Used in production of fatty acid alkanolamides, imidazolines, esters, fatty amines, anionic specialty surfactants (e.g acyl isethionates, acyl sarcosinates and acyl taurates), alkyd resins for paints; Used in production of toiletry, laundry, liquid and transparent soap etc.

Palm Kernel Fatty Acid (PKFA), both hydrogenated and non-hydrogenated, is derived from the seeds of oil palm trees and is a versatile ingredient used across various industries. Non-hydrogenated PKFA is rich in lauric acid and has a sharp melting point, making it suitable for confectionery fats and providing a unique texture in food products. It is also used in soap and detergent manufacturing due to its excellent cleansing properties and ability to produce rich lather.

Hydrogenated PKFA increases the solid fat content (SFC) and stability against oxidation, making it ideal for use as a cocoa butter substitute in chocolate and confectionery products. Hydrogenation also enhances the mouthfeel and reduces the melting point, which is beneficial in applications requiring a solid fat at room temperature. This form of PKFA is often used in the production of margarine, baked goods, and other food products where a stable and creamy texture is desired.

Both forms of PKFA are used in the cosmetics and personal care industry as natural emulsifiers and thickeners, benefiting from their moisturizing properties. They are also explored for their potential therapeutic properties, particularly in the treatment of neurodegenerative disorders due to their rich content of lauric acid. Additionally, PKFA is used in the production of bio-based plastics, offering a renewable and biodegradable alternative to petrochemical-based plastics.

In summary, Palm Kernel Fatty Acid, whether hydrogenated or non-hydrogenated, offers a range of applications from food to cosmetics and pharmaceuticals, leveraging its unique properties to enhance product quality and performance.