RBD Palm Stearin is the solid fraction obtained by fractionation of RBD Palm Oil after crystallization at a controlled temperature. Though it is a co-product of the RBD Palm Olein, it nevertheless is a major oil in the international trade. The physical characteristics of RBD Palm Stearin varies significantly from those of palm oil and is available in a wide range of melting points and iodine values (unsaturation value). RBD Palm Stearin is a source of fully natural hard fat component for products such as shortenings, pastry margarines, vanaspati, etc.