How you can down the melting point of palm stearin?

Blending with other oils: Blending palm stearin with other oils that have lower melting points, such as palm olein, coconut oil, or sunflower oil, can reduce the overall melting point of the mixture.

Hydrogenation: Hydrogenation is a process that converts unsaturated fatty acids into saturated fatty acids, which have higher melting points. By partially hydrogenating palm stearin, it is possible to lower its melting point without completely converting it to solid fat.

Fractionation: Fractionation is a process that separates different components of a fat based on their melting points. By removing the higher-melting components from palm stearin, the melting point of the remaining fraction can be lowered.

Emulsification: Emulsification involves dispersing one liquid phase into another immiscible liquid phase, resulting in a mixture called an emulsion. By emulsifying palm stearin with water or other liquids, it is possible to distribute the fat particles throughout the liquid and lower the overall melting point.

Adding surfactants: Surfactants are substances that reduce the surface tension between two liquids, allowing them to mix more easily. Adding surfactants to palm stearin can help it disperse more evenly in water or other liquids, leading to a lower melting point.