Palm Kernel Stearin

Palm Kernel Stearin is the more solid fraction of palm kernel oil obtained from fractionation. It is a very useful source of fully natural hard fat component for products such as shortening, pastry and bakery margarines.

Palm kernel stearin is widely used to substitute for the more expensive cocoa butter in many of its traditional applications. In some instances, particularly when hydrogenated, palm kernel stearin exhibits performance superior to that of cocoa butter.