Hydrogenated Palm Stearin

About This Product

Hydrogenated palm stearin is the stearin fraction of palm oil taken to full saturation, produced by fractionating palm oil to separate the higher-melting stearin and then hydrogenating that fraction. It is supplied as flakes or beads at melting point 57C, iodine value 0.5 g I2/100g maximum, acid value 1.0 mg KOH/g maximum, saponification value 195-205 mg KOH/g and moisture 0.2% maximum. Vegetable-based, from palm.

Buying stearin already hydrogenated moves the hardening step up the chain to the supplier. For a splitter, the value is a feedstock that is essentially fully saturated on arrival — iodine value 0.5 maximum against roughly 35 to 45 for ordinary stearin — so the downstream fatty acid is saturated without an in-house hydrogenation unit and its hydrogen supply, catalyst handling and capital cost. Saturation is what the iodine value measures: every residual double bond is a site for oxidation and colour development and also depresses the melting point, so an unsaturated feed gives a softer, less stable acid needing further treatment after splitting. What hydrogenation does not change is chain length. The distribution here is 55-62% C16 and 33-45% C18, so it splits into a palmitic-dominant acid stream, and where the target is a high-C18 stearic acid a different cut is the better starting point.

It is used as a fat splitting feedstock, in saturated fatty acid production, in metallic soap manufacture and in oleochemical processing.

Bio Green Oleo supplies hydrogenated palm stearin to specification on iodine value, melting point, acid value, saponification value, C16 and C18 distribution, moisture and flake or bead form.