Palm Kernel Oil

Palm Kernel Oil (PKO) is mainly used in margarine, confectioneries, coffee whitener, filled milk, biscuit cream, and coating fats, with little or no further processing. It is also used as an ingredient in the production of non-hydrogenated trans-fat free margarine.

Palm kernel stearin can be used as a substitute for the more expensive cocoa butter in many of its traditional applications. When hydrogenated, palm kernel stearin exhibits performance superior to that of cocoa butter.