Palm stearin with a melting point of 52–54 °C is a powerhouse ingredient that delivers excellent functionality across both edible and non-edible applications. It combines performance, versatility, and cost-effectiveness, making it a smart choice for manufacturers and brands.
🌱 Edible Applications
- Bakery products: Enhances texture, flakiness, and shelf life in cakes, cookies, crackers, and bread.
- Margarine & shortening: Provides stability and plasticity for spreads and doughs.
- Confectionery: Acts as a cocoa butter replacer, improving consistency in chocolate and coatings.
- Frying oils: Offers high oxidative stability, ensuring longer-lasting frying performance.
🧼 Non-Edible Applications
- Soaps & detergents: Adds hardness and lather quality.
- Candles: Ensures clean burning and firm structure.
- Industrial lubricants & creams: Provides moisture retention and smooth application.
✅ Benefits & Product Performance
- High stability: Resistant to oxidation, extending product shelf life.
- Excellent texture: Improves mouthfeel in food and consistency in non-food items.
- Cost-effective: Palm stearin is typically traded at a discount compared to palm oil and palm olein, making it a very good price option for bulk buyers.
- Versatility: Suitable for diverse industries, from food processing to cosmetics and household goods.
📊 Why Choose Palm Stearin Shortening?
- Reliable melting point range (52–54 °C) for controlled performance.
- Natural, plant-based hard fat component.
- Proven applications in both edible and non-edible sectors.
- Affordable without compromising quality.
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