Palm Kernel Stearin — Frequently Asked Questions

Because of chain length. Lauric acid, at twelve carbons, makes up 46 to 52 percent of palm kernel stearin, and that chain length produces a surfactant that migrates to the air-water interface faster than any longer chain. The practical result is immediate, copious, bubbly lather, which is why lauric fats are the standard quick-lather component in soap blends.

Only 5 to 9, which is very low. That reflects almost complete saturation, and it is the reason the material resists oxidation, holds its colour and does not develop off-odour during heated processing or storage. It also means little hydrogen is consumed if the material is routed through a hardening step.

Fractionation concentrates the saturated, higher-melting triglycerides into the stearin and removes the softer liquid olein fraction. The result is a harder fat with a higher lauric content, a lower iodine value and a sharper melting transition at 30 to 34 degrees Celsius, which is what makes it the preferred base for cocoa butter substitutes and for hard lauric soap.

Its principal use after hydrogenation is as the base for cocoa butter substitutes in compound coatings and confectionery, where the sharp body-temperature melt matters. It is also used in non-dairy creamers and as feedstock for lauric fatty acid and C12 to C14 fatty alcohol manufacture.