty acid composition is very similar to it. Crude palm kernel oil has white color and its degree of saturation is less than coconut oil.

INDICATIONS:
The main use of palm kernel oil is in food products such as margarine and butter confectionary also is used in soap making industry.
Also because of low melting temperature and a sharp contraction in the coated ice cream is used as coconut oil.

Palm kernel oil derivatives:

1. The best molding cocoa butter substitute which is very crisp is obtained from hydrogenating the solid part (Stearin) of Palm kernel oil.
2. The medium molding cocoa butter substitute obtained from hydrogenating Palm kernel oil.
3. The soft coating cocoa butter substitute, obtained from hydrogenation of liquid (Olein) part of Palm kernel oil which is very soft and the cheapest.