Palm Kernel Stearin
Also: Solid fraction of palm kernel oil, PKS.
Published values
| Saponification value | 244–255 mg KOH/g |
| Used by the calculator | 249.5 mg KOH/g (midpoint) |
| SAP for NaOH | 0.1779 g/g |
| Iodine value | 4–8.5 g I₂/100 g |
| INS (SAP − IV) | 243 |
| Melting point | 31–34 °C |
| Unsaponifiable matter | ≤ 1.5 % |
A bar made of 100 % Palm Kernel Stearin
Conventional qualities summed from the fatty-acid groups; a single-oil bar is a reference point, not a recipe.
How much lye
| Oil | NaOH | KOH |
|---|---|---|
| 500 g | 84.5 g(82.6–86.3) | 118.5 g(115.9–121.1) |
| 1 kg | 169.0 g(165.2–172.7) | 237.0 g(231.8–242.3) |
| 1 lb (454 g) | 76.6 g(75.0–78.3) | 107.5 g(105.1–109.9) |
| 2 lb (907 g) | 153.3 g(149.9–156.7) | 215.0 g(210.3–219.8) |
For this oil alone at 5 % superfat, with pure sodium hydroxide (NaOH) or pure potassium hydroxide (KOH); in brackets, across the published range of its saponification value. KOH is usually sold at 90 %: divide by 0.9. For a whole recipe, open the calculator.
Fatty-acid profile
Saturated : unsaturated 93 : 7
| Fatty acid | Published range, % | Used | |
|---|---|---|---|
| Caproic acid | C6:0 · saturated | 0–0.2 | 0.1 |
| Caprylic acid | C8:0 · saturated | 1.3–3 | 2.2 |
| Capric acid | C10:0 · saturated | 2.4–3.3 | 2.8 |
| Lauric acid | C12:0 · saturated | 52–59.7 | 55.9 |
| Myristic acid | C14:0 · saturated | 20–25 | 22.5 |
| Palmitic acid | C16:0 · saturated | 6.7–10 | 8.4 |
| Stearic acid | C18:0 · saturated | 1–3 | 2.0 |
| Oleic acid | C18:1 | 4.1–8 | 6.1 |
| Linoleic acid | C18:2 | 0.5–1.5 | 1.0 |
| α-Linolenic acid | C18:3 n-3 | 0–0.1 | 0.1 |
| Arachidic acid | C20:0 · saturated | 0–0.5 | 0.3 |
| Gadoleic acid | C20:1 | 0–0.1 | 0.1 |
Where these numbers come from
Verbatim mirror of the FAO file CXS_210e.pdf; the official FAO link was Cloudflare-gated at retrieval. Table 1 (Section 3.1) = mandatory GLC fatty-acid ranges, % of total fatty acids, ND = not detectable (<=0.05%). Table 2 (Appendix 'Other quality and composition factors') gives saponification value, iodine value (Wijs) and unsaponifiable matter of CRUDE oils; the Appendix is explicitly ADVISORY (a product not meeting it may still conform). This print predates the 2021-2025 amendments; the 2024 additions (avocado, camellia seed, sacha inchi, high-oleic soya bean) are not included.
Fatty acids from CXS 210 Table 1 (mandatory GLC ranges, % of total fatty acids; 'ND' = not detectable, <=0.05%, entries that are ND-only are omitted; C17:0, C17:1, C20:2, C22:2 and C24:1 columns omitted because they are outside the acids this database records). The saponification value, the iodine value and the unsaponifiable share from Appendix Table 2 (crude oils; ADVISORY, not mandatory; unsaponifiable converted from g/kg). No 'typical' values are printed in the standard, so none are given. Section 3.2 slip point: between 31 and 34 C (mandatory). Unsaponifiable printed '<15' g/kg.
This record is part of the open ingredient database (ODbL), which you can download as CSV or JSON. Found an error or a better primary source? Corrections with a link to the document are welcome at support@soapformulator.com.