It has a high melting point, firm texture, and good oxidative stability, making it suitable for large-scale food and industrial applications.

In the food industry, palm stearin oil is widely used for margarine, shortening, bakery fats, confectionery, and frying applications due to its ability to improve texture, structure, and shelf life.

Palm stearin oil is also utilized in non-food industries such as soap, detergent, candle, oleochemical, and industrial lubricant manufacturing, where solid fat performance and durability are required.

Palm stearin differs from Palm Fatty Acid Distillate (PFAD) in composition and usage. Palm stearin is rich in triglycerides and suitable for food and industrial products, while PFAD contains high free fatty acid (FFA) levels and is mainly used for biodiesel, soap, animal feed, and oleochemical applications.

Indonesia is one of the world’s largest exporters of palm stearin oil, supported by extensive palm plantations, modern refineries, and established export logistics.

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