RBD Palm Kernel Stearin is produced from refined, bleached, and deodorized palm kernel fractions. It is specially formulated to deliver an excellent mouthfeel with ideal melting properties tailored for specific applications.
As a premium product derived from the fractionation of palm kernel oil, RBD Palm Kernel Stearin features a sharp solid fat content (SFC) profile, making it highly suitable for use in confectionery fats.
This solid fraction, obtained through fractionation of RBD Palm Kernel Oil, is widely used in the production of confectionery fats and other specialty fat applications.
RBD Palm Kernel Stearin is from 100% Natural Tropical Vegetable Palm Origin from Malaysia and Kosher Certified.
| Product | RBD Palm Kernel Stearin |
|---|---|
| Chemicals Name | Refined Bleached Deodorized Palm Kernel Stearin |
| INCI Name | Elaeis Guineensis |
| CAS No. | 8023-79.8 |
| H.S Code | 1513.29.90 |
| EINECS | 232-425-4 |
| Physical Appearance | Naturally Light yellow |
| Standard |
PORAM (Palm Oil Refiners Association of Malaysia) FOSFA (Federation of Oils, Seeds and Fats Associations) |
| Certification | 100% Vegetable Plant Origin |
| Origin | Malaysia, Indonesia |
| RBD Palm Kernel Stearin | ||
|---|---|---|
| Parameter | Method | Specification |
| Free Fatty Acid [As Palmitic] | AOCS Ca 5a-40 | 0.1 % Max. |
| Iodine Value [WIJ’S] | AOCS Cd 1-25 | 8.0 % Max |
| Moisture and Impurities | AOCS Ca 2c-25 | 0.1 % Max. |
| Slip Melting Point Deg °C | AOCS Cc 3-25 | 31.3 - 33.1 |
| Colour [Lovibond 5.25” Lovibond Cell] | 1.5 Red Max | |
| Peroxide Value (meq/kg) | 1.0 Max. | |
| Additional Specification - RBD Palm Kernel Stearin | ||
| Saponification Value [mgKOH/g] | 245.0 - 255.0 | |
| Unsaponifiable matter, % by weight | 0.22 - 0.60 | |
| Apparent density, g ml at 40°C | 0.9040 - 0.9059 | |
| Refractive Index, g ml at 40°C | 1.4499 - 1.4501 | |
| Fatty Acid Composition | ||
| C6:0 Caproic Acid | 0.0 - 0.1 | |
| C8:0 Caprylic Acid | 1.5 - 2.6 | |
| C10:0 Capric Acid | 2.5 - 3.0 | |
| C12:0 Lauric Acid | 54.8 - 58.2 | |
| C14:0 Myristic Acid | ISO 5508 | 21.1 - 24.1 |
| C16:0 Palmitic Acid | ISO 5509 | 7.2 - 8.6 |
| C16:1 Palmitoleic Acid | - | |
| C18:0 Stearic Acid | 1.3 - 2.4 | |
| C18:1 Oleic Acid | 4.6 - 7.2 | |
| C18:2 Linoleic Acid | 0.6 - 1.3 | |
| C18:3 Alpha Linoleic Acid | 0.0 - 0.3 | |
| C20:0 Arachidic Acid | - | |
RBD Palm Kernel Stearin is a vegetable fat derived from the palm kernel, the seed of the oil palm tree. It is a solid fat at room temperature and finds wide application in both food and industrial sectors.
Solid Fat : Due to its solid consistency at room temperature—similar to coconut oil—RBD Palm Kernel Stearin is ideal for uses that require stable solid fats.
Saturated Fat : This fat is rich in saturated fatty acids, particularly stearic acid, which is valued for its functional properties in the production of candles, cosmetics, soaps, and other industrial products.
RBD Palm Kernel Stearin is widely used in the food industry as an important ingredient in margarine, shortening, and baked goods. Its solid consistency and high melting point make it ideal for producing stable and high-quality chocolate products, helping prevent premature melting and ensuring good texture.
Rich in saturated fatty acids, particularly lauric acid, RBD Palm Kernel Stearin is extensively used in the manufacture of specialty fats. It is a key component in margarine, filled creams, ice cream, filled milk, and coffee whiteners, contributing to the desired texture and stability in these products.
Thanks to its high melting point and firm consistency, RBD Palm Kernel Stearin is valuable in the production of soaps, detergents, cosmetics, and candles. It can be used directly or further processed into oleochemical derivatives such as fatty acids and alkyl esters, which serve as raw materials for various final products.
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