Hydrogenated Palm Kernel Oil(HKPO)
Hydrogenated Palm Kernel Oil(HKPO)
Hydrogenated Palm Kernel Oil (HPKO) is a premium, plant-based solid fat crafted for a broad spectrum of culinary and industrial applications. Derived from the kernel of the oil palm fruit through a process of refining and hydrogenation, it presents a white to off-white, solid to semi-solid consistency at ambient temperature and is prized for its neutral flavour, smooth mouthfeel, and sharp melting profile. This fat is manufactured through controlled hydrogenation, which saturates the unsaturated fatty acids to achieve a stable, high-melting fat suitable for confectionery, bakery, and dairy alternative applications.
Hydrogenated Palm Kernel Oil is procured from the refining of crude palm kernel oil, followed by hydrogenation in the presence of a nickel catalyst under controlled temperature and pressure.
The resultant product is a multifaceted, trans-fat-free fat that delivers consistent performance across diverse food manufacturing processes. With its high lauric acid content (typically 44–53%) and excellent oxidative stability, HPKO ensures extended shelf life and reliable functionality in coatings, fillings, creamers, and specialty fats.
Hydrogenated Palm Kernel Oil (HKPO) Specification
| Product Name | Hydrogenated Palm Kernel Oil (HPKO) |
| Common Names | Palm Kernel Stearin, Hydrogenated Palm Kernel Olein (HPKL) |
| INCI Name | Hydrogenated Palm Kernel Oil |
| CAS No. | 68990-82-9 / 84540-04-5 |
| EINECS No. | 283-093-2 |
| HS Code | 1516.20 |
| Appearance | White to off-white solid / semi-solid |
| Odour & Taste | Bland, neutral |
| Origin | Palm Kernel Oil (Refined, Bleached & Deodorized) |
| Processing Type | Fully or Partially Hydrogenated |
Quality Parameters
| Parameter | Method / Reference | Specification |
|---|---|---|
| Slip Melting Point (SMP) | AOCS Cc 3-25 | 32 – 44°C (varies by grade) |
| Iodine Value (Wijs) | AOCS Cd 1d-92 | 2 – 16 (varies by grade) |
| Free Fatty Acid (as Lauric) | AOCS Ca 5a-40 | 0.1% max |
| Moisture | AOCS Ca 2e-84 | 0.05% max |
| Peroxide Value | AOCS Cd 8b-90 | 1.0 meq/kg max |
| Saponification Value | — | 220 – 245 mg KOH/g |
| Colour (Lovibond 5.25″ cell) | AOCS Cc 13b-45 | 1.5 Red max |
| Solid Fat Content at 20°C | AOCS Cd 16-81 | 65 – 82% (varies by grade) |
| Solid Fat Content at 35°C | AOCS Cd 16-81 | 7 – 13% |
Fatty Acid Composition (Typical)
| Fatty Acid | Carbon Chain | Specification (%) |
|---|---|---|
| Lauric Acid | C12:0 | 44 – 54 |
| Myristic Acid | C14:0 | 15 – 18 |
| Palmitic Acid | C16:0 | 7 – 10 |
| Stearic Acid | C18:0 | 1 – 18 |
| Oleic Acid | C18:1 | 2 – 15 |
| Linoleic Acid | C18:2 | 0 – 3 |
Applications in Confectionery Coatings & Chocolate Compounds
HPKO is a key ingredient in chocolate compounds, coatings, and cocoa butter substitutes (CBS). Its sharp melting point ensures a clean, quick melt in the mouth, while its excellent oxidative stability prevents rancidity and extends shelf life. It provides a smooth, glossy finish and good snap, making it ideal for enrobing biscuits, wafers, and ice cream bars.
Appliactions in Bakery Shortenings & Cream Fillings
In bakery applications, HPKO functions as a high-performance shortening for cakes, biscuits, and pastries. It delivers excellent creaming and aeration properties, producing light, tender textures. It is also widely used in cream fillings and icings, where its semi-solid consistency provides structure and prevents oil separation, ensuring a consistent, smooth product
Applications in Non-Dairy Creamers & Whipped Toppings
HPKO is a preferred fat for non-dairy creamers, whipped toppings, and imitation dairy products. Its lauric acid content and sharp melting profile mimic the mouthfeel of dairy fat, while its high stability prevents oxidation and off-flavours. It whips to a stable foam and provides a rich, creamy texture in coffee creamers, dessert toppings, and frozen desserts.
Applications in Candy & Toffee Manufacturing
HPKO is used in the production of hard candies, toffees, caramels, and nougats. It acts as a mould release agent, prevents sticking during processing, and contributes to the final product’s texture and shape retention. Its neutral taste allows the intended flavours to shine, while its stability ensures a long shelf life in confectionery products.
Packaging
| Packaging Type | Typical Size / Capacity | 20ft Container Loading (Net Weight) |
|---|---|---|
| Cartons | 20 kg / carton | 1,125 cartons ≈ 22.5 MT |
| Cartons | 25 kg / carton | 900 cartons ≈ 22.5 MT |
| Food-grade Bags | 25 kg / bag | ≈ 22 MT (800 bags) |
Certification
| Certification | Issuing Body / Standard |
|---|---|
| MSPO | MSPO 2.0 (MS2530:2022) |
| Halal | JAKIM |
| Kosher | Recognized agencies (e.g., STAR-K) |
| ISO 9001 | International Organization for Standardization |
| ISO 14001 | International Organization for Standardization |
| GMP | Good Manufacturing Practices |