Stearin

Stearin is a common name for a mixture of saturated fatty acids, primarily palmitic acid and stearic acid. It is typically derived from animal fats (like beef tallow) or vegetable oils (such as palm oil) through a process called fractionation, which separates the solid components from the liquid ones. The resulting solid fat is then often hydrogenated to improve its stability and texture.

Stearin is primarily used as a fat or oil in food manufacturing. Its solid nature at room temperature makes it useful for adding texture, structure, and firmness to products like ice cream, shortening, and baked goods such as brownies and pastries. It can also be used in confectionery to provide a smooth mouthfeel and prevent fat bloom in chocolate.

Stearin is not typically considered a food additive in the same way as E-numbers, but rather a component of fats and oils used in food. Saturated fats, including stearic acid, are a source of energy. The NHS advises limiting saturated fat intake as part of a balanced diet. EFSA has evaluated stearic acid and its salts, and they are authorised for use in food.