Sal Stearin is a premium fat fraction obtained by fractionating Sal Butter, a process that also yields Sal olein and Sal latex. Renowned for its high melting point, Sal Stearin is a vital ingredient in various food applications, particularly in the confectionery industry. It boasts a rich fatty acid profile with a higher melting point, typically ranging from 35°C to 45°C. This characteristic makes it especially valuable in applications requiring heat stability. As an essential ingredient in various food products, Sal Stearin is particularly effective as a Cocoa Butter equivalent (CBE), Cocoa Butter improver (CBI), and Cocoa Butter replacer (CBR). In baking, Sal Stearin improves texture and extends shelf life, ensuring that baked products remain stable under various temperature conditions. In ice cream formulations, it helps achieve a smoother texture and enhances the product's stability, preventing it from melting too quickly. Sal Stearin is also ideal for chocolate and biscuit production, where it improves the shelf life and heat stability of chocolate products, preventing bloom and maintaining a glossy appearance. Its melting properties make it possible to produce chocolate glazes that are less likely to bloom, ensuring a consistent and attractive finish. Additionally, Sal Stearin can be blended with other solid fats to achieve specific characteristics desired in various food formulations. This versatility allows manufacturers to tailor their products to meet specific consumer preferences and market demands.  With its high melting point, rich fatty acid profile, and natural antioxidant properties, Sal Stearin is an ideal ingredient for enhancing the stability, shelf life, and aesthetic appeal of baked goods, ice cream, chocolate, and biscuits. Trust our Sal Stearin to deliver the best in quality and performance, backed by sustainable and ethical sourcing practices.