Palm stearin

{{Short description|Palm oil derivative}}Palm stearin is the solid fraction of palm oil that is produced by partial crystallization at controlled temperature.{{cite book|last=Lim|first=T.K.|title=Medicinal and non-medicinal edible plants.|year=2010|publisher=Springer|location=Dordrecht|isbn=9789048186600|pages=338|url=https://books.google.com/books?id=oPkmKtciJwIC&dq="palm+stearin"&pg=PA338|edition=1. Aufl.}} It 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.

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.{{cite book|last=Gunstone|first=Frank D.|title=Vegetable Oils in Food Technology Composition, Properties and Uses.|year=2011|publisher=John Wiley & Sons|location=Hoboken|isbn=9781444339901|url=https://books.google.com/books?id=2PN87xqhpx4C&dq="palm+stearin"&pg=PA34|edition=2nd}}^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.^p. 37