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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: palm oil, extracted from the pulp of the oil palm fruit, and coconut oil, extracted from the kernel of the coconut. Palm kernel oil, palm oil, and coconut 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. ==History== Oil from the African oil palm ''Elaeis guineensis'' has long been recognized in West African countries. European merchants trading with West Africa occasionally purchased palm oil for use in Europe, but palm kernel oil remained rare outside West Africa. The USDA has published historical production figures for palm kernel oil for years beginning October 1 and ending September 30:〔(【引用サイトリンク】chapter=Table 01: Major Vegetable Oils: World Supply and Distribution (Commodity View) )〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Palm kernel oil」の詳細全文を読む スポンサード リンク
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