Palmstearin
Palmstearin is obtained from the flesh of the oil palm (Elaeis), which belongs to the palm tree Family (Arecaceae). Physical fractioning and subsequent filtration separate refined Palm Oil into an olein and a stearin phase. Although originally native to Africa, the oil palm is now mainly grown in Indonesia and Malaysia.
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Solid fraction of Palm Oil
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High palmitic and oleic acid content
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Customizable melting behaviour
This product has the following features:
- Palmstearin is a fraction of Palm Oil with a high melting point and a high content of saturated palmitic acid (C16:0).
- The other dominant fatty acid is oleic acid (omega-9, C18:1).
- This is the solid fraction of Palm Oil, with a melting point over 45 degrees Celsius.
Foods
- Used in food formulations that require a certain amount of solid fat to add consistency or to attain a certain melting behaviour
- By blending with unsaturated plant oils, the amount of solid fat can be adjusted.
- Used in the production of margarines and shortenings
- Can be used as an equivalent for Cocoa Butter (CBE)
Animal nutrition & care
- Used in food formulations that require a certain amount of solid fat to add consistency or to attain a certain melting behaviour
- By blending with unsaturated plant oils, the amount of solid fat can be adjusted.
- Used to add a coating protective layer for special food formulations, in order to protect valuable ingredients and ensure the controlled release of certain ingredients
Chemistry & technology
- Palmstearin is used in the production of candles.
