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palm oil stearins

edible fats and oils
2D:
3D:
CAS Number: 91079-14-0
FDA UNII: Search
Category: edible fats and oils
IUPAC Name: palm oil stearins

US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:

Google Scholar:Search
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Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search

Physical Properties:

Assay: 98.00 to 100.00
Food Chemicals Codex Listed: No

Cosmetic Information:

None found

Suppliers:

ADM
PALM STEARINE
Flavor: characteristic
Baking, frying, margarine, spreads.

Safety Information:

Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in Use Information:

Category:
edible fats and oils
Recommendation for palm oil stearins usage levels up to:
not for fragrance use.
Recommendation for palm oil stearins flavor usage levels up to:
not for flavor use.

Safety References:

EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:nwg
Chemidplus:0091079140

References:

Pubchem (sid):135289023

Other Information:

FDA Indirect Additives used in Food Contact Substances:View
FDA Listing of Food Additive Status:View

Potential Blenders and core components :

None Found

Potential Uses:

None Found

Occurrence (nature, food, other):

found in nature

Synonyms:

palm stearins

Articles:

PubMed:Impact of different deacidification methods on quality characteristics and composition of olein and stearin in crude red palm oil.
PubMed:Determination of 3-monochloropropane-1,2-diol fatty acid esters in Brazilian vegetable oils and fats by an in-house validated method.
PubMed:Effect of high pressure microfluidization on the crystallization behavior of palm stearin - palm olein blends.
PubMed:Composition and thermal analysis of binary mixtures of mee fat and palm stearin.
PubMed:Hard cocoa butter replacers from mango seed fat and palm stearin.
PubMed:Plastic fats from sal, mango and palm oil by lipase catalyzed interesterification.
PubMed:Stearic acids at sn-1, 3 positions of TAG are more efficient at limiting fat deposition than palmitic and oleic acids in C57BL/6 mice.
PubMed:Physicochemical properties and crystallisation behaviour of bakery shortening produced from stearin fraction of palm-based diacyglycerol blended with various vegetable oils.
PubMed:Effect of lipid physical state of palm derivatives on β-carotene bleaching.
PubMed:Comparative analysis of thermal behavior, isothermal crystallization kinetics and polymorphism of palm oil fractions.
PubMed:Preparation of recombined milk using modified butterfats containing α-linolenic acid.
PubMed:Effects of chemical interesterification on the physicochemical, microstructural and thermal properties of palm stearin, palm kernel oil and soybean oil blends.
PubMed:Enzymatic and chemical interesterification of rice bran oil, sheaolein, and palm stearin and comparative study of their physicochemical properties.
PubMed:Preparation of human milk fat substitutes from palm stearin with arachidonic and docosahexaenoic acid: combination of enzymatic and physical methods.
PubMed:Enzymatic transesterification of palm stearin and olein blends to produce zero-trans margarine fat.
PubMed:Chemical interesterification of blends of palm stearin, coconut oil, and canola oil: physicochemical properties.
PubMed:A high performance liquid chromatography method for determination of furfural in crude palm oil.
PubMed:DHA-rich fish oil reverses the detrimental effects of saturated fatty acids on postprandial vascular reactivity.
PubMed:Physico-chemical properties of various palm-based diacylglycerol oils in comparison with their corresponding palm-based oils.
PubMed:Immobilized Rhizopus oryzae lipase catalyzed synthesis of palm stearin and cetyl alcohol wax esters: optimization by response surface methodology.
PubMed:Enzymatic synthesis of phenyl fatty hydroxamic acids from canola and palm oils.
PubMed:Lipase-catalyzed preparation of human milk fat substitutes from palm stearin in a solvent-free system.
PubMed:Effect of blending and emulsification on thermal behavior, solid fat content, and microstructure properties of palm oil-based margarine fats.
PubMed:Optimisation of tripalmitin-rich fractionation from palm stearin by response surface methodology.
PubMed:Effects of partially hydrogenated, semi-saturated, and high oleate vegetable oils on inflammatory markers and lipids.
PubMed:Relationship between textural properties and sensory qualities of cookies made from medium- and long-chain triacylglycerol-enriched margarines.
PubMed:Synthesis and characterization of fatty hydroxamic acids from triacylglycerides.
PubMed:Production and physicochemical properties of functional-butterfat through enzymatic interesterification in a continuous reactor.
PubMed:Physico-chemical properties and performance of high oleic and palm-based shortenings.
PubMed:trans-Free margarines prepared with canola oil/palm stearin/palm kernel oil-based structured lipids.
PubMed:Preparation of interesterified plastic fats from fats and oils free of trans fatty acid.
PubMed:Development of palm-based reference materials for the quantification of fatty acids composition.
PubMed:Enzymatic synthesis of fatty hydrazides from palm oils.
PubMed:Properties of high-oleic palm oils derived by fractional crystallization.
PubMed:Utilization of interesterified oil blends in the production of frankfurters.
PubMed:Palm-based standard reference materials for iodine value and slip melting point.
PubMed:Physicochemical and volatiles characterization of trans-free solid fats produced by lipase-catalyzed interesterification.
PubMed:Optimizing palm oil and palm stearin utilization for sensory and textural properties of chicken frankfurters.
PubMed:Monitoring lipase-catalyzed interesterification for bulky fat modification with FT-IR/NIR spectroscopy.
PubMed:Inter-esterified palm products as alternatives to hydrogenation.
PubMed:Nature and composition of fat bloom from palm kernel stearin and hydrogenated palm kernel stearin compound chocolates.
PubMed:Novel experimental protocol to increase specific plasma nonesterified fatty acids in humans.
PubMed:Regioisomerism of triacylglycerols in lard, tallow, yolk, chicken skin, palm oil, palm olein, palm stearin, and a transesterified blend of palm stearin and coconut oil analyzed by tandem mass spectrometry.
PubMed:Characterization and fat migration of palm kernel stearin as affected by addition of desiccated coconut used as base filling centre in dark chocolate.
PubMed:Influence of palm olein on protein utilisation in the growing rat.
PubMed:Replacement of animal fat with fractionated and partially hydrogenated palm oil in beef burgers.
PubMed:Influence of palm oil and palm oil fractions on protein utilisation.
PubMed:Production of clavulanic acid and cephamycin C by Streptomyces clavuligerus in palm-oil medium.
PubMed:Blending of palm oil, palm stearin and palm kernel oil in the preparation of table and pastry margarine.
PubMed:Palm oil and soybean oil as fry fats: sensory acceptability of a deep-fat fried Nigerian snack food.
PubMed:Growth and the production of penicillins in Penicillium chrysogenum with palm oil and its various fractions as carbon sources.
PubMed:Effect of dietary palm oil and its fractions on rat plasma and high density lipoprotein lipids.
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