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Palm stearin


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Palm stearin is the solid fraction of palm oil that is produced by partial crystallization at controlled temperature.[1]


It is more variable in composition than palm olein, the liquid fraction of palm oil, especially in terms of its solid fat content, and therefore has more variable physical characteristics.[2]p. 34 Like crude palm fruit oil, palm stearin contains carotenoids, but physically refined palm oils do not, as they are removed or destroyed in the refining process.[2]p. 37



Uses[edit]


It is a useful source of natural hard vegetable fat for food applications.[1]



Composition[edit]


Palm stearin consists of mostly glyceryl tripalmitate, with most of the rest of the fat content being glyceryl dipalmitate monooleate.[3]


In terms of fatty acid composition, a typical soft palm stearin might contain almost 50% palmitic acid and 35% oleic acid.[2]p. 31



References[edit]





  1. ^ ab Lim, T.K. (2010). "palm+stearin" Medicinal and non-medicinal edible plants (1. Aufl. ed.). Dordrecht: Springer. p. 338. ISBN 9789048186600..mw-parser-output cite.citation{font-style:inherit}.mw-parser-output q{quotes:"""""""'""'"}.mw-parser-output code.cs1-code{color:inherit;background:inherit;border:inherit;padding:inherit}.mw-parser-output .cs1-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/thumb/6/65/Lock-green.svg/9px-Lock-green.svg.png")no-repeat;background-position:right .1em center}.mw-parser-output .cs1-lock-limited a,.mw-parser-output .cs1-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Lock-gray-alt-2.svg/9px-Lock-gray-alt-2.svg.png")no-repeat;background-position:right .1em center}.mw-parser-output .cs1-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/thumb/a/aa/Lock-red-alt-2.svg/9px-Lock-red-alt-2.svg.png")no-repeat;background-position:right .1em center}.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registration{color:#555}.mw-parser-output .cs1-subscription span,.mw-parser-output .cs1-registration span{border-bottom:1px dotted;cursor:help}.mw-parser-output .cs1-hidden-error{display:none;font-size:100%}.mw-parser-output .cs1-visible-error{font-size:100%}.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registration,.mw-parser-output .cs1-format{font-size:95%}.mw-parser-output .cs1-kern-left,.mw-parser-output .cs1-kern-wl-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right,.mw-parser-output .cs1-kern-wl-right{padding-right:0.2em}


  2. ^ abc Gunstone, Frank D. (2011). "palm+stearin" Vegetable Oils in Food Technology Composition, Properties and Uses (2nd ed.). Hoboken: John Wiley & Sons. ISBN 9781444339901.


  3. ^ Tsung Min Kuo, Harold W. Gardner (2002). "Palm+stearin"+oleic Lipid biotechnology. New York: CRC Press. ISBN 9780824706197.














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