What is palm kernel stearin?
Palm kernel oil is extracted from the kernel of the oil palm fruit. It is fractionated into a liquid olein fraction and a solid stearin fraction. Palm kernel stearin is the higher-melting fraction, rich in lauric and myristic fatty acids. Its melting profile can be close to cocoa butter but it is not identical, and it requires further modification to serve as a CBS.
How CBS is made
To make a cocoa butter substitute, palm kernel stearin is typically hydrogenated. Hydrogenation reduces the number of double bonds, raises the melting point, and improves oxidative stability. Full hydrogenation produces a hard fat with a steep melting curve that releases quickly in the mouth, similar to cocoa butter. Some producers may also use interesterification or blending with other lauric fractions to standardize melting behaviour. The target is a fat with a melting point around 34–38°C, high solid fat content at room temperature, and low solid fat content at body temperature. Modern fully hydrogenated CBS can be essentially trans-free, but buyers should confirm the production method and trans-fat content with the supplier.
Where CBS is used
CBS made from palm kernel stearin is used mainly in compound chocolate and confectionery coatings. Because it does not require tempering, it is easier to process than real chocolate. Coatings set quickly, have good gloss and snap, and resist fat bloom in storage. Common applications include:
- Chocolate-flavoured coatings for biscuits, wafers, and ice cream
- Filled bars and moulded confectionery
- Bakery coatings and cake decorations
- Compound chips and drops for baking
- Toffee, caramel, and snack bar binders
These products are usually labelled as "compound" or "vegetable fat coating" rather than chocolate, depending on local regulations. CBS is not compatible with cocoa butter in high proportions; in recipes containing CBS, added cocoa butter should be kept low (often below about 5% of the total fat) to avoid softening or bloom.
Practical buying considerations
When sourcing CBS, request specifications for melting point, iodine value, solid fat content at key temperatures (e.g., 20°C, 30°C, 35°C), free fatty acid content, moisture, and peroxide value. Ask whether the product is fully hydrogenated and whether it is free of partially hydrogenated fats. Also confirm the feedstock is palm kernel stearin if that is required, and check for sustainability certification such as RSPO if relevant to your supply chain. Compare sample performance in your own coating line, because crystallisation speed and final texture vary by supplier and grade.