Hydrogenated Palm Stearin

About This Product

Hydrogenated palm stearin is the stearin fraction of palm oil taken to full saturation. Palm oil is fractionated to separate the higher-melting stearin, and that fraction is then hydrogenated so that almost every remaining double bond is saturated. The result is a hard, brittle, white vegetable fat, supplied as flakes or beads, with a melting point of about 57 °C and an iodine value of 0.5 g I₂/100 g maximum. It is still a triglyceride rather than a fatty acid. Its acid value stays below 1.0 mg KOH/g and its saponification value is about 195–205 mg KOH/g, while stearic acid has an acid value of over 200. It is commonly registered under hydrogenated palm oil (CAS 68514-74-9).

Its main value is for fat splitters who do not run a hydrogenation unit. Iodine value measures unsaturation, and every residual double bond is a site for oxidation and colour development that also lowers the melting point. Ordinary palm stearin has an iodine value of roughly 30–45. Hydrogenated stearin arrives essentially saturated, so the fatty acid made from it needs no further hardening, and the plant avoids the hydrogen supply, catalyst handling and capital cost of a hardening step. Hydrogenation does not change chain length, though. At about 55–62% C16 and 33–45% C18, this material splits into a palmitic-rich acid. Where the target is a high-C18 stearic acid, a feedstock with more C18 is the better starting point.

Beyond fat splitting, the material is used in saturated fatty acid production, in metallic soap manufacture where a saturated triglyceride feed is required, and in candle and industrial wax blends, where it adds hardness, opacity and a high melting point. It is also used as a structuring fat in sticks, polishes and other solid formulations.

Grades differ mainly in how complete the hydrogenation is and which fraction was used. Fully hydrogenated grades are specified by a maximum iodine value, while partially hydrogenated fats have higher iodine values and different uses. The C16/C18 split depends on how hard the original stearin cut was. Buyers agree the iodine value, melting point, acid value, saponification value, C16 and C18 content by gas chromatography, moisture (0.2% maximum is typical), colour and the flake or bead form. For splitting, residual nickel from the hydrogenation catalyst may also be specified.

Because it is a palm product, hydrogenated palm stearin can come under an RSPO supply chain model if the fractionation and hydrogenation sites are covered by the certificate. Ask for the model and the scope if you need a certified claim.

The flakes are stable, but store them cool and dry, away from strong odours, and keep bags closed so that fines and moisture stay out. Melt in clean stainless equipment without prolonged overheating, and use a nitrogen blanket for molten storage to protect the colour.

In an enquiry, state the end use, the maximum iodine value, the melting point, the C16/C18 range you need, the form, the volume and the delivery point.