Palm stearin is the solid fraction and palm olein is the liquid

fraction obtained by fractionation of palm oil after crystallization

at a controlled temperature. Palm stearin is not used directly for
edible purposes due to its high melting point ranging from 44 to
56 _C, giving the product low plasticity and uncomplete melting
at body temperature
Palm stearin is the solid fraction obtained by fractionation
of palm oil after crystallization at a controlled
temperature. It is not used directly for edible purposes
due to its high melting point ranging from 44 to 56 _C (Norizzah, Chong, Cheow, & Zaliha,
2004)
Palm stearin is produced commercially from palm oil by fractional crystallization. Palm stearin is
the solid fraction obtained from dry fractionation. As the hard
fraction, palm stearin accumulates the high melting triacylglycerols of the initial palm oil. The
physical characteristics
of palm stearin found to be different from those of palm oil and palm olein (
Palm stearin and palm mid fraction are the high melting fractions obtained from dry
fractionation. Due to their high
melting point, they have limited uses in the manufacture of edible food products. However, since
both oils are considered
as by products and posses cheaper prices, palm stearin and palm mid fraction have a striking
potency to be used as
a fat stock
In general, palm stearin had higher SFC at
any temperature. As palm stearin was more saturated than
palm mid fraction, palm stearin contained more high-melting
glycerides. High melting glycerides melted later and imparted
higher SFC at a given temperature. Palm stearin and palm mid
fraction were almost completely melted at the temperature 35

oC and 60 oC.
Palm stearin will likely be suited as a base stock for
shortenings. Palm stearin had the higher melting temperature
and was composed mainly of trisaturated and monounsaturated
triacylglycerols. Tripalmitin (PPP) is crystal tending and can
provide strength and structure to the products.
As palm stearin had broader
SFC, it would be more suitable for shortenings
Palm stearin (PS), the cheaper high-melting fraction from palm
oil, can be used as a source of fully natural hard component in the
manufacture of solid fat products such as shortenings, margarines
and fat spreads
PS is available in a wide range of melting points and
iodine values (IV). However, because of its high melting point (44
56 _C), PS poses problems in the manufacture of the solid fat
products as it confers low plasticity to the products and does not
completely melt at body temperature (Pantzaris, 2000). To improve
its melting properties, PS may be blended and/or interesterified
with fats that have a good melting profile
Palm stearin (PS) in this context deserves attention
as a potential hard fat of vegetable origin to replace hydrogenated
fat. PS is obtained in the process of producing palm
olein from the semi-solid palm oil by fractionation
The high
melting fraction of PS with melting point ranging from 45 to
55 _C is non-edible. However it could be appropriately
blended and interesterified with liquid oils in order to modify
the physical characteristics to meet the functional properties
and the quality required for shortening through interesterification.
PS
with its high content of palmitic acid contribute to the formation
of the desirable b0 crystals to the shortenings

The palm stearin and palm olein, for their versatile composition
in fatty acids and triacylglycerols, are raw material for interesterification,
producing a variety of products such as margarine, shortenings,
cookies, ice cream, chocolates, cakes and others
The results indicated that POS had acted as the backbone of the margarine and the
total saturated fatty acid contributed by POS was optimized. POS had provided the
required solids at 20-30C, thus prevented rapid softening of the product at serving
time.
PS for its ability to contribute solid fat content in the shortening

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