Palm stearin is the solid stearin fraction isolated from palm oils by fractionation, the counterpart to liquid palm olein. Rich in palmitic acid, it melts at higher temperatures and provides the firm structure needed in margarines, shortenings, puff pastry fats, and confectionery coatings. Manufacturers blend it with liquid oils to engineer precise melting profiles, achieving the snap of chocolate alternatives and the flakiness of laminated doughs without hydrogenation. Iodine value and slip melting point characterise its grade. Like all palm fractions, its sourcing increasingly falls under sustainability certification, and its functional role as a trans-fat-free hard stock keeps it central to modern fat formulation.