Palm Stearin And Hydrogenated Palm Stearin

Palm stearin is the more solid part of palm oil, separated from the liquid part (palm olein) through a process called fractionation. Hydrogenated palm stearin is palm stearin that has undergone hydrogenation, a process that adds hydrogen atoms to the fat molecules, making the fat more solid and stable.

Manufacturers add palm stearin and hydrogenated palm stearin to foods to provide texture, stability, and a source of fat. They are often used in products like seasoning mixes, stock cubes, and other processed foods where a solid or semi-solid fat is desired. These fats can help improve the mouthfeel and shelf life of products.

Palm stearin is generally recognized as safe (GRAS) by the FDA for use in food. Hydrogenated palm stearin, if fully hydrogenated, contains negligible artificial trans fats and is also considered GRAS. However, it is important to distinguish this from partially hydrogenated oils (PHOs), which are no longer considered GRAS by the FDA since 2018 due to their artificial trans fat content. Both palm stearin and hydrogenated palm stearin are sources of saturated fat, and the Dietary Guidelines for Americans (2025-2030) recommend limiting saturated fat intake to less than 10% of daily calories. JECFA has evaluated palm oil, from which palm stearin is derived, and has set an acceptable daily intake.