Palm kernel oil

saturated 86% · monounsaturated 12% · polyunsaturated 2%

linoleic acid (omega 6) 2 g (per 100 g)

alpha-linolenic acid (omega 3) 0 g (per 100 g)

refined 215–225 °C

At room temperature, dark, keeps long.

From the kernel of the same fruit as palm oil, but a different fat: almost as saturated as coconut and likewise rich in lauric acid. It sits in coatings, fillings and ice confectionery because it melts sharply at body temperature.