Palm Stearin is the solid fraction obtained from the fractionation of Refined Bleached and Deodorized Palm Oil. It is mainly used by the food industry.

used in:

-in dough for biscuits
-in chocolate and confectionery products
-in snacks, crisps, ...

FFA (%) Max:                        0.08-0.10
Moisture & Impurities (%) Max:   0.01 or 0.02
IV:                               30 to 54 or customer's specifications
PV (meq O²/kg):                 0.8 to 3.5 or customer's specifications
Melting Point (°C):            36 to 55 or customer's specifications
Taste/Odour:                      Bland
Colour (5 ¼" Lovibond) R:       ranging from 2.8 to 4.5 or customer's specifications
Colour (5 ¼" Lovibond) Y:      30-35