HYDROGENATED PALM STEARIN
Hydrogenated palm stearin is a solid, waxy fat derived from palm oil that has been chemically processed to increase its melting point and solidify it at room temperature.
Hydrogenated palm stearin is used in various applications including food products like margarine and shortening, as well as in industrial products such as candles, soaps, and cosmetics.
Due to its high saturated fat content, Hydrogenated palm stearin can impact cholesterol levels and heart health, though modern processing aims to reduce trans fat content.
CAS Number: 68153-24-8
EC Number: 273-313-2
Molecular Formula: C18H36O2
Molecular Weight: 284.48 g/mol
Hydrogenated palm stearin 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.
Hydrogenated palm stearin is the solid fraction of palm oil that is produced by partial crystallization at controlled temperature.
Hydrogenated palm stearin is insoluble in water, slightly soluble in gasoline, and soluble in acetone, benzol, chloroform, and alcohol.
Hydrogenated palm stearin is a source for producing specialty fats for coating in confectionery and the manufacturing of oleochemicals.
Hydrogenated palm stearin provides functional and structural stability to foods and improves shelf life.
In normal temperature, Hydrogenated palm stearin is white or slight yellow solid wax, non-soluble in water, little soluble in gasoline, soluble in acetone, benzol, chloroform, alcohol, etc, stable chemical properties.
Hydrogenated palm stearin is a excellent fat with good stability for the bakery industry.
Hydrogenated palm stearin’s provides the essential solid fat content and stable beta prime crystalline when used in margarine an shortening production.
For industrial application such as candle industry, Hydrogenated palm stearin can be an alternative raw material for cost saving and also more environtmentally friendly.
Palm stearin is the co-product of the palm oil refining process.
The product undergoes a hydrogenation process to become Hydrogenated palm stearin.
The difference between hydrogenated and regular RBD palm stearin is the number of unsaturated chains of fatty acid molecules.
Hydrogenated palm stearin is known for its higher melting point than regular RBD palm stearin.
At normal temperature, Hydrogenated palm stearin appears white to a slightly yellow solid wax.
Hydrogenated palm stearin is obtained from oil palm (Elaeis guineensis), after a process of refining, bleaching and deodorizing, resulting in a palm oil known as RBD (Refined, Bleached and Deodorised).
After this process Hydrogenated palm stearin is subjected to a fractionation at low temperature, its crystallization and subsequent filtration.
The solid, palmitic acid rich fraction is known as Hydrogenated palm stearin, while the liquid part is palm olein (rich in oleic acid).
Hydrogenated palm stearin is a white to pale yellowish solid at room temperature.
Hydrogenated palm stearin’s melting range is between 47 and 54ºC.
Hydrogenated palm stearin is the solid fraction of palm oil that is produced by partial crystallization at controlled temperature.
Hydrogenated palm stearin is a stearin in the sense of stearins and oleins being the solid and liquid fractions respectively of fats and oils; not in the sense of glyceryl tristearate.
Hydrogenated palm stearin 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.
Like crude palm fruit oil, Hydrogenated palm stearin contains carotenoids, but physically refined palm oils do not, as they are removed or destroyed in the refining process.
Hydrogenated palm stearin is a useful source of natural hard vegetable fat for food applications.
Hydrogenated palm stearin consists of mostly glyceryl tripalmitate, with most of the rest of the fat content being glyceryl dipalmitate monooleate.
In terms of fatty acid composition, a typical soft Hydrogenated palm stearin might contain almost 50% palmitic acid and 35% oleic acid
As all vegetable oils and fats, Hydrogenated palm stearin is a triglyceride (a glycerol backbone linked to three fatty acids by ester bonds).
Hydrogenated palm stearin is characterized by a high proportion of palmitic acid (50-68%) and oleic acid (20-35%).
Other fatty acids presented in significant amounts are: linoleic acid (5-9%), stearic acid (4-6%) and myristic acid (1-2%).
Hydrogenated palm stearin is obtained from the soft pulp of the fruit of the palm (Elaeis guineensis) tree that grows primarily in Indonesia, Malaysia and the Philippines.
Hydrogenated palm stearin is subjected to a hydrogenation process from the manufacturer to obtain hydrogenated palm oil.
Hydrogenated palm stearin’s melting point is precisely the property that determines what final use it will have ranging from detergents, personal care, candle making.
Hydrogenated palm stearin is a type of fat derived from palm oil that has been chemically processed to solidify it at room temperature.
The “hydrogenated” part refers to a process where hydrogen is added to the oil, which alters its chemical structure and increases its melting point.
Uses of Hydrogenated Palm Stearin:
Hydrogenated palm stearin is used as an essential raw material used by the shortening and margarine industries.
Hydrogenated palm stearin also can be used in making stearates, soap, polish cream, candles, cosmetics, and fertilizers.
Hydrogenated palm stearin is used in peanut butter, bakery mixes, breading mixes, seasoning mixes, and shortening.
Hydrogenated palm stearin is commonly used in the production of candles, soap, cosmetics, food, manufacturing industrial oils and other chemical products.
Its wide range of uses, diversity, and stability make Hydrogenated palm stearin an important raw material in many industrial and consumer goods fields.
Hydrogenated palm stearin can be used in making stearates, it can also be used in making MonoGlycerindes, soap, polish cream, and candles.
Hydrogenated palm stearin is the solid fraction from the fractionation of palm oil and blends with other vegetable oils to obtain suitable functional products such as margarine fats, shortenings, and vanaspati.
Hydrogenated palm stearin is used coating Substitution Material.
The solid fraction rich in palmitic acid is known as Hydrogenated palm stearin, while the liquid part is precisely the part known as olein.
As for its use, Hydrogenated palm stearin is very varied, since it can be used in animal feed or as a component in cosmetic products.
Among its many applications, and like the vast majority of fats, Hydrogenated palm stearin is used in human food.
They are an important source of energy, due to their high yield in calories per gram metabolised.
Their most important use is in cooking, especially as oil for frying or grilling.
Other very important applications of Hydrogenated palm stearin are in the field of oleochemistry and in almost all known industries, from cosmetics to animal feed, although their derivatives are also widely used as alternative fuels (biodiesel), soaps, lubricants, surfactants, advanced detergents, paints, dyes, insecticides, soaps and veterinary products.
Hydrogenated palm stearin use according to consistency: Soft consistency
Hydrogenated palm stearin has the ability to “aerate”, so it can be used for whipped candles.
Hydrogenated palm stearin is used creation of candles in containers.
Hydrogenated palm stearin is used moulding compounds and plasticine.
Hydrogenated palm stearin is used arious lubricants, hard consistency, and Pillar candles and candlesticks.
Hydrogenated palm stearin is used crayons, coloured pencils, and waxing of surfaces.
Food:
Hydrogenated palm stearin is utilized as hardstock for margarine and shortening manufacturing.
Industrial:
Hydrogenated palm stearin can be mixed with paraffine wax for candle making.
Hydrogenated palm stearin is used in the production of different types of shortening and various margarine.
Chemical Properties and Processing of Hydrogenated Palm Stearin:
Hydrogenation:
This chemical process involves the addition of hydrogen to unsaturated fatty acids in palm oil.
The reaction typically uses a metal catalyst like nickel and occurs under high pressure and temperature.
This converts some of the unsaturated fats into saturated fats, which increases the oil’s melting point and makes it more solid at room temperature.
Trans Fats:
One byproduct of hydrogenation is the formation of trans fats.
These are fats with specific chemical configurations that have been linked to adverse health effects, including increased risk of cardiovascular disease.
Modern processing techniques have been improved to minimize trans fat content, but it can still be present.
Nutritional Profile of Hydrogenated Palm Stearin:
Saturated vs. Unsaturated Fats:
Hydrogenated palm stearin is high in saturated fats due to the hydrogenation process.
Saturated fats are solid at room temperature and have been associated with higher levels of LDL cholesterol (“bad” cholesterol) in the blood, which can contribute to heart disease.
Health Implications:
Because of the potential presence of trans fats and the high saturation level, consumption of hydrogenated fats should be moderated.
Health organizations often recommend limiting intake of saturated and trans fats and replacing them with healthier fats such as unsaturated fats found in nuts, seeds, and fish.
Handling And Storage of Hydrogenated Palm Stearin:
Precautions for safe handling:
Hygiene measures:
Handle in accordance with good industrial hygiene and safety practice.
Wash hands before breaks and at the end of workday.
Conditions for safe storage, including any incompatibilities:
Storage conditions:
Store in cool place.
Keep container tightly closed in a dry and well-ventilated place.
Stability And Reactivity of Hydrogenated Palm Stearin:
Reactivity:
No data available
Chemical stability:
Stable under recommended storage conditions.
Possibility of hazardous reactions:
No data available
Conditions to avoid:
No data available
First Aid Measures of Hydrogenated Palm Stearin:
General advice:
Consult a physician.
Show this material safety data sheet to the doctor in attendance.
If inhaled:
If breathed in, move person into fresh air.
Consult a physician.
zIn case of skin contact:
Wash off with soap and plenty of water.
Consult a physician.
In case of eye contact:
Flush eyes with water as a precaution.
If swallowed:
Never give anything by mouth to an unconscious person.
Rinse mouth with water.
Consult a physician.
Indication of any immediate medical attention and special treatment needed:
No data available
Fire Fighting Measures of Hydrogenated Palm Stearin:
Suitable extinguishing media:
Use water spray, alcohol-resistant foam, dry chemical or carbon dioxide.
Further information:
No data available
Accidental Release Measures of Hydrogenated Palm Stearin:
Environmental precautions:
Do not let product enter drains.
Methods and materials for containment and cleaning up:
Pick up and arrange disposal without creating dust.
Sweep up and shovel.
Keep in suitable, closed containers for disposal.
Exposure Controls/Personal Protection of Hydrogenated Palm Stearin:
Personal protective equipment:
Eye/face protection:
Use equipment for eye protection.
Skin protection:
Handle with gloves.
Wash and dry hands.
Full contact:
Material: Nitrile rubber
Minimum layer thickness: 0,11 mm
Break through time: 480 min
Splash contact:
Material: Nitrile rubber
Minimum layer thickness: 0,11 mm
Break through time: 480 min
Body Protection:
Choose body protection
Respiratory protection:
Respiratory protection is not required.
Control of environmental exposure:
Do not let product enter drains.
Identifiers of Hydrogenated Palm Stearin:
IUPAC Name: N/A
Cas Number: 68514-74-9
HS Code: 1521.11.00
Formula: N/A
CAS Number: 68153-24-8
EC Number: 273-313-2
Molecular Formula: C18H36O2
Molecular Weight: 284.48 g/mol
Name: Hydrogenated palm stearin
Chemical Name: Hydrogenated palm oil
CAS Number: No specific CAS; palm oil: 8002-75-3; hydrogenated palm oil: 68153-24-8
Properties of Hydrogenated Palm Stearin:
Physical Appearance: White Flakes
Colour in Gardner Scale: Maximum 3
Free Fatty Acid: Max 1 %
Iodine Value g/ 100 g: Max 3.0
Slip Melting Point Degree C: 58 – 60
Saponification Value Mg KOH/gm: 195 – 205
Appearance: White to off-white solid or semi-solid
Melting Point: 30°C to 40°C (86°F to 104°F)
Density: 0.91 to 0.93 g/cm³
Texture: Waxy
Fatty Acids: High in saturated fats, mainly palmitic acid (C16:0)
Hydrogenation: Results in solid or semi-solid at room temperature
Trans Fats: May contain trace amounts, depending on processing
Specifications of Hydrogenated Palm Stearin:
Acid Value (mg KOH/g): 2 Max
Saponification Value (mg KOH/g): 195-205
Iodine Value (% I2absorbed): 0.5 Max
Moisture,Impurities, Unsap (%): 0.5 Max
Melting point (oC ): 58-61
Color (Lov, R/Y): 2.5R Max
Product Form: Liquid / Solid/ Flakes / Beads