Stearin is a side product obtained during the extraction of cod liver oil removed during the chilling process at temperatures below −5 °C.

Palm stearin is the solid fraction of palm oil that is produced by partial crystallization at controlled temperature. [1] 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.

Nov 28, 2019 · The liquid fraction is known as palm olein while the solid fraction as palm stearin. Palm olein is bottled and sold as cooking oil or used in food manufacturing such as instant noodles and fried food products.

Palm stearin and stearic acid serve various industries due to their unique properties: Food Industry: Palm stearin enhances texture and flavor in products like margarine, butter, and ice cream. Stearic acid acts as a stabilizer and thickening agent in food and beverage items.

Stearin is a side product obtained during the extraction of cod liver oil removed during the chilling process at temperatures below −5 °C. Stearin is used as a hardening agent in the manufacture of candles and soap.

The meaning of STEARIN is an ester of glycerol and stearic acid.

May 23, 2018 · stearin (stēr´Ĭn), fat that is the triglyceride [1] of stearic acid, CH3 (CH2)16CO2H, i.e., the tristearate ester of glycerol. It is a white crystalline solid at ordinary temperatures and is insoluble in water and very slightly soluble in alcohol.

Mar 27, 2024 · Stearin is a solid fatty substance derived from animal or vegetable fats, used in candle making, whereas paraffin is a hydrocarbon-based wax used widely for its low melting point and inert properties.

Stearin is a type of hard, white or colorless fat that is obtained from animals or plants and is used in the manufacture of candles, soap, and cosmetics. It is a mixture of saturated fatty acids, primarily stearic acid and palmitic acid.

Apr 6, 2024 · Olein is a liquid fraction of fat, known for its lower melting point, whereas stearin is the solid fraction with a higher melting point. Olein, or triolein, is a component of fat that remains liquid at room temperature, making it a crucial ingredient in oils and soft spreads.