Hydrogenated palm oil

Hydrogenated palm oil (CAS 68514-74-9) is produced by catalytic hydrogenation of crude or refined palm oil to raise its melting point and extend shelf stability. The result is a solid or semi-solid fat used across food manufacturing and industrial formulation.

It serves as a structuring agent, emulsifier, and lubricant in various sectors. In food production, it functions as a shortening and texturizer in baked goods, confectionery coatings, and margarine, providing the firm fat structure required for consistent processing.

Personal care manufacturers incorporate it into lipsticks, balms, and creams where controlled melt behavior and skin-feel are critical to product performance. It ensures that cosmetic products maintain their integrity under different temperatures.

In adhesives and hot-melt formulations, it contributes rheology control and acts as a processing lubricant that improves flow during compounding. This makes it a versatile component for industrial manufacturing and chemical processing.

It is also used in coatings and release agent applications where a stable, non-tacky fat matrix is required. This material is supplied as flakes, pastilles, or solid blocks, with fully hydrogenated and partially hydrogenated grades available.

Food-grade material is commonly available to FCC and Codex Alimentarius standards. These quality benchmarks ensure the product meets the rigorous safety requirements for human consumption and global food trade.

Technical grades are offered for industrial and cosmetic applications where food certification is not required. These grades provide the same functional benefits for non-food uses like lubricants, coatings, and specialized chemical intermediates.