There have differences in the physical and chemical properties of palm oil and palm kernel oil

There are great differences in palm oil and palm kernel oil physical and chemical properties. Oils and fats are made up mostly of triglycerides with some non-glyceridic materials in small or trace quantities. Difference in chemical composition reflect themselves in differences in physical properties as well. The differences between the two oil are as follows :
 
  Palm Oil (PO)   Palm Kernel Oil (PKO)
    1.
 
 
 
Chemical properties
PO consists mainly of palmitic acid C16:0 (43.7%), stearic acid C18:0 (4.4%), oleic acid C18:1 (39.9%) and linoleic acid C18:2 (10.3%)
    1.
 
 
 
Chemical Properties
PKO closely resembles coconut oil in its fatty acid (FA) composition. It has a higher content of shorter chain FA, lauric acid C12:0 (48%) and myristic acid C14:0 (16%) approx.
Minor components Minor components
Carotenoids: 500-700 ppm
Tocopherols/ tocotrienols: 600-1000 ppm 
Carotenoids: very low levels
Tocopherols/ tocotrienols: Tocopherols level similar to PO but only traces of tocotrienols
Cholesterol
Average: 18 ppm
Palm oil has very low levels of cholesterol as similar to other vegetable oils. The value is even lower in RBD PO 
Cholesterol
Average: 17 ppm
    2. Physical properties
Palm oil can be separated by physical processes into 2 fractions, i.e. solid (stearin) and liquid (olein)  
    2. Physical properties
In temperate climates, PKO is a sharp melting fat very suitable for confectionery and similar uses. PK stearin has physical properties very similar to cocoa butter and makes the best Cocoa Butter Substitute (CBS)

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