Modified palm kernel oil is palm kernel oil that has been altered to have the fats form a molecular structure that is more solid at room temperature, without hydrogenation. This, coupled with palm kernel oil’s already high saturated fat content, creates an oil that is fairly stable as a solid at room temperature. It is commonly used as a cocoa butter replacement. See: Palm kernel oil.
Modified does not refer to genetic modification of the palm tree, only alteration (not hydrogenation) of the fatty acid structure.
Peanut butter, nut butters, baked goods, spreads, donuts, bread, peanut butter, cookies, cakes, chocolate, confectionery, crackers, chocolate hazelnut spread, margarine