Palm kernel oil is derived from the seeds (kernels) of the oil palm tree (Elaeis guineensis). It is a light yellow to off-white colored oil with a neutral flavor and high melting point, making it semi-solid at room temperature. Palm kernel oil is primarily composed of saturated fatty acids, particularly lauric acid, which gives it excellent oxidative stability and a long shelf life. This oil is widely used in the food industry for cooking, baking, and frying due to its heat resistance and ability to impart a smooth texture to food products. It is also a common ingredient in confectionery, margarine, and processed foods. In addition to its culinary applications, palm kernel oil is utilized in cosmetics, soaps, detergents, and biodiesel production, highlighting its versatility in various industrial sectors.