stearine

Stearine, also spelled stearin, is the hard, waxy solid fraction obtained from rendered fats such as tallow or palm oil. It is not a single compound but a mixture of saturated triglycerides rich in stearic and palmitic acids, which crystallizes into a firm, white to ivory solid at room temperature.

Production and composition: Stearine is produced by fractionating fats to separate the solid fraction from the liquid fraction (olein). Methods include cooling and settling or solvent fractionation; hydrogenation can increase the saturated content to yield a higher-melting stearine-rich product. Because it is a mixture of esters rather than a pure compound, its exact physical properties depend on the source fat and processing.

Uses and applications: Historically important in candle making, where stearine candles burned with a bright, steady flame. Stearine and other hard fats have also been used in soap making and as a hardening agent in margarines, shortenings, and confectionery fats. In modern industry, stearin fractions from animal fats and from vegetable fats such as palm oil continue to be used for candles, soaps, lubricants, and as hard stock in various edible fats and spreads.

Notes: The term stearine derives from stearic acid and is frequently used to describe the solid fraction of fats rather than a pure chemical substance. The concept remains relevant in fat processing and the manufacture of waxes, soaps, and edible fats.