What Is RBDFHPKO (Fully Hydrogenated Palm Kernel Oil)? Specifications, Process, and Uses
- RBDFHPKO (refined, bleached, deodorized fully hydrogenated palm kernel oil) is palm kernel oil that has been fully hydrogenated so that its iodine value is below 3 and it is almost completely saturated.[1]
- The product is a white solid at room temperature with a narrow melting range of 35–43 °C and minimum solid fat content of 96% at 20 °C.[2]
- Its specifications list maximum FFA of 0.1% (as lauric acid), maximum moisture of 0.1%, and melting point of 33.5–42 °C depending on grade.[2]
- Full hydrogenation is carried out at 180–220 °C for 2–4 hours with a higher catalyst load.[1]
- It is used as a cocoa butter substitute (CBS), compound coating for biscuits and ice cream, and as a cosmetic raw material.[1][2]
RBDFHPKO is a hard fat from fully hydrogenated palm kernel oil. Its solid form, sharp melt, and negligible trans fat make it a key raw material for confectionery fats and cocoa butter replacement.
Table of contents
What Is RBDFHPKO?
RBDFHPKO, or refined, bleached, deodorized fully hydrogenated palm kernel oil, is palm kernel oil that has been fully hydrogenated. This process converts almost all double bonds in fatty acids to single bonds, so the iodine value falls below 3 and saturation is nearly complete.[1]
The product is a white solid at room temperature and is bland and odorless. Because it contains almost no double bonds, RBDFHPKO is highly resistant to oxidation and has a long shelf life.[2]
Its sharp melting profile and high melting point make RBDFHPKO widely used as a cocoa butter substitute (CBS) and as structural fat in confectionery products.[1][2]
Product Specifications
RBDFHPKO quality is defined by free fatty acid content, moisture, iodine value, melting point, peroxide value, and solid fat content. Specifications vary with target melting point, from 33.5 °C to 42 °C. Buyers should also ensure iodine value and fat melting profile meet application needs.[2][3]
| Parameter | Grade 34–36 °C | Grade 36–38 °C | Grade 38–42 °C |
|---|---|---|---|
| Free fatty acids (% lauric acid) | Max. 0.1 | Max. 0.1 | Max. 0.1 |
| Moisture (%) | Max. 0.1 | Max. 0.1 | Max. 0.1 |
| Iodine value (Wijs, g I2/100 g) | Max. 1.0 | 4–8 | Max. 2.0 |
| Melting point (°C) | 33.5–35.5 | 36–38 | 38–42 |
| Color (5.25 in. Lovibond cell) | Max. 1.0 red / 10 yellow | Max. 1.0 red / 10 yellow | Max. 1.0 red / 10 yellow |
| Peroxide value (meq/kg) | Max. 1.0 | Max. 1.0 | Max. 1.0 |
| Odor and taste | Bland | Bland | Bland |
| Temperature (°C) | SFC (%) |
|---|---|
| 20 | Min. 96 |
| 25 | Min. 95 |
| 30 | Min. 88 |
| 35 | Min. 48 |
| 40 | Min. 2 |
Hydrogenation Process
Hydrogenation adds hydrogen to fatty acid double bonds using a nickel catalyst. Full hydrogenation is run at 180–220 °C for 2–4 hours with a higher catalyst load to reach an iodine value below 3. Hydrogenation raises palm kernel oil melting point and makes it solid at room temperature.[1][4]
Fully hydrogenated product is hard and brittle with a narrow melting range of 35–43 °C. These properties suit cocoa butter replacement in tropical climates.[1]
Because full hydrogenation removes almost all double bonds, trans fat levels in the finished product are very low. The product is also oxidation-stable and does not turn rancid easily.[1][2]
Uses
RBDFHPKO is used as a cocoa butter substitute (CBS) in chocolate and confectionery. The fat provides the desired snap, gloss, and texture in compound coatings. Blends of hydrogenated palm kernel oil and palm kernel stearin are also used to mimic cocoa butter texture and snap.[1][2][5]
In food, it is used for compound coating on biscuits, ice cream bars, and enrobed candies, and as a component of margarine and shortening that withstands high temperatures.[2]
Outside food, RBDFHPKO is used in skin care as a moisture-locking emollient and as a stabilizer that prevents separation of oil and water phases.[2]
Summary
RBDFHPKO is fully hydrogenated palm kernel oil with iodine value below 3 and melting point 33.5–42 °C. It is a stable white solid, low in trans fat, and is used as cocoa butter substitute, food compound coating, and cosmetic raw material.
References
- Eureka/Patsnap. Hydrogenated Vegetable Oil From Palm Kernel Oil: Production, Properties, and Industrial Applications. https://eureka.patsnap.com/materials/hydrogenated-palm-kernel-oil
- Ariyan Corp. Standard Specification of Hydrogenated Palm Kernel Oil (HPKO) — Cocoa Butter Substitute (CBS). https://www.ariyancorp.com/wp-content/uploads/2025/03/Standard-Specification-Of-Hydrogenated-Palm-Kernel-Oil-HPKO-Cocoa-Butter-Substitute-CBS.pdf
- Alibaba. How To Choose Fully Hydrogenated Palm Kernel Oil — a buyer’s guide. https://www.alibaba.com/product-insights/how-to-choose-fully-hydrogenated-palm-kernel-oil-a-buyer-s-guide.html
- Malaysian Palm Oil Board (MPOB). Properties and Utilization of Palm Kernel Oil. https://palmoilis.mpob.gov.my/publications/POD/pod35-pantzaris.pdf
- Malaysian Palm Oil Board (MPOB). Usage of Palm Oil, Palm Kernel Oil and Their Fractions as Confectionery Fats. https://jopr.mpob.gov.my/wp-content/uploads/2017/09/joprv29sept17-norazura.pdf