Palm kernel oil is obtained from crushing of the Palm kernel. Its composition and properties differ significantly from Palm Oil which obtained from mesocarp of Palm Fruit. The quality of the oil is excellent, with free fatty acids of the crude oil generally below 2%. It is refined physically to produce a very light coloured oil which used for both edible and inedible purposes. 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.