Hydrogenated palm stearin

Hydrogenated palm stearin (CAS 100298-99-5), also supplied under the designation glycerides, mixed hydrogenated palm kernel-oil stearin and hydrogenated palm-oil, is a fully or partially hydrogenated solid fat derived from the stearin fraction of palm oil.

It functions as a structuring agent and emulsifier across food, personal care, and industrial formulations where controlled melting behavior and solid fat content are critical to product performance.

In food manufacturing, it provides the solid fat structure required in shortenings, margarines, and bakery fats where precise plasticity and stability at ambient temperatures determine shelf life and texture.

Personal care formulators use it to build body and consistency in stick products, balms, and cream formulations where a clean melt point and skin-feel are key selection criteria for the final product.

In coatings and adhesive systems, it acts as a rheology modifier to control viscosity, set speed, and film hardness. It also functions as a release agent and processing aid in confectionery and industrial applications.

These applications rely on controlled slip and non-tack properties. Hydrogenated palm stearin is supplied as a solid, typically in flake, pastille, or block form, with iodine value and slip melting point specifications.

Specifications vary by grade to meet specific industrial needs. Food-grade material is available to meet standard industry specifications for edible fats. Technical grades are offered for industrial coatings and adhesives.

These technical grades are also suitable for elastomer applications. The material ensures consistent performance across a wide range of manufacturing environments and specialized chemical processing requirements.