Hydrogenated palm fatty acids

Hydrogenated palm fatty acids (CAS 84238-17-5), also known commercially as P-ST, are derived from palm oil through catalytic hydrogenation. This process yields a saturated fatty acid blend with elevated melting points suited to solid and semi-solid formulations.

The product functions primarily as an emulsifier, lubricant, and rheology modifier across food, personal care, and industrial applications. In personal care manufacturing, it provides structure and slip to bar soaps, creams, and solid cosmetic sticks.

Controlled melt behavior is critical to product performance in these cosmetic applications. Food producers use it as a processing aid and texture modifier in bakery shortenings, confectionery coatings, and fat-based fillings.

These food applications require oxidative stability and firmness at ambient temperatures. Industrial lubricant formulators incorporate it into metalworking compounds and release agents where a solid fatty acid carrier reduces friction.

This material improves surface finish in industrial settings. Coatings and adhesive manufacturers use it to adjust viscosity and modify tack in hot-melt systems, ensuring consistent performance across various manufacturing environments.

Hydrogenated palm fatty acids are supplied as flakes or pastilles, with some producers offering a pressed or powdered form. This variety allows for easier handling in dry blending operations depending on the specific facility requirements.

Food-grade and technical-grade specifications are the most commonly available. Food-grade material typically conforms to FCC or regional food additive standards to ensure safety and compliance for human consumption.

Iodine value and titer point are the key specification parameters buyers should confirm when evaluating grade suitability. These metrics ensure the chemical properties align with the intended industrial or food processing application.