Slip Melting Point Determination of Palm Stearin

Palm stearin, the solid fraction of palm oil, is a natural source of hard fat. The melting characteristic of palm stearin is an important quality parameter and depends on its content of different fats. The melting temperature of palm stearin is usually determined by slip melting point (SMP). We report a SMP of 50.7±0.1 °C for palm stearin sample provided by New Britain Oils Ltd. Obtained results confirm that the M-565 is a reliable tool to measure the SMP for palm stearin samples. The melting process was recorded and analysed without modification of the instrument.