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Palm stearin is a solid fraction derived from palm oil, obtained through a process of fractionation. It is primarily composed of saturated fatty acids, which contribute to its solid state at room temperature. This ingredient is commonly used in the food industry for its stability and texture-enhancing properties, making it suitable for various applications including margarine, shortening, and baked goods.
| Fatty acid composition | High in saturated fats, typically around 50-60% |
| Melting point | Approximately 30-40°C |
| Appearance | White to pale yellow solid |
| Shelf life | Typically 12-24 months when stored properly |
| Packaging | Available in bulk or in 25 kg bags |
When purchasing palm stearin, buyers should consider the specific fatty acid composition and melting point required for their applications. It's also important to check for any certifications, such as sustainability certifications, if relevant to your market. Quantities may vary based on production needs, so be prepared to specify your volume requirements when requesting a quote.
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It is commonly used in margarine, shortening, and various baked goods.
Yes, due to its high stability, it is suitable for frying applications.
Palm oil is a liquid at room temperature, while palm stearin is the solid fraction obtained from palm oil.
It should be stored in a cool, dry place away from direct sunlight.
It is high in saturated fats, which should be consumed in moderation as part of a balanced diet.
Yes, it is plant-based and suitable for vegan formulations.