IEC | INDONESIA EXPORT CENTER

CONNECTING INDONESIAN PRODUCTS TO THE WORLD

COCONUT OIL PRODUCT RANGE | PREMIUM INDONESIAN EXPORT PRODUCTS

Refined Hydrogenated Coconut Oil for Confectionery Manufacturing

Looking for RHCNO for confectionery applications that require a defined solid fat content and melting profile?

Refined Hydrogenated Coconut Oil (RHCNO) is a coconut-derived fat that undergoes refining and hydrogenation to modify its degree of unsaturation and physical properties.

In confectionery manufacturing, the melting characteristics of a fat can influence texture, processing, firmness, and sensory performance.

For confectionery plants, specialty fats manufacturers, and ingredient procurement teams, evaluating RHCNO requires careful review of solid fat content (SFC), slip melting point, iodine value, fatty acid composition, food-grade suitability, and product consistency.

IEC | Indonesia Export Center facilitates sourcing and export enquiries for Indonesian coconut-derived products, including potential Refined Hydrogenated Coconut Oil supply.

IEC welcomes enquiries from confectionery manufacturers and specialty fats buyers seeking technical documentation, product samples where available, and bulk quotations.

Request RHCNO technical specifications and a bulk sourcing quotation.

WhatsApp: +62 813-3302-277

Website: https://indonesiaexportcenter.com/

Important: Food-grade status, suitability for confectionery, regulatory compliance, and supplier availability have not been verified for the referenced RHCNO. Approval for food use requires manufacturer documentation and buyer qualification.

RHCNO Reference Technical Specifications

The following values are supplied reference specifications for Refined Hydrogenated Coconut Oil.

Technical Parameter	Reference Specification
Colour in 5¼” Cell	1.5 Red (Max)
Free Fatty Acid as Lauric	0.1% (Min) – Requires Verification
Iodine Value (Wijs)	1 (Max)
Moisture & Impurities	0.1% (Max)
Slip Melting Point	30–33°C
Solid Fat Content at 20°C	50–58%
Solid Fat Content at 30°C	4–7%
Solid Fat Content at 40°C	0–1%

These figures are reference specification limits and ranges, not actual analytical results for a particular production lot.

Technical clarification: The supplied FFA specification states 0.1% minimum. This is an unusual limit direction for refined oil and requires written confirmation from the manufacturer before use as a contractual acceptance criterion.

Why Solid Fat Content Matters in Confectionery

Solid fat content describes the proportion of a fat that remains solid under specified measurement conditions.

For confectionery formulators, the SFC profile is relevant because it can influence:

• Firmness at storage temperature
• Melting behaviour during consumption
• Product texture
• Processing and handling
• Coating performance
• Crystallization behaviour
• Product consistency

However, SFC alone does not determine final confectionery performance.

The complete formulation, cooling conditions, fat compatibility, crystal structure, and storage environment must also be considered.

RHCNO Solid Fat Content Profile

The supplied RHCNO reference profile is:

Temperature	Solid Fat Content
20°C	50–58%
30°C	4–7%
40°C	0–1%

Understanding the Reference Profile

At 20°C

The supplied reference indicates that a substantial fraction of the fat remains solid.

This may be relevant to firmness and structure in suitable formulations.

At 30°C

The reference solid fraction is much lower, indicating significant melting over the temperature interval.

At 40°C

The reference indicates very little remaining solid fat.

This may be relevant to evaluating melting behaviour, although final sensory performance must be tested in the finished formulation.

Important Testing Considerations

SFC measurements can depend on:

• Test method
• Sample preparation
• Tempering protocol
• Crystallization history
• Measurement temperature
• Measurement conditions

Buyers should request the actual test method and lot-specific SFC results.

RHCNO Slip Melting Point for Confectionery

The supplied slip melting point is:

30–33°C

Slip melting point provides a standardized indication of melting behaviour under specified test conditions.

For confectionery applications, this parameter may be useful when evaluating fats for products that require particular melting characteristics.

Why Slip Melting Point Matters

It may influence:

• Processing temperature selection
• Handling conditions
• Product structure
• Melting characteristics
• Storage requirements

However, slip melting point does not establish the complete melting curve or guarantee desirable mouthfeel.

It should be assessed together with SFC, crystallization behaviour, and formulation trials.

RHCNO Hydrogenation and Iodine Value

Hydrogenation reduces carbon-carbon double bonds in unsaturated fatty acid components.

The supplied RHCNO iodine value specification is:

Iodine Value (Wijs): 1 Maximum

A low iodine value generally indicates a low degree of unsaturation.

Why This Matters

The degree of unsaturation can influence:

• Oxidative behaviour
• Physical characteristics
• Melting properties
• Product stability

However, iodine value alone does not establish shelf life, oxidative stability, or confectionery performance.

Trans Fatty Acid Verification

For food applications, buyers should request relevant fatty acid composition information, including trans fatty acid data where applicable.

A low iodine value does not, by itself, establish regulatory compliance or prove a specific trans fat content.

Potential Confectionery Applications of RHCNO

Depending on the verified product grade and formulation requirements, RHCNO may be evaluated for selected confectionery applications.

1. Confectionery Coatings

Some confectionery coatings require fats with specific melting and crystallization properties.

RHCNO may be evaluated as a potential formulation component where its characteristics are suitable.

Evaluation Parameters

• SFC profile
• Slip melting point
• Fat compatibility
• Crystallization behaviour
• Coating texture
• Processing temperature
• Finished product stability

2. Compound Coating Formulations

Compound coatings use fat systems selected according to product design and processing requirements.

RHCNO may be considered for technical evaluation in appropriate formulations.

However, suitability must be confirmed through formulation trials.

3. Confectionery Fillings

Fillings may require controlled firmness and melting behaviour.

RHCNO may be evaluated where its actual physical characteristics are appropriate.

Evaluation Parameters

• Firmness
• Melting characteristics
• Fat compatibility
• Storage stability
• Sensory performance

4. Specialty Fat Blends

Specialty fats manufacturers may evaluate RHCNO as a component in fat blends.

The final blend characteristics depend on the full formulation and processing conditions.

These are potential evaluation areas, not verified approved applications for the referenced material.

RHCNO and Cocoa Butter Compatibility

Confectionery formulations containing cocoa butter require particular attention to fat compatibility.

Cocoa butter has complex crystallization behaviour, and the addition of other fats can affect:

• Crystal formation
• Melting behaviour
• Texture
• Product stability
• Fat bloom risk

RHCNO should not automatically be considered compatible with cocoa butter.

Before Using RHCNO in Cocoa-Containing Products

Manufacturers should:

1. Review the complete fat composition.
2. Evaluate compatibility with cocoa butter.
3. Conduct crystallization studies where appropriate.
4. Test finished product texture.
5. Evaluate storage stability.
6. Check applicable product standards and labeling rules.

RHCNO should not automatically be described as a cocoa butter equivalent or cocoa butter substitute without grade-specific technical evidence.

RHCNO for Compound Chocolate and Chocolate-Type Coatings

Some chocolate-type and compound coating products use non-cocoa-butter fat systems.

However, product classification and labeling requirements vary by jurisdiction.

Technical Evaluation

• Fat composition
• SFC profile
• Melting characteristics
• Crystallization behaviour
• Compatibility with other fats
• Finished product performance
• Applicable food standards

Regulatory Considerations

The permitted use of hydrogenated coconut oil in confectionery products depends on the destination market and actual product grade.

Buyers should verify food additive or ingredient requirements, labeling obligations, and applicable restrictions.

No universal authorization for chocolate, compound chocolate, or confectionery use is claimed.

RHCNO Food-Grade Requirements

For confectionery applications, food-grade verification is essential.

The supplied reference specifications alone do not establish food-grade status.

Recommended Food-Grade Verification Checklist

• Confirm the actual manufacturer.

• Confirm the intended food-use grade.

• Request a current product specification.

• Request a lot-specific COA.

• Review the Safety Data Sheet.

• Verify relevant food safety documentation.

• Confirm applicable food regulations.

• Review trans fatty acid data where required.

• Verify contaminant limits relevant to the product and market.

• Review packaging suitability for food contact.

• Confirm traceability procedures.

• Request certification documents where claimed.

• Conduct application trials.

Certifications

Potential certifications or quality systems should only be represented as available when verified.

No specific HACCP, GMP, ISO, halal, kosher, organic, or other certification has been independently confirmed for the referenced RHCNO.

RHCNO Quality Parameters for Confectionery Plants

Confectionery buyers should evaluate more than the basic product specification.

Parameter	Why It Matters	Status
Iodine Value	Degree of unsaturation	Reference: 1 (Max)
Slip Melting Point	Melting behaviour	Reference: 30–33°C
SFC at 20°C	Solid fraction at 20°C	Reference: 50–58%
SFC at 30°C	Solid fraction at 30°C	Reference: 4–7%
SFC at 40°C	Solid fraction at 40°C	Reference: 0–1%
Free Fatty Acid	Refined oil quality	Requires Clarification
Moisture & Impurities	Handling and quality	Reference: 0.1% (Max)
Colour	Appearance	Reference: 1.5 Red (Max)
Fatty Acid Composition	Formulation and regulatory evaluation	To Be Verified
Trans Fatty Acids	Food regulatory and formulation assessment	To Be Verified
Oxidative Stability	Storage performance	To Be Evaluated
Crystallization Behaviour	Product texture and stability	To Be Evaluated
Food-Grade Status	Suitability for food use	To Be Verified

RHCNO Certificate of Analysis for Confectionery

A lot-specific Certificate of Analysis should be reviewed before technical approval.

Recommended COA Review

Parameter	Reference Specification	Actual Result
Colour in 5¼” Cell	1.5 Red (Max)	To Be Verified
FFA as Lauric	0.1% (Min) – Requires Clarification	To Be Verified
Iodine Value (Wijs)	1 (Max)	To Be Verified
Moisture & Impurities	0.1% (Max)	To Be Verified
Slip Melting Point	30–33°C	To Be Verified
SFC at 20°C	50–58%	To Be Verified
SFC at 30°C	4–7%	To Be Verified
SFC at 40°C	0–1%	To Be Verified
Fatty Acid Composition	Buyer-Defined	To Be Verified
Trans Fatty Acid Content	Applicable Regulatory Limit	To Be Verified
Other Food-Grade Parameters	Buyer-Defined	To Be Verified

COA Verification Checklist

• Manufacturer or laboratory identity

• Product name and grade

• Lot or batch number

• Sampling or testing date

• Analytical methods

• Actual results

• Units of measurement

• Specification limits

• Authorized approval

• Traceability to the shipment lot

A generic technical specification is not a substitute for a lot-specific COA.

RHCNO Storage and Handling for Confectionery

RHCNO has temperature-dependent solid fat characteristics.

Storage and handling requirements should be based on the actual product grade and supplier recommendations.

Important Considerations

• Storage temperature
• Product condition during delivery
• Packaging compatibility
• Melting and transfer procedures
• Heating requirements, if any
• Contamination prevention
• Traceability
• Receiving inspection

No specific storage temperature, heating temperature, or shelf life has been verified.

RHCNO Bulk Packaging and Shipping

Potential packaging arrangements may include:

• Suitable industrial drums
• Compatible bulk containers
• Other supplier-approved packaging formats

For food applications, packaging suitability for food contact must be verified.

Shipping Information to Confirm

• Packaging type
• Net weight
• Gross weight
• Origin port
• Destination port
• Transport conditions
• Handling requirements
• Freight cost
• Insurance requirements
• Estimated transit time

Actual packaging and shipment arrangements must be confirmed.

RHCNO Procurement for Confectionery Manufacturers

Before placing an order, buyers should verify:

• Manufacturer identity

• Food-grade status

• Intended confectionery application

• Technical specification

• Iodine value

• Slip melting point

• SFC at 20°C

• SFC at 30°C

• SFC at 40°C

• FFA specification

• Moisture and impurities

• Colour

• Fatty acid composition

• Trans fatty acid data

• Lot-specific COA

• Safety Data Sheet

• Food safety documentation

• Packaging suitability

• MOQ

• Available quantity

• Price per MT

• Shipment terms

• Destination-country food regulations

• Formulation trial results

Request for Quotation – RHCNO for Confectionery

Subject: RFQ – Refined Hydrogenated Coconut Oil for Confectionery Applications

Dear IEC | Indonesia Export Center Team,

We are evaluating Refined Hydrogenated Coconut Oil for potential use in confectionery manufacturing.

Please advise whether a suitable Indonesian manufacturer can provide food-grade RHCNO meeting our technical and commercial requirements.

BUYER INFORMATION

Company Name: [Company Name] Country: [Country] Business Type: [Confectionery Manufacturer / Specialty Fats Manufacturer / Food Ingredient Importer / Distributor] Contact Person: [Name] Email: [Email] WhatsApp: [Number]

PRODUCT REQUIREMENTS

Product: Refined Hydrogenated Coconut Oil (RHCNO)
Intended Application: [Confectionery Coating / Compound Coating / Filling / Specialty Fat Blend / Other] Required Quantity: [MT] Order Frequency: [Trial / One-Time / Monthly / Other]

REFERENCE SPECIFICATIONS

Parameter	Required Value
Colour in 5¼” Cell	1.5 Red (Max)
FFA as Lauric	Please Confirm Correct Limit and Direction
Iodine Value (Wijs)	1 (Max)
Moisture & Impurities	0.1% (Max)
Slip Melting Point	30–33°C
SFC at 20°C	50–58%
SFC at 30°C	4–7%
SFC at 40°C	0–1%
Food-Grade Status	Verification Required
Fatty Acid Composition	Request Analysis
Trans Fatty Acid Content	Request Analysis
Additional Requirements	[Specify]

DOCUMENTATION REQUESTED

Please provide, where available:

1. Manufacturer legal name and facility location
2. Current technical specification
3. Lot-specific COA
4. Safety Data Sheet
5. Confirmation of food-grade status
6. Iodine value result
7. Slip melting point result
8. Solid fat content profile
9. Fatty acid composition
10. Trans fatty acid data
11. Food safety documentation
12. Packaging specifications
13. Storage and handling recommendations
14. Relevant certification documents, if claimed
15. Sample availability

COMMERCIAL REQUIREMENTS

Preferred Packaging: [Specify] Required Quantity: [MT] Destination Country: [Country] Destination Port: [Port] Requested Incoterm: [FCA / FOB / CFR / CIF / CIP / Other] Target Shipment Period: [Month / Year]

Please advise:

• Minimum order quantity
• Available quantity
• Price per MT
• Currency
• Packaging options
• Indonesian origin port
• Production lead time
• Estimated shipment lead time
• Payment terms
• Quotation validity
• Recurring supply capability

We will review food-grade suitability, formulation performance, and destination-country regulatory requirements before commercial approval.

Thank you. We look forward to your response.

Kind regards,

[Your Name] [Company Name] [Country]

SEND YOUR RHCNO CONFECTIONERY ENQUIRY VIA WHATSAPP

https://wa.me/628133302277

Frequently Asked Questions – RHCNO for Confectionery

1. What is RHCNO?

RHCNO stands for Refined Hydrogenated Coconut Oil, a coconut-derived fat processed through refining and hydrogenation.

2. Can RHCNO be used in confectionery?

Potentially, depending on the verified food-grade status, product characteristics, formulation, and applicable regulations.

3. Why is solid fat content important for confectionery?

SFC influences melting behaviour, firmness, texture, and processing characteristics.

4. What is the supplied RHCNO SFC at 20°C?

50–58%.

5. What is the supplied RHCNO SFC at 30°C?

4–7%.

6. What is the supplied RHCNO SFC at 40°C?

0–1%.

7. What is the supplied slip melting point?

30–33°C.

8. What is the supplied iodine value?

1 maximum, using the Wijs method.

9. Is RHCNO automatically food grade?

No. Food-grade status must be verified with the manufacturer.

10. Is RHCNO the same as cocoa butter?

No. They are different fat materials with different compositional and crystallization characteristics.

11. Can RHCNO replace cocoa butter?

Not automatically. Compatibility, formulation performance, and regulatory requirements must be evaluated.

12. Does a low iodine value guarantee low trans fat content?

No. Relevant fatty acid composition and trans fat data should be reviewed.

13. Can buyers request a lot-specific COA?

Yes. Actual availability must be confirmed.

14. What is the minimum order quantity?

No fixed MOQ has been verified.

15. Does IEC have verified food-grade RHCNO stock for confectionery?

No specific food-grade RHCNO stock or current supply availability has been independently verified for this page.

Request RHCNO Specifications for Confectionery Manufacturing

Selecting RHCNO for confectionery requires careful evaluation of solid fat content, melting behaviour, hydrogenation characteristics, formulation compatibility, food-grade documentation, and applicable regulations.

For confectionery plants and specialty fats manufacturers, the most important considerations include verified SFC results, slip melting point, fatty acid composition, regulatory suitability, and consistent quality.

IEC | Indonesia Export Center welcomes international enquiries for potential Indonesian Refined Hydrogenated Coconut Oil sourcing and export quotations.

IEC | INDONESIA EXPORT CENTER

CONNECTING INDONESIAN PRODUCTS TO THE WORLD

Product: Refined Hydrogenated Coconut Oil (RHCNO)

Product Category: Coconut-Derived Specialty Fat

Proposed Sourcing Country: Indonesia

Target Market: Global

Target Buyers: Confectionery Manufacturers, Specialty Fats Manufacturers, Food Ingredient Importers, and Procurement Teams

Reference Colour: 1.5 Red (Max), 5¼” Cell

Reference FFA as Lauric: 0.1% (Min) – Requires Verification

Reference Iodine Value: 1 (Max)

Reference Moisture & Impurities: 0.1% (Max)

Reference Slip Melting Point: 30–33°C

Reference SFC at 20°C: 50–58%

Reference SFC at 30°C: 4–7%

Reference SFC at 40°C: 0–1%

Food-Grade Status: To Be Verified

Fatty Acid Composition: To Be Verified

Trans Fatty Acid Content: To Be Verified

Manufacturer: To Be Verified

Lot-Specific COA: To Be Requested and Verified

Safety Data Sheet: To Be Requested and Verified

Certifications: To Be Verified

MOQ: To Be Confirmed

Available Quantity: To Be Confirmed

Packaging: To Be Confirmed

Price per MT: Request Quotation

Shipment Lead Time: To Be Confirmed

Request RHCNO Technical Specifications and Bulk Quotation

Website: https://indonesiaexportcenter.com/

WhatsApp: +62 813-3302-277

REQUEST RHCNO FOR CONFECTIONERY QUOTATION

Contact us for specifications, quotations, and export inquiries.

Technical and Commercial Disclaimer: This page provides general technical and sourcing information about potential Refined Hydrogenated Coconut Oil use in confectionery manufacturing. The numerical values shown are supplied reference specifications, not actual lot-specific COA results. The FFA value is reproduced as provided and requires manufacturer verification because its minimum-limit direction is unusual for refined oil. No specific manufacturer, food-grade approval, certification, COA, SDS, stock, MOQ, packaging configuration, price, production capacity, or shipment lead time has been independently verified. Confectionery suitability, cocoa butter compatibility, fatty acid composition, trans fatty acid content, food safety requirements, and destination-country regulations must be assessed for the actual product and formulation. IEC facilitates sourcing and export enquiries; the actual manufacturer, contractual seller, and exporter of record must be confirmed for each order.