Palmfruit stearin is the palm fraction with the highest melting point. Solid at room temperature, it is white and neutral in flavor.
The oil is extracted from the pulp of the palm tree fruit. Palm trees are organically cultivated and the oil is physically extracted (by mechanical pressing) without the use of solvents or other chemical substances. Palm Stearin is produced by natural fractionation of Palm Oil involving successive steps of cooling and filtration. Refining of the oil utilizes the USDA NOP-approved processing aids citric acid and bleaching earth. These are not considered additives since they are removed during processing.