RBD Palm Stearin is a by-product of palm oil obtained through “dry fractionation.” It is typically enriched with fats derived from oleic acid. The physical characteristics of palm stearin differ significantly from palm oil, offering a wider range of melting points and iodine values. Palm stearin has a broad range of applications, most notably as a natural hard fat component in food products such as shortening, pastry, and bakery margarine. Additionally, it is widely used in the manufacturing of soap and candles.