Basic Information
Palm Kernel Oil Structure
Product Type | Refined, Bleached, Deodorized (RBD) Palm Kernel Oil |
CAS Number | 8023-79-8 |
HS Code | 1513.21 (Crude) / 1513.29 (Refined) |
Origin | Elaeis guineensis (Kernel of oil palm fruit) |
Main Fatty Acids | Lauric (C12:0): 45–55%; Myristic (C14:0): 14–18%; Oleic (C18:1): 12–19% |
Synonyms | PKO, RBD Palm Kernel Oil, Elaeis guineensis kernel oil |
Grade | Crude (CPKO) / RBD Palm Kernel Oil |
Description
Palm kernel oil (PKO) is extracted from the kernel (seed) of the oil palm fruit (Elaeis guineensis). It is distinct from palm oil which is extracted from the mesocarp (flesh). Palm kernel oil is a lauric oil, characterized by high content of lauric acid (C12:0, ~48%) and myristic acid (C14:0, ~16%), making it compositionally similar to coconut oil.
PKO is a primary oleochemical feedstock for the production of lauric-type fatty acids, fatty alcohols, soap noodles, and surfactants. Its high lauric acid content imparts excellent lathering properties in soaps and contributes to antimicrobial activity.
Crude PKO is refined, bleached, and deodorized (RBD) for food applications including confectionery fats, margarine, and ice cream coatings, where its narrow melting range and high oxidative stability are advantageous.
Chemical and Physical Properties
Appearance | White to pale yellowish semi-solid fat at room temperature |
Color (Lovibond 1", RBD) | Max. 1.5 Red |
Color (crude CPKO) | Yellowish to brownish |
Odor & Taste | Bland, characteristic (RBD); characteristic fatty (crude) |
Free Fatty Acid (FFA as lauric) | Max. 5% (CPKO); Max. 0.1% (RBD) |
Moisture & Impurities | Max. 0.25% (CPKO); Max. 0.1% (RBD) |
Iodine Value (Wijs) | 14–23 g I₂/100g |
Saponification Value | 230–254 mg KOH/g |
Peroxide Value | Max. 2 meq O₂/kg (RBD) |
Slip Melting Point | 25–30 °C |
Cloud Point | Approx. 20–24 °C |
Density (at 40 °C) | Approx. 0.899 g/cm³ |
Refractive Index (at 40 °C) | 1.448–1.452 |
Unsaponifiable Matter | Max. 0.8% |
Flash Point | >250 °C |
Uses and Manufacturing
Uses
Palm kernel oil is a uniquely versatile vegetable oil that serves both as a food ingredient and as the primary industrial feedstock for lauric-type oleochemicals globally.
In the oleochemical industry, RBD PKO is the preferred raw material for producing: (1) palm kernel fatty acids (C12–C18 fraction) via high-pressure fat splitting, the basis for soaps, detergents, and personal care raw materials; (2) palm kernel fatty alcohols (particularly C12 lauryl alcohol and C14 myristyl alcohol) via hydrogenation, the raw materials for SLES and non-ionic surfactants; (3) soap noodles (saponification with NaOH), providing high-lather, good-quality soap bars; (4) glycerine (co-product of fat splitting and soap making); (5) palm kernel oil fatty acid methyl esters (PKOME) for biodiesel with excellent cold-flow properties.
In food applications, RBD PKO is used as a specialty fat in confectionery. Palm kernel stearin (obtained by fractionating PKO) is used as a cocoa butter replacement (CBR) in compound chocolate and confectionery products due to its sharp melting point near body temperature and good storage stability. PKO is also used in coffee whiteners, non-dairy creamers, ice cream coatings, and infant formula fats.
In personal care product manufacturing, PKO serves as a base fat for soap bars, shampoo bars, and other surfactant-based solid cleansing products. The high lauric acid content ensures excellent lather quality, foam volume, and antimicrobial properties in the finished product.
Methods of Manufacturing
Palm kernel oil is extracted from palm kernels obtained after the removal of palm oil from the fruit mesocarp during palm oil milling. Palm kernels are dried, cracked to remove shells, and the kernels are extracted using continuous screw presses (expeller pressing) and/or solvent extraction with hexane. Crude palm kernel oil (CPKO) produced contains approximately 95% triglycerides, 3–5% FFA, phospholipids, and minor components.
Refining of CPKO to RBD PKO follows a similar process to palm oil refining: degumming (physical or chemical), bleaching (activated clay treatment), and deodorization/deacidification (high-temperature steam stripping under vacuum). The PKFAD produced as a byproduct is an important economic contributor to the refinery.
Fractionation of RBD PKO by dry fractionation or solvent fractionation produces: PKO olein (liquid fraction, lower melting point, used in food frying or as oleochemical feedstock) and PKO stearin (harder solid fraction, used in confectionery fats and oleochemicals). Quality parameters include FFA, moisture, iodine value, saponification value, color, peroxide value, and fatty acid composition by GC.
Hazard Identification
Hazard Summary
Low toxicity. Not classified as hazardous. Combustible at elevated temperatures.
Fire Hazard
Combustible fat with high flash point (>250 °C).
Skin, Eye & Respiratory Irritations
Non-irritating under normal handling conditions.
Safety and First Aid
Physical Dangers
Combustible fat at elevated temperatures. Hot molten oil may cause burns.
Skin First Aid
Wash with soap and water. Treat burns from hot oil with cool running water.
Eye First Aid
Rinse with water.
Ingestion First Aid
Generally safe as food product.
Fire Fighting Procedures
Use CO₂, foam, or dry chemical.
Handling and Storage
Nonfire Spill Response
Small spill: Absorb with sand or commercial oil absorbent. Collect in labeled containers. Warn of slip hazard.
Large spill: Contain with bunds. Pump into recovery containers. Do not allow large quantities into waterways. Report to environmental authorities if significant spill occurs. Dispose of oil-contaminated absorbent as fatty waste.
Safe Storage
Store in stainless steel or mild steel tanks (with heating coils for maintaining liquid state). Maintain at 35–45 °C to keep product liquid (melting point 25–30 °C). Nitrogen blanket strongly recommended to minimize oxidative rancidity. Avoid contact with copper, brass, and bronze. Protect from moisture and light. Keep away from strong odor sources.
Storage Conditions
Recommended storage temperature: 35–45 °C (liquid). For solid storage at ambient: 20–30 °C. Shelf life: 12–18 months from production under nitrogen and cool storage. Suitable containers: stainless steel 304/316 or mild steel (lined) tanks. Nitrogen blanket mandatory for bulk storage. Conduct periodic quality testing: FFA, peroxide value, color, moisture.