Description

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Palm Stearin is the solid fraction obtained from refined palm oil through a fractionation process.
During fractionation, palm oil is separated into liquid palm olein and solid palm stearin. Compared with palm olein, Palm Stearin has a higher melting point and a firmer fat structure.
These characteristics make Palm Stearin a practical vegetable fat ingredient for manufacturers that need controlled solid fat performance in industrial production.

Technical Specifications

Parameter	Specification
Product Name	Palm Stearin
Product Type	Solid Fraction of Refined Palm Oil
Processing Type	Refined, Bleached, Deodorized (RBD)
Appearance	Solid or semi-solid fat
Color	White to light yellow
Taste & Odor	Neutral
Melting Point	Approx. 44°C - 56°C (Depending on grade)
Slip Melting Point (SMP)	Available according to grade
Solid Fat Content (SFC)	Available according to application requirements
Free Fatty Acid (FFA)	According to customer specification
Iodine Value	Adjustable according to application needs
Moisture & Impurities	Controlled according to agreed specification
Peroxide Value	Controlled according to quality requirements
Shelf Life	Up to 24 months under recommended storage conditions

Key Product Features

Controlled Solid Fat Properties
Delivers the exact firmness, crystal stability, and melting profile required to maintain final product shape and texture under varying temperatures.

High Oxidative Stability
Naturally rich in saturated fatty acids, it offers superior resistance to oxidation and rancidity during high-temperature processing and extended shelf storage.

Neutral Taste and Odor
Fully refined, bleached, and deodorized to ensure a clean flavor profile. It blends seamlessly with other oils and fats without altering the sensory characteristics of the finished product.

Flexible Formulation Performance
Functions as a versatile blending fat. Manufacturers can easily adjust the slip melting point and solid fat content to match specific climate zones or processing environments.

Core Applications

Margarine Production: Provides the crystalline network required for table, puff pastry, and industrial margarines.
Shortening Manufacturing: Forms the structural base for bakery, cookie, pastry, and frying shortenings.
Bakery Fat Formulations: Delivers texturizing properties for biscuits, cookies, cakes, and laminated doughs.

Confectionery Fat Systems: Functions as a base component for compound coatings, fat-based fillings, and specialized confectionery blends.

Storage & Handling Recommendations

Store in a cool, dry environment, away from direct sunlight and moisture.
Maintain proper ambient temperatures to prevent premature melting or oil separation.
Keep packaging tightly sealed until use to protect against environmental contamination and flavor absorption.

Grades & Customization Options

We collaborate directly with your R&D and Quality Assurance teams to tailor physical properties for seamless integration into your existing production setups.
Melting Point Customization:
Standard Melting Grade (44°C - 48°C): Ideal for general bakery fats, all-purpose shortening, and standard margarine lines.
Higher Melting Grade (48°C - 56°C): Formulated for tropical climates, puff pastry fats requiring extreme lamination stability, and high-firmness industrial applications.

SFC Profile Adjustment: We calibrate the Solid Fat Content curve to achieve the exact plasticity, hardness, and melting behavior your formula demands.

Packaging Customization: Tailored to fit your factory receipt systems, from heavy industrial bulk to standardized palletized units.

Packaging & Shipment Options

We manage flexible logistics, handling everything from initial trial volumes to recurring, multi-container contracts.
Bulk Liquid Transport:
Flexitanks
ISO Tanks
Bulk Vessel Shipments

Solid/Semi-Solid Packaging:
Food-grade steel or plastic drums (approx. 180kg - 210kg)
Cartons with PE inner liners (approx. 20kg - 25kg, ideal for block fats)
IBC Totes (with heating pad options available)

FAQ

Q: What is the difference between Palm Stearin and Palm Olein?

A: Palm Stearin is the solid fraction used for applications requiring firmness and structure.
Palm Olein is the liquid fraction mainly used as cooking oil or liquid oil ingredient.

Q: Can Palm Stearin specifications be customized?

A: Yes. Specifications including melting point, solid fat content, and packaging can be adjusted according to application requirements.

Q: What is the typical melting point of Palm Stearin?

A: The melting point generally ranges from approximately 44°C to 56°C depending on grade and application.

Q: What packaging options are available?

A: Palm Stearin can be supplied through flexitank, ISO tank, bulk shipment, drums, and customized packaging options.

Q: What export documents can be provided?

A: Documents such as COA, specification sheets, invoice, packing list, certificate of origin, and shipping documents can be provided.

Q: What information should buyers provide when requesting Palm Stearin?

A: Buyers can provide:
Application
Required specification
Monthly consumption
Destination country
This helps identify the suitable grade and supply option.

Q: Can Palm Stearin be supplied for long-term production?

A: Yes. Supply plans can be arranged for manufacturers and distributors requiring regular shipments.

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