Palm Stearin
Palm stearin is the solid fraction of palm oil that is produced by partial crystallization at controlled
temperature. It is a stearin in the sense of stearins and oleins being the solid and liquid fractions
respectively of fats and oils; not in the sense of glyceryl tristearate.
Molecular Formula: C15H29O5
CAS No: 91079-14-0
Composition:
Palm stearin consists of mostly glyceryl tripalmitate, with most of the rest of the fat content being glyceryl dipalmitate monooleate. In terms of fatty acid composition, a typical soft palm stearin might contain almost 50% palmitic acid and 35% oleic acid.
Uses:
It is widely used in the different recipes of specialized fats and margarines, in the interesterification process for the production of high-quality milk fat substitutes, surface-active substances and food emulsifiers.It is a useful source of natural hard vegetable fat for food applications.
Specifications:
| Characteristic | RBD Palm Stearin Oil |
|---|---|
| Free Fatty Acid (Palmitic) | 0.2% max. |
| Color, Lovibond 5 1/4” Red | 3 R max |
| Moisture & Insoluble Impurities % | 0.15% max |
| Iodine Value | 48 max. |
| Melting Point (°C) | 44° min |