Palm kernel stearin is the high premium product from the fractionation
of palm kernel oil. The sharp solid fat content (SFC) profile indicates
its suitability for use in confectionery fats. The products produced in
Malaysia are consistent in quality and properties. They can be utilized
directly or after further improvement by hydrogenation to an even firmer
product. Palm kernel stearin, as with other palm kernel products, forms
eutectic mixtures with pure cocoa butter, and thus can be mixed with
the latter in confectionery products in small amounts. The
characteristics of palm kernel stearin are shown in Table 9.
