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Technical characteristics
- BrandPalm
Description
The solid fat portion is called "palm stearin" and it is commonly used to formulate trans-free fats such as margarine, shortening and vegetable ghee. Sometimes the palm stearin is further fractionated to a more liquid fraction called "super palm olein". This oil fraction could withstand colder temperature than palm olein before they cloud or solidify.
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Palm Stearin
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