果糖、山梨醇、植物纤维素、硬脂酸镁、蔬菜stearin，柑橘风味。
研究了微波熔样对棕榈硬脂理化指标和脂肪酸成分的影响。
皂料、油脚、硬脂沥青、甘油沥青及羊毛脂残渣，归入品目15。
1·By employing the membrane filter press, both hardness of the palm stearin and yield of palm olein were enhanced, and higher fractionation efficiency was got.
采用隔膜压滤机，棕榈硬脂硬度提高、棕榈液油得率增加，分离效果好。
2·RBD palm oil can be further processed into RBD palm olein and RBD palm stearin.
RBD棕榈油可以被进一步加工成棕榈油和棕榈硬脂。
3·Other Ingredients: May contain one or more of the following: magnesium stearate, cellulose, vegetable stearin, dicalcium phosphate and silica.
其他成份可能包含一个或多个以下：硬脂酸镁，纤维素，蔬菜硬脂，磷酸氢钙和二氧化硅。Contains soy。含有大豆。
4·RBD palm olein, which has a lower proportion of saturated oil than RBD palm stearin, is mainly used as cooking oil and in industrial frying of processed foods.
棕榈油，其中有一个较低的比例比饱和油棕榈硬脂，主要用作烹调油和油炸食品加工工业。