Lauric Fats

At room temperature coconut fat is a relatively hard fat, one that may be fractionated and/or hydrogenated to provide specific desired melting points. RBD (refined, bleached, deodorized) coconut fat that is not hydrogenated has a melting point of 25°C (76°F), is widely available, and is well suited to the formula applications in this book. Deodorized coconut fat should be used to avoid contributing undesired coconut flavor to confections. In certain applications, such as taffy and nougat, coconut fat may be a lower-cost alternative to cocoa butter and can contribute to the shorter, less chewy texture desired in these confections. When deciding whether to use lauric fat, the confectioner must take into account flavor, texture, and reactions with other ingredients like cocoa butter.