Palm stearin

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Palm stearin is the solid fraction of palm oil that is produced by partial crystallization at controlled temperature.[1] It is a stearin in the sense of stearins and oleins being the solid and liquid fractions respectively of fats and oils; not in the sense of glyceryl tristearate.

It is more variable in composition than , the liquid fraction of palm oil, especially in terms of its solid fat content, and therefore has more variable physical characteristics.[2]p. 34 Like crude palm fruit oil, palm stearin contains carotenoids, but physically refined palm oils do not, as they are removed or destroyed in the refining process.[2]p. 37

Uses[]

It is a useful source of natural hard vegetable fat for food applications.[1]

Composition[]

Palm stearin consists of mostly glyceryl tripalmitate, with most of the rest of the fat content being glyceryl dipalmitate monooleate.[3]

In terms of fatty acid composition, a typical soft palm stearin might contain almost 50% palmitic acid and 35% oleic acid.[2]p. 31

References[]

  1. ^ a b Lim, T.K. (2010). "palm+stearin" Medicinal and non-medicinal edible plants (1. Aufl. ed.). Dordrecht: Springer. p. 338. ISBN 9789048186600.
  2. ^ a b c Gunstone, Frank D. (2011). "palm+stearin" Vegetable Oils in Food Technology Composition, Properties and Uses (2nd ed.). Hoboken: John Wiley & Sons. ISBN 9781444339901.
  3. ^ Tsung Min Kuo, Harold W. Gardner (2002). "Palm+stearin"+oleic Lipid biotechnology. New York: CRC Press. ISBN 9780824706197.


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