In today’s fast-paced confectionery industry, selecting the right fat plays a pivotal role in the success of chocolate and candy formulations. Whether you’re creating melt in the mouth coatings, stable fillings, or premium compound chocolate, lauric confectionery fat provides the functionality, consistency, and performance manufacturers demand.
As a leading lauric confectionery fat supplier, MT ROYAL delivers tailor made fat solutions trusted by food manufacturers around the globe. Our lauric fats are carefully refined, nonGMO, and optimized to replace cocoa butter or enhance its functionality in a variety of applications from chocolate compound coatings to filled bars, spreads, and icing systems.
This comprehensive guide explores everything you need to know about lauric confectionery fats, including their chemical properties, processing advantages, typical applications, and why sourcing from MT ROYAL ensures superior quality, sustainability, and value.
Why Choose Lauric Fat Over Cocoa Butter?
| Feature | Cocoa Butter | Lauric Confectionery Fat |
| Cost | Expensive & volatile | Affordable & stable pricing |
| Melting Point | ~34–38°C | ~28–36°C |
| Tempering Requirement | Required | Optional (in CBR types) |
| Oxidative Stability | Moderate | Excellent |
| Processing Speed | Slower | Faster – shorter cooling time |
| Snap & Gloss | Good | Comparable or better |
| Suitable for | Premium chocolate | Compound coatings, fillings |
MT ROYAL’s Lauric Confectionery Fat Product Overview
As a trusted lauric confectionery fat supplier, MT ROYAL offers a full range of palm kernel based and coconut based lauric fats. Our product lines include:
- CBR (Cocoa Butter Replacers) For chocolate compounds and non-tempered applications
- CBS (Cocoa Butter Substitutes) Designed for sharp melting and snap
- Custom Blends For tailored mouthfeel, viscosity, or shelf life
Product Highlights:
- Non GMO and refined/deodorized
- Low free fatty acid (FFA) and peroxide levels
- Suitable for industrial-scale enrobing, molding, and extrusion
- Available in various packaging formats for efficiency and hygiene
Technical Specifications
| Parameter | Value/Range |
| Source | Palm Kernel Oil / Coconut Oil |
| Fat Content | ≥ 99.5% |
| Melting Point | 28°C – 36°C |
| Iodine Value | 4 – 12 (depending on blend) |
| Free Fatty Acids (FFA) | ≤ 0.1% |
| Peroxide Value | ≤ 1.0 meq/kg |
| Solid Fat Content (SFC) | 70% at 20°C, 20–30% at 30°C |
| Trans Fats | 0% (fully refined, non-hydrogenated) |
| Shelf Life | 12–18 months (ambient storage) |
| Packaging | 20–25kg cartons / 190kg drums |
Applications of Lauric Confectionery Fat
Lauric fats are widely used in both traditional and innovative confectionery applications:
Chocolate Compound Coatings
Lauric fats are ideal for:
- Coating bars, wafers, biscuits, and nuts
- Enrobing centers and molded chocolates
They offer excellent snap and gloss without the need for tempering, cutting production time and simplifying logistics.
Cream and Ganache Fillings
Due to their rapid crystallization and stability, lauric fats are used in:
- Layered bars
- Sandwich cookies
- Soft-centered confections
They improve shelf life and help maintain smooth texture during storage.
Spreads and Nut Butters
Lauric fats improve viscosity and mouthfeel in:
- Chocolate-hazelnut spreads
- Dairy-free butter substitutes
- Filling creams
They also help prevent oil separation.
Icing and Frosting
In bakery toppings and icings, lauric fats enhance:
- Gloss and structure
- Spreadability
- Heat resistance
- Vegan and Dairy Free Chocolate
Thanks to their neutral taste and functional profile, lauric fats are increasingly used in:
- Plant-based confectionery
- Keto and sugar-free chocolate
- Allergen-free and clean-label options
Advantages of MT ROYAL’s Lauric Confectionery Fat
Non-Tempering Convenience
Most lauric fats (especially CBS/CBR types) do not require tempering, eliminating costly steps in production.
High Melting Stability
Stable across wide temperature ranges, they are perfect for export-ready and hot-climate products.
Quick Crystallization
Faster cooling times during molding and enrobing speed up production cycles.
Neutral Taste Profile
No overpowering flavor ideal for pairing with chocolate, vanilla, nuts, or fruit.
Extended Shelf Life
Excellent oxidative stability ensures long-lasting freshness and appearance.
Customization Options Available
At MT ROYAL, we provide tailored solutions based on your formulation and processing equipment:
- Specific melting points or SFC curves
- Blends with emulsifiers or antioxidants
- Organic or RSPO-segregated variants
- Kosher or Halal-certified options
- Private-label packaging and custom branding
Need a special blend for a new chocolate bar line? We’ll help you design it.
Sustainability Commitment
We are committed to sustainable sourcing and traceability:
- RSPO-certified palm kernel oil options
- Recyclable packaging formats
- Support for ethical labor and fair trade practices
- Full traceability and chain of custody documentation
Conclusion
With its costefficiency, fast processing characteristics, and versatility in a wide range of confectionery applications, lauric confectionery fat is a game-changer for modern chocolate and candy manufacturers.
As your global lauric confectionery fat supplier, MT ROYAL offers not just ingredients but end to end support, consistent quality, and a commitment to your success.
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