Palm Stearin

Other names: Palm stearin

Harm score: 2 (Derivatives of natural substances)

Palm stearin, or palm stearin, is a by-product of palm oil processing and, as the name suggests, occurs as a solid, white to yellowish fat. Its characteristic properties are a higher freezing point and a longer shelf life. It is these properties that make palm stearin very popular with manufacturers of various food and non-food products.

This material is mainly used in industry as a raw material for the production of certain types of margarine and other vegetable fats, precisely because of its stiffness and stability. It is also known for its use in the confectionery industry, where it contributes to the ideal texture of chocolate, confectionery and other sweet treats. Palm stearin is also used in the cosmetics industry, for example in the manufacture of soaps, creams and lipsticks. Due to its long shelf-life, palm stearin is often used in candles, soaps and some cleaning products. However, despite its widespread use, it is important to recognise that its production can have negative environmental impacts, particularly due to the deforestation of tropical forests for oil palm plantations.