Palm stearin, high in saturated fats like palmitic and stearic acids, contrasts with oils rich in monounsaturated or polyunsaturated fats, such as olive or flaxseed oil. Solid at room temperature, it resembles animal fats like butter, and is ideal for products needing solid fats, like margarine. This differs from the uses of liquid vegetable oils in cooking. While offering high oxidative stability and a longer shelf life, its saturated fat content links it to higher cholesterol and heart disease risk, unlike the heart-healthy unsaturated fats in oils like olive. Palm stearin’s unique properties make it valuable for specific applications, but its health profile differs from unsaturated fat-rich oils.
