Palm stearin is a mixture of fats, fractionated from palm oil. It is a mixture of different fully natural ingredients  and mainly used as an edible, trans-fat free and thus healthy alternative to partially hydrogenated plant oils . The melting point of fats is described using empirical methods, usually by the slip melting point (SMP). The SMP is defined as the temperature at which a sample rises in an open capillary upon heating under defined conditions as illustrated in Figure 1 . A facile, quick, and reproducible method to measure the slip melting point (SMP) of palm stearin using the M-565 is reported.