Palm Stearin is obtained after fractionating Palm Oil. The product is the hard fraction of Palm Oil, has a greater amount of Saturated Fatty Acids and a higher melting point. It can be applied to Margarines, Children's Product Formulas, Hygiene & Cleaning, in addition to being an excellent product for mixing with unsaturated Oils, as it is a natural source of solid fat and can be used to provide stability for many foods that require fat functionality. solid. With this, the use of hydrogenation can be avoided.