Refined Coconut Oil
Refining, bleaching and deodorising strip the characteristic coconut flavour, which is exactly what a confectionery or creamer application needs.
Key Specifications
| Free fatty acid | ≤ 0.1 percent |
|---|---|
| Moisture | ≤ 0.1 percent |
| Melting point | 24-26 degrees C |
| Colour | ≤ 1.0 red |
| Packaging | 190 kg drum / IBC |
RBD removes the coconut note
Refining, bleaching and deodorising strip the characteristic coconut flavour, which is exactly what a confectionery or creamer application needs. Virgin coconut oil would carry that note into the finished product.
Solid at room temperature, melts at body heat
The 24-26 degrees C melting point gives the snap and mouthfeel that coatings need, and it is why coconut oil is used in compound chocolate and ice cream coatings.
Typical Applications
- Compound coatings — 20-35 percent as the lauric fat base for the snap and melt.
- Non-dairy creamers — 3-8 percent as the fat source after spray drying.
Frequently Asked Questions
RBD or virgin?
RBD where a neutral taste is required; virgin where the coconut note is wanted.
Is it stable for frying?
It has good oxidative stability but a low smoke point relative to other frying oils, so check the process temperature.
How should it be stored?
Solid below 24 degrees C; keep sealed to avoid moisture pickup.
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