Palm Oil Stearin

Palm Oil StearinStearin is an oil, such as palm oil that’s in solid or semi-solid form. Palm oil stearin is not to be confused with palm oil, which is exactly as its name says, an oil. Now the processes and uses palm oil stearin might be more technical, but palm oil stearin is not. Palm oil stearin is solid form of palm olein.

Palm stearin comes in two forms, a hard stearin (solid form) and soft stearin (semi-solid). Palm oil stearin possesses a light yellow color, making it ideal for cakes, because it does not alter the color or require additional dyes.

Palm oil stearin derives from the palm oil plants of Africa, more specifically Kenya, Sierra Leone and the Cote D’Ivoire. Other countries that export palm oil stearin include Southeast Asia, specifically Malaysia. Latin America has also become an export center of palm oil stearin, though most agree that the best available palm oil is the African variety.

Note: Some places refer to palm oil stearin as “palm oil stearine.” The difference is purely spelling.

Benefits of Palm Oil Stearin
Palm oil stearin contains no trans-fats. As a result, palm oil stearin is the preferred option over trans-fat rich hydrogenated-vegetable oils. Palm oil stearin helps make baked goods more healthy. Palm oil stearin can be blended with oils of other beans and vegetables to create trans-fan free versions of those popular oils.

Palm oil stearin carries little more than a light yellow color so it goes into food without altering the color or appearance. Palm oil stearin can also be purchased in bleached white also. The difference between the colors is the same difference between normal bread and white bread.

Palm oil stearin texturizes well in baked good. The stearin carries a leveling of fat that preserves shelf life and ensures fat is balanced throughout the food.

More facts about Palm Oil Stearin

  • preserves flavor and works well with biscuits, cookies, crackers, milks and coffee creamers
  • tastes great in cake mixes because it adjusts to different temperatures as the cake is baked. Palm oil stearin goes from a semi-solid to a solid in the blend and baking of the cake.
  • makes trans-fat free margarine
  • helps keep peanut butter congealed and able to spread, instead of a lumpy mess like a jelly.
  • contributes substantial amounts of Vitamin E to a diet. Vitamin E lowers the risk of heart disease and some forms of cancer.
  • reduces blood clots, according to several studies.
  • offers discount pricing over palm oil and other forms of vegetable oil, because of cheaper costs
  • affords bakers opportunity to use palm oil stearin at a variety of melting points to suit a baker’s needs

If you haven’t notice, palm oil stearin is a great multi-purpose cooking ingredient. It’s versatility in forms makes palm oil stearin ideal for baking and producing healthy versions of less healthy products. Look for palm oil and palm oil stearin in the products you buy to change the way you cook, look and feel.