The latest report titled “Palm Stearin Production” by Procurement Resource, a global procurement research and consulting firm, provides an in-depth cost analysis of the production process of Palm Stearin.
Procurement Resource study is based on the latest prices and other economic data available. It also offers additional analysis of the report with detailed breakdown of all cost components (capital investment details, production cost details, economics for another plant location, dynamic cost model). In addition, the report incorporates the production process with detailed process and material flow, capital investment, operating costs along with financial expenses and depreciation charges.
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Procurement Resource’s detailed report describes the stepwise consumption of material and utilities along with a detailed process flow diagram. Furthermore, the study assesses the latest developments within the industry that might influence Palm Stearin production cost, looking into capacity expansions, plant turnarounds, mergers, acquisitions, and investments.
Procurement Resource Assessment of Palm Stearin Production Process:
1. Palm Stearin Production Cost Via Palm Oil: This report presents the detailed production methodology and cost analysis of palm stearin industrial production across palm stearin manufacturing plants. Palm stearin is derived from palm oil, also known as palm mid-fraction, through a process of multi-stage fractionation.
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Product Definition:
Palm stearin is the solid part of palm oil that is obtained through a process called fractionation. It can be used to make palm mid fractions (PMF) and can be blended with other vegetable oils to create functional products like margarine fats, shortenings, and vanaspati. Palm stearin is a natural hard stock that is great for making trans-free fats. Aside from being used in food, palm stearin can also be used in soap-making and animal feed formulation. It is also an excellent source material for oleochemicals. Stearin is not only used in fat-based food, but it can also be used as a substitute material that can change the physical and chemical characteristics of other food products.
Market Drivers:
Palm stearin is a substantial part of palm oil commonly used in various food products like margarine, spreads, and shortening. It’s a pale-yellow fat solid at room temperature and has a mild aroma. Although high in saturated fat, it contains mostly beneficial fatty acids for health. Soft stearin is a type of palm oil processed to make it softer and more spreadable than regular palm oil. It’s used in making margarine, candies, and other products that require a smoother texture. Hard stearin is a solid form of palm oil that’s obtained through crystallization and partial hydrogenation. It’s mostly used as a raw material for making soaps, candles, and cosmetics. Palm stearin is a type of vegetable fat that’s solid at room temperature and has a high melting point. It’s produced by fractionating palm oil and is widely used in the production of various products, including food, candles, soap, and cosmetics.
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