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)