Palm kernel stearin is the high premium product from the fractionation of palm kernel oil. the sharp solid fat content (SFC) profile indicates its suitability for use in confectionery fats. 

Palm kernel stearin, as with other palm kernel products, forms eutectic mixtures with pure cocoa butter, and thus can be mixed with the latter in confectionery products in small amounts. 

Palm stearin is the harder fraction of palm oil, containing a higher proportion of saturated fatty acids and TAGs with a higher melting point of 4850°C


FFA.....................................................0.1% max
M & I..................................................0.1% max.
Iodine Value........................................8 max..
Colour 5 " (Lovi Cell).........................Red 1.5 max.