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Stearin / ˈ s t ɪər ɪ n /, or tristearin, or glyceryl tristearate is an odourless, white powder. It is a triglyceride derived from three units of stearic acid . Most triglycerides are derived from at least two and more commonly three different fatty acids . [ 7 ]
Palm stearin is the solid fraction of palm oil that is produced by partial crystallization at controlled temperature. [1] It is a stearin in the sense of stearins and oleins being the solid and liquid fractions respectively of fats and oils; not in the sense of glyceryl tristearate .
The triglyceride derived from three molecules of stearic acid is called stearin. [9] Stearic acid is a prevalent fatty-acid in nature, found in many animal and vegetable fats, but is usually higher in animal fat than vegetable fat. It has a melting point of 69.4 °C (156.9 °F) °C and a pKa of 4.50. [11]
A drawback to the substance was that early coal- and petroleum-derived paraffin waxes had a very low melting point. The introduction of stearin, discovered by Michel Eugène Chevreul, solved this problem. [34] [35] Stearin is hard and durable, with a convenient melting range of 54–72.5 °C (129.2–162.5 °F). By the end of the 19th century ...
The idealized equation for the formation of sodium stearate from stearin (the triglyceride of stearic acid) follows: (C 18 H 35 O 2) 3 C 3 H 5 + 3 NaOH → C 3 H 5 (OH) 3 + 3 C 18 H 35 O 2 Na. Purified sodium stearate can be made by neutralizing stearic acid with sodium hydroxide. C 17 H 35 COOH+NaOH→C 17 H 35 COONa+H 2 O
Chewing gum is a soft, cohesive substance designed to be chewed without being swallowed. Modern chewing gum is composed of gum base, sweeteners, softeners/plasticizers, flavors, colors, and, typically, a hard or powdered polyol coating. [1]
The part with a higher melting point, which crystalizes out as a solid earlier, is called palm stearin. It consists of mostly saturated fats. The remaining liquid part is called palm olein. [26] It is also possible to fractionate at a different point of processing, even with crude palm oil. [27]
In 1823, Michel Eugène Chevreul and Joseph Louis Gay-Lussac separate out stearin in animal fats, and obtained a patent in 1825 to produce candles that are harder and can burn brighter. [ 17 ] [ 23 ] The manufacture of candles became an industrialized mass market in the mid 19th century.