Palm stearin is the solid fraction and palm olein is the liquidfraction obtained by fractionation of palm oil after crystallizationat a controlled temperature. Palm stearin is not used directly foredible purposes due to its high melting point ranging from 44 to56 _C, giving the product low plasticity and uncomplete meltingat body temperature Palm stearin is the solid fraction obtained by fractionationof palm oil after crystallization at a controlledtemperature. It is not used directly for edible purposesdue to its high melting point ranging from 44 to 56 _C (Norizzah, Chong, Cheow, & Zaliha, 2004)Palm stearin is produced commercially from palm oil by fractional crystallization. Palm stearin is the solid fraction obtained from dry fractionation. As the hardfraction, palm stearin accumulates the high melting triacylglycerols of the initial palm oil. The physical characteristicsof palm stearin found to be different from those of palm oil and palm olein (Palm stearin and palm mid fraction are the high melting fractions obtained from dry fractionation. Due to their highmelting point, they have limited uses in the manufacture of edible food products. However, since both oils are consideredas by products and posses cheaper prices, palm stearin and palm mid fraction have a striking potency to be used asa fat stockIn general, palm stearin had higher SFC atany temperature. As palm stearin was more saturated thanpalm mid fraction, palm stearin contained more high-meltingglycerides. High melting glycerides melted later and impartedhigher SFC at a given temperature. Palm stearin and palm midfraction were almost completely melted at the temperature 35oC and 60 oC.Palm stearin will likely be suited as a base stock forshortenings. Palm stearin had the higher melting temperatureand was composed mainly of trisaturated and monounsaturatedtriacylglycerols. Tripalmitin (PPP) is crystal tending and canprovide strength and structure to the products.As palm stearin had broaderSFC, it would be more suitable for shorteningsPalm stearin (PS), the cheaper high-melting fraction from palmoil, can be used as a source of fully natural hard component in themanufacture of solid fat products such as shortenings, margarinesand fat spreadsPS is available in a wide range of melting points andiodine values (IV). However, because of its high melting point (4456 _C), PS poses problems in the manufacture of the solid fatproducts as it confers low plasticity to the products and does notcompletely melt at body temperature (Pantzaris, 2000). To improveits melting properties, PS may be blended and/or interesterifiedwith fats that have a good melting profilePalm stearin (PS) in this context deserves attentionas a potential hard fat of vegetable origin to replace hydrogenatedfat. PS is obtained in the process of producing palmolein from the semi-solid palm oil by fractionationThe highmelting fraction of PS with melting point ranging from 45 to55 _C is non-edible. However it could be appropriatelyblended and interesterified with liquid oils in order to modifythe physical characteristics to meet the functional propertiesand the quality required for shortening through interesterification.PSwith its high content of palmitic acid contribute to the formationof the desirable b0 crystals to the shorteningsThe palm stearin and palm olein, for their versatile compositionin fatty acids and triacylglycerols, are raw material for interesterification,producing a variety of products such as margarine, shortenings,cookies, ice cream, chocolates, cakes and othersThe results indicated that POS had acted as the backbone of the margarine and the total saturated fatty acid contributed by POS was optimized. POS had provided the required solids at 20-30C, thus prevented rapid softening of the product at serving time. PS for its ability to contribute solid fat content in the shortening

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1Identify a proposed titlexx

2Submission of contract

3Literature reviewxxxxx

4Plan of research designxxx

5Finalise proposal

6Presentation of proposal

7Submission of proposal

8Assembly of apparatus

9Run experiment and compile data

10Analysis of data

11Presentation of project

12Final draft of report (comb bound)

13Submission of final report (hard bound)