Nutella uses palm oil to stay creamy and spreadable at room temperature.

Palm oil is a semi-solid fat. This means it stays soft but firm at room temperature without needing chemical changes like hydrogenation. It acts as a stabilizer to hold the hazelnut and cocoa solids in place. This prevents the ingredients from settling at the bottom of the jar.Ferrero, the company that makes Nutella, refines its oil at temperatures below 200 degrees Celsius. This low heat keeps the oil safe and removes any strong smells or flavors. The oil is naturally free of trans fats and does not spoil easily. This helps the spread stay fresh for a long time on store shelves.The smooth feeling on the tongue comes from a process called conching. Machines mix the ingredients for many hours until every particle is tiny. Each piece is smaller than 20 microns, which is about 0.02 millimeters. The human tongue cannot feel particles that small, so the mixture feels perfectly smooth. The palm oil coats these tiny particles to keep them from clumping together.