RBD Palm Kernel Stearin

About This Product

RBD palm kernel stearin is the solid fraction recovered when palm kernel oil is cooled under controlled conditions and the crystallised fat is separated from the liquid olein. It is supplied as a white solid melting at 30 to 34 degrees Celsius, refined, bleached and deodorised to a neutral odour and flavour. Fractionation concentrates the longer and more saturated chains. Lauric acid rises to 46 to 52 percent and myristic to 15 to 18 percent, while the unsaturated fraction falls away, giving an iodine value of only 5 to 9 against a saponification value of 240 to 255. The consequence is a fat that is firm at room temperature yet melts almost completely within a few degrees of body temperature. That combination, hard in the hand and fully melted on the tongue, is precisely the profile confectionery coating requires, and it is the reason palm kernel stearin is the standard raw material for cocoa butter substitutes. After hydrogenation it becomes the base for CBS used in compound chocolate, enrobing and moulded coatings, confectionery fillings and centres, and ice cream shell coatings. It is also used in non-dairy creamers, in soap noodle and laundry bar production, where the lauric content gives fast lather, and as feedstock for fatty acid and fatty alcohol manufacture. Bio Green Oils and Fats supplies RBD palm kernel stearin to specification on fatty acid profile, iodine and saponification value, melting point, free fatty acid, moisture and Lovibond colour.