Talk:Palm kernel oil

Are palm kernel oil and palm oil the same thing?

The first attempt to clarify the difference between Palm oil and Palm kernel oil by giving them separate pages was reverted (one minute after it was published) in July, 2009. A recent reversion of another attempt to separate the two products on separate pages was reverted with a suggestion that the differentiation was "confusing".

A comparison of the sources and compositions of the two oils shows that they are quite different, and should be treated in separate pages. A further comparison with coconut oil, which is derived from the kernel of a palm, shows that it has much more in common with palm kernel oil than either has with palm oil, apart from the identity of the tree from which it is derived. (By the same token, corn oil has more in common with all three of these palm-derived oils than any of them have with palm frond biomass.)

Because these oils are very different, I have replaced the redirect with the (admittedly poor) article which was recently blanked. Why not improve the article, removing (moving) what belongs on the oil palm page, finding references for the unreferenced claims which could easily apply equally to either oil, and including new content?       Jay L09 (talk) 16:53, 19 May 2010 (UTC)

Yeah, what a mess. I think they are NOT the same: The UN's FAO says here: "The individual fruit, (Fig. 2) ... are made up of ..., a pulp (mesocarp) containing the palm oil ..., and the kernel, which itself contains an oil, quite different to palm oil, resembling coconut oil." and "The oil palm gives the highest yield of oil per unit area compared to any other crop and produces two distinct oils - palm oil and palm kernel oil - both of which are important in world trade.". Seems like a good, reliable source. It seems the oil palm and the coconut palm are different species, but can be a source of oils that resemble each other, and are, unfortunately, confusingly named. There's also a rather poor but still useful Palm kernel article. -Elvey (talk) 02:01, 14 August 2010 (UTC)

Alternative text for introduction

Hello, I've prepared an alternative version of the last paragraph of this article's introduction. Currently this paragraph is tagged Weasel Words and doesn't have references. This request is on behalf of the Malaysian Palm Oil Council, therefore I am reaching out on this discussion page rather than changing the details myself. I was able to find two references explaining the benefits of palm kernel oil and have rewritten the tagged text to reflect the information in them:

Introduction text
Palm kernel oil is commonly used in commercial cooking because it is lower in cost than other oils and remains stable at high cooking temperatures. The oil can also be stored longer than other vegetable oils. Palm kernel oil does not contain cholesterol or trans fatty acids.

It is my hope that another editor will be able to review my request and add this new paragraph to the article in place of the problematic section. Thanks in advance. YellowOwl (talk) 19:15, 14 September 2012 (UTC)

Although the citations that you have found are not quite as non-commercial as one might hope for, I have tried hard and cannot find better ones (even using scholar.google.com for the search). Therefore, I am happy to made the edit you request, it would be good to get rid of the clumsy wording that is currently tagged as weasel words. Sminthopsis84 (talk) 19:39, 14 September 2012 (UTC)

Sminthopsis84, thanks for making the addition. I have a question about the tag that you added: since neither of us was able to find other references for the information, how do we go about clarifying the "lower cost"? And if we are not able to find more sources to add that clarifying information, should the tag remain indefinitely? YellowOwl (talk) 19:32, 19 September 2012 (UTC)

I thought that I had seen a statement that the demand for biofuel was causing the price of palm kernel oil to become so high that it couldn't be used for food, but since I can't find that again, I'll delete the tag. Sminthopsis84 (talk) 13:25, 20 September 2012 (UTC)

Thanks for that, I'll still look for any more information about the cost just in case. For now, I think that answers my request here. YellowOwl (talk) 21:16, 21 September 2012 (UTC)

Nutrition section

Hello again, since my earlier request above I've continued to look into this article and I have a new suggestion I would like to present. To reiterate, I am suggesting these changes on behalf of the Malaysian Palm Oil Council and I will limit my involvement here to the talk page only.

The text I have prepared is a rewritten version of the second and third paragraphs of the introduction, with new online references to replace those that are marked as needing verification. I suggest relocating this information to the Nutrition section of this article. The paragraphs I have prepared would be an appropriate replacement for the first paragraph of the nutrition section, which currently contains no references. I am not requesting any changes to the second paragraph or the table.

Nutrition

==Nutrition== Palm kernel oil, similarly to coconut oil, is high in saturated fats and is more saturated than palm oil. Palm kernel oil is high in Lauric acid which has been shown to raise both low-density lipoprotein (LDL) and high-density lipoprotein (HDL). A 2010 study published in The American Journal of Clinical Nutrition found that increased intake of saturated fats is not linked to an increased rate of cardiovascular disease, coronary heart disease or stroke. Palm kernel oil does not contain cholesterol or trans fatty acids. Palm kernel oil is commonly used in commercial cooking because it is lower in cost than other oils and remains stable at high cooking temperatures. The oil can also be stored longer than other vegetable oils.

I hope that someone will replace the current first paragraph of the Nutrition section with this more detailed discussion and remove the paragraphs from the end of the introduction, as this information is more appropriate in the Nutrition section. Thanks in advance. YellowOwl (talk) 22:51, 5 October 2012 (UTC)

Okay, I've installed the change, but without the statement about saturated fat and heart disease because I think it is too general a statement: different saturated fats have different effects, so an overall statement about saturated fats isn't particularly helpful in the context of what lauric acid does. I agree that the lede paragraph was cluttered. Sminthopsis84 (talk) 18:40, 20 October 2012 (UTC)

Thanks for taking the time to help with this request. I understand your decision not to add the information about the link between saturated fats and disease and I'm ok with leaving that information out. To me, the introduction still has a little much detail regarding saturated fat. Both the third and fourth sentences mention this, but it seems a bit out of place in the fourth sentence, and the detail of relative saturatedness is in the Nutrition section. And the transition from its semi-solid state to use in commercial cooking seems more logical. Do you think a further slight trim in the fourth sentence is appropriate? I think overall the introduction is an improvement, so I won't press this. YellowOwl (talk) 14:04, 24 October 2012 (UTC)

I've closed this edit request as partially completed. Please feel free to submit another request if needed. -- Eclipsed (talk) (COI) 08:39, 17 November 2012 (UTC)

Derived products from Palm kernel oil and used in cosmetics

- Elaeis Guineensis (Palm) Kernel Oil (CAS No. 8023-79-8)
- Hydrogenated Palm Kernel Oil (CAS No. 68990-82-9; 84540-04-5)
- Palm Kernel Acid
- Potassium Palm Kernelate
- Sodium Palm Kernelate (CAS No. 6 1789-89-7)

Source : Cosmetic Ingredient Review
www.cir-safety.org/ingredients — Preceding unsigned comment added by 90.44.237.58 (talk) 14:18, 28 February 2019 (UTC)

Harmful effects

Irritate skin 27.97.182.42 (talk) 13:57, 27 January 2022 (UTC)