Palm Kernel Stearine is made from refined, bleached and deodorized Palm Kernel Factions. Specially tailored solid fat content delivers excellent mouthfeel with desired melting properties.
Palm Kernel Stearine 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 stearine 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.
RBD Palm Kernel Oil is fractionated to obtained RBD palm kernel olein and RBD palm kernel stearin. RBD palm kernel olein is liquid fraction of RBD palm kernel oil and RBD palm kernel stearin is solid fraction of palm kernel oil.
It is used as a raw material in the production of specialty fats, which is used as a substitute of cocoa butter.
It is used in biscuit cream, because lauric acid and smaller fats stick quickly on biscuit.
It is used in the manufacture of chocolate because of high fat contents.
It is used in the manufacture of ice cream due to its high SFC at room temperature.
It is also used to manufacture confectionaries because it has sharp melting point.