RBD Palm Stearin Specifications, Properties and Applications

RBD Palm Stearin is the harder fraction separated from refined palm oil through fractionation. Compared with palm olein, which is the more liquid fraction, palm stearin contains a higher proportion of higher-melting triglycerides and is therefore normally solid or semi-solid at typical room temperatures.

RBD Palm Stearin is especially useful in formulated fat systems that require firmness, structure and plasticity. In margarine and shortening production, it may be blended with softer fats or liquid oils to achieve a targeted consistency and melting profile.

The final formulation depends on product type, processing temperature, required spreadability, plasticity and sensory performance. For this reason, palm stearin is often used as one component within a broader fat blend rather than as the only fat source.

Vegetable ghee and specialty-fat systems require carefully controlled solid-fat characteristics. Palm stearin can contribute the higher-melting fraction needed to build structure and firmness in these products.

It can also be combined with other palm fractions or vegetable oils to create fat systems tailored for bakery, confectionery and specialty food applications.

The attached image also highlights specialty fats for confectionery coating. Palm stearin and appropriately formulated palm-based fat systems can be used where firmness, coating stability and controlled melting properties are required.

The suitability of a specific grade depends on its melting point, solid-fat profile, compatibility with other ingredients and finished-product requirements. Mars Oleochemicals supplies RBD Palm Stearin for international commercial requirements according to specification, quantity, packaging and destination.