Hydrogenated Palm Kernel Stearin

• INCI Name: Hydrogenated Palm Kernel Oil / Stearin
• Form: White solid blocks
• Melting Point: Higher than cocoa butter – excellent hardening
• Odour: Virtually odourless and neutral
• Shelf Life: Very Long and highly stable
• Features: Cost-effective, stable lather, good structure

• Superior Bar Hardness: Increases longevity and prevents softening/mushiness.
• Creamy Stable Lather: Produces rich, luxurious bubbles with mild cleansing.
• Neutral Profile: Odourless and white – perfect for scented or coloured formulations.
• Cost-Effective Alternative: Similar performance to cocoa butter at lower cost.
• Emulsion Stability: Enhances texture in creams, butters, and scrubs.
• Long Shelf Life: Highly resistant to rancidity for extended product stability.

• General Handling: Store cool and sealed away from heat/light.
• Skin Contact: Gentle and hypoallergenic; suitable for most formulations.
• Ingestion: Food-grade – safe in edible products.
• Allergies: Rare; palm-derived – patch test finished products.
• Eyes: Avoid contact; rinse with water.
• First Aid: Rinse skin/eyes with water; seek advice if needed.

Can I replace cocoa butter 1:1?
Similar benefits but different properties - may vary in food. In soap, SAP value are different. Check your calculator.

Does it affect fragrance or colour?
No – neutral scent and white colour; won't interfere with oils or pigments.

Is it food-grade?
Yes – safe for culinary and cosmetic applications.

What's the usage rate in cold-process soap?
10-30% of oils for hardness and lather; adjust per recipe.

Is it suitable for body butters or creams?
Yes – adds structure and stability for luxurious texture.

How to melt for formulations?
Heat gently to 50-60°C; blends easily with oils/butters.

Any odour or taste?
Virtually none – clean and neutral profile.