Palm Stearin
The solid fraction of fractionated palm oil with higher melting point
Plants
Tropical Trees
Research: Moderate
Scientific Name
Elaeis guineensis oil stearin fraction
Also Known As
Oil Palm
African Oil Palm
American Oil Palm
Palm Tree
Classifications
Melting_point:
high
Source:
fractionated_palm_oil
Type:
solid_palm_fraction
Benefits
- Improved functionality in baked goods
- Enhanced stability in confectionery
- Better texture properties in processed foods
- Consistent performance in manufacturing
- Healthier alternative to trans fats
Specific Properties
- Higher saturated fat content (iodine value 35-45)
- Solid at room temperature
- Higher melting point (40-50°C)
- Used in margarine and shortening applications
- Provides structure in baked goods
Common Forms
Palm oil
Palm kernel oil
Palm fruit
Palm sap
Palm sugar
Safety Notes
Palm products are generally recognized as safe for consumption. Environmental sustainability concerns exist regarding palm oil production and deforestation. Choose sustainably sourced palm products when possible (RSPO certified).
Related Products
No related products
Preparations
Palm Stearin
Preparations of Fractionated Palm Oil