Palm kernel oil is an edible plant oil derived from the kernel of the oil palm Elaeis guineensis. It should not be confused with the other two edible oils derived from palm fruits: coconut oil, extracted from the kernel of the coconut, and palm oil, extracted from the pulp of the oil palm fruit.
Palm kernel oil, coconut oil, and palm 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. It is commonly used in commercial cooking because of its relatively low cost, and because it remains stable at high cooking temperatures and can be stored longer than other vegetable oils.
Read more about Palm Kernel Oil: History, Research Institutions, Nutrition, Uses
Famous quotes containing the words palm, kernel and/or oil:
“The body, what is it, Father, but a sign
To love the force that grows us, to give back
What in Thy palm is senselessness and mud?”
—Karl Shapiro (b. 1913)
“All true histories contain instruction; though, in some, the treasure may be hard to find, and when found, so trivial in quantity that the dry, shrivelled kernel scarcely compensates for the trouble of cracking the nut.”
—Anne Brontë (1820–1849)
“Oh Gull of my childhood,
cry over my window over and over, take me back,
oh harbors of oil and cunners, teach me to laugh
and cry again that way that was the good bargain
of youth....”
—Anne Sexton (1928–1974)