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Oleochemicals
Palm Kernel Stearin
Specifications
Palm Kernel Stearin, the solid fraction of palm kernel oil (Elaeis guineensis), is obtained through fractionation. With high saturation and lauric acid content, it is used in confectionery fats, bakery shortenings, and industrial soaps. Interesting fact: palm kernel stearin’s sharp melting profile makes it ideal for blending with other fats to achieve specific textures in bakery and confectionery products.
Specifications
Applications
Cocoa butter substitutes (CBS) & compound chocolateConfectionery coatings & fillingsSpecialty fats & non-dairy creamerSoap noodles & laundry bar productionFatty acid & fatty alcohol manufacturingCosmetics & personal care formulationsCandle making & wax blendsSurfactant & detergent production
Packaging Options
- 190 kg steel drums
- 25 kg carton boxes
- Flexitanks (20–22 MT)
