Palm Kernel Stearin
About This Product
Palm kernel stearin is the solid fraction separated during palm kernel oil fractionation. The process concentrates triglycerides that crystallise under the chosen separation conditions, producing a higher-melting fraction than the corresponding olein. Despite its name, palm kernel stearin is a glyceride mixture; it is not purified stearic acid. Its value in formulation development is the contribution it can make to solid-lipid content and consistency. Evaluate the selected fraction with liquid oils and other structurants when developing a controlled melt response. The result depends on the fraction specification and cooling history, so it should not be transferred between formulas solely on the basis of a nominal melting point. Define the required solid-fat behaviour, composition, refining route and physical form. Review colour, odour, acidity and oxidation records, then test texture and separation during storage. Personal-care use requires an appropriate offered specification, independently of the material’s use in other industries.
