Coconut Fat Powder

Liquid coconut fat has one clear drawback: it must be melted before use. This ties up production capacity, requires controlled temperatures, and makes it impossible to work cleanly in a dry process. Coconut Fat Powder HMW 80 (Item No.: 42297) solves this problem directly: The coconut fat is microencapsulated in a fine coating of glucose syrup and emulsifier. It flows like a dry powder, does not stick, does not oxidize, and can be incorporated directly into dry mixtures.

The cream-colored fat powder contains approximately 80% coconut fat derived from non-hydrogenated coconut oil and adds the characteristic, mild coconut flavor to the recipe. Spray drying converts the liquid raw fat into a stable powder form: The fat is enclosed in a carrier shell that prevents it from leaking, oxidizing, or clumping during storage and processing. The result is a storage-stable, free-flowing powder with excellent workability.

In the finished product, the coconut fat powder delivers its key benefits: it enhances creaminess and mouthfeel to a degree that plant-based fats with lower levels of saturated fat cannot achieve. The high content of saturated fatty acids ensures that the fat creates a full-bodied, rounded texture as it melts on the tongue. The product contains sodium caseinate as an emulsifier and is vegetarian and gluten-free.

Request a sample and a customized quote today. We will be happy to provide you with the complete specifications, including all analytical values.

Whenever liquid coconut oil is removed during the drying process, coconut oil powder opens up new possibilities. From coffee creamer to sports nutrition, it truly shines whenever the characteristic flavor of coconut oil is desired but a liquid fat phase is not an option.

• Coffee creamer and instant beverages: Coffee creamer relies on dispersing evenly in hot liquids and creating a creamy, cloudy texture. HMW 80 coconut fat powder meets both requirements: It disperses quickly and completely without clumping, and gives the beverage a velvety mouthfeel. For manufacturers, this means no separate fat phase in the process and no fat deposits on the dosing system.
• Baking mixes and cake mixes: In baking mixes, the high fat content ensures a tender crumb and a moist mouthfeel in the finished baked goods. It is crucial that the encapsulated fat does not leak out during storage of the mix. It leaves no grease stains on the packaging and does not make the mix sticky, even though the fat content is very high.
• Desserts, ice cream, and creamy fillings: The mild coconut aroma and the texturizing properties of coconut fat are particularly effective in creamy applications. In dessert powders, ice cream bases, or filling mixtures, the fat powder ensures a smooth, melt-in-the-mouth texture. It can be integrated directly into the dry mixture without the need to add a separate fat phase.
• Soup and Sauce Powders: Many savory recipes benefit from a fat content that adds body and a rich mouthfeel. HMW 80 coconut fat powder can be easily incorporated into dry spice blends and sauce bases, and when dissolved, it imparts a velvety texture on the palate. The mild coconut flavor is subtle enough not to overpower savory recipes.
• Sports nutrition and functional foods: In this category, coconut fat is in demand as a fat source with a distinctive fatty acid profile. The fat powder, with an approximate fat content of 80%, allows for precise dosing of the coconut fat content directly into the dry mix, without melting and without separate processing steps. It remains stable and free-flowing until the filling stage.

Have we piqued your interest? Then feel free to give us a call (+49 (0) 4763–94584-10) or use our contact form.