Palm Stearin: The Hard Half of the World’s Favourite Oil
Chill palm oil slowly and it divides itself: a liquid olein that pours into frying bottles, and a firm crystalline stearin that settles out — the hard half, and a commodity empire of its own. Palm Stearin is what industry buys when it needs palm’s economy in solid form.
Solid fat, solid demand
Food manufacture anchors the volume: shortenings, vanaspati and bakery fats are built on RBD stearin’s melting profile — structure without hydrogenation, at unbeatable hard-fat economics across South Asia’s baking belt. Soap kettles saponify it by the tanker. Oleochemical splitters crack it toward stearic-palmitic acids feeding candles, rubber and cosmetics. And the selected Wax grade serves candle makers directly, firmness sold as the feature.
Three numbers rule the trade
Iodine value, melting point and FFA define every stearin cargo — softness, set and freshness in one panel. SIPL imports origin parcels from Malaysia and Indonesia through Kandla, supplying Indian food, soap and oleochemical buyers in tankers and flexis, with export flows to Bangladesh and Africa.
The firm foundation — visit the Palm Stearin page and request current specifications and pricing today.
