Refined Oils
RBD Palm Oil, Palm Olein, Palm Stearin, Palm Kernel Oil, Soybean Oil, Sunflower Oil.
CBS, stearins and bakery fats selected by melting profile, plasticity and finished-product performance.
Practical support for grade review, samples, food-grade documents and shipment planning.
Product Families
What We Supply
Four product families for food manufacturers - each leading directly to grades, specifications, documents, samples, and quotation support.
Specialty Fats
CBS, CBE, CBR, Filling Fats, Coating Fats, Non-Dairy Creamer Fats.
Bakery & Frying Fats
Shortenings, Margarine Fats, Bakery Fats, Frying Fats, Interesterified Blends.
Fractions & Blends
Palm Mid Fractions, Super Olein, Hard Stearin, Custom Blends to your melting profile.
Refined Oils and Fats for Bakery, Frying and Confectionery
At Bio Green Oils and Fats, an oil or fat is chosen for how it behaves in the mixer, fryer or enrober. We help bakeries, confectioners, fryers and food manufacturers specify palm olein, soft oils, shortenings and specialty fats by slip melting point, SFC profile, iodine value and FFA.
Choosing a Fat by Slip Point and SFC Curve
Tell us whether the fat must laminate, cream, fry, coat or fill. We shortlist palm fractions, soft oils, shortenings or CBS by slip melting point, SFC from 10 to 40 °C, iodine value, cloud point and frying stability.
Food-Grade COAs and Compliance Documents per Lot
QA teams can check each COA against agreed FFA, peroxide value, Lovibond colour, moisture and impurities limits, with specification sheets, SDS, food-contact packaging declarations and MCPD and glycidyl ester results where tested.
Bulk RBD Cooking Oils for Frying, Bakery Fats in Cartons
Sunflower and rapeseed oils and palm olein can move in flexitank or ISO tank, with heated discharge agreed for palm oil and stearin, while shortenings and CBS travel in drums or cartons. We compare refinery options, MOQ, lead time and loading windows per grade.
Test Bakes, Fry Trials and Shipping
Samples can be arranged for test bakes, fry-life checks or enrobing trials on your pilot line. Approved grades then scale to trial lots and full loads, with Incoterms and shipping documents agreed for your plant.
Bulk Edible Oils and Specialty Fats: Specified, Trialled, Shipped
Whether you laminate pastry, enrobe bars or run a continuous fryer, the stages below pin down melt and frying-stability targets, QA papers, a line trial and how the oil or fat will travel.
Tell Us What the Fat Must Do
Your current fat, whether it bakes, fries or coats, and monthly tonnes.
Oils and Fats Narrowed by Melt Curve
Compared on slip melting point, SFC, iodine value and FFA.
Refinery COA Reviewed by Your QA
PV and FFA on the COA, plus spec sheet, SDS and crop origin.
Pilot Bake or Fry Trial
Samples judged on pastry lift, oil uptake or coating snap.
Liquid Oils and Boxed Fats Shipped
Palm olein by flexitank or ISO tank, fats in drums or cartons, heated where needed.
Refinery Records for Edible Oils and Fats
For procurement, product-development and QA teams in bakery, confectionery and frying. Availability varies by oil, fraction, refinery and the source's certification status.
Get Lot COAs and SFC CurvesCOA per Lot
Peroxide value, colour, moisture, FFA
SDS / MSDS
Storage temperature and oil spill cleanup
TDS and SFC Profile
Solid fat 10–40 °C, cloud point
Spec Sheet per Oil and Fraction
IV, slip point and Lovibond limits
Origin & Refiner Declaration
Crop origin and refining route
RSPO, Halal and Kosher Certificates
Where applicable; RSPO covers palm-based grades only
Where Our Oils and Fats Are Used
Refined oils and specialty fats for bakery, confectionery, frying, dairy alternatives and food manufacturing worldwide.
Food Manufacturing
Bio Green Oils and Fats supplies refined oils, fractions and fat blends to food manufacturers producing sauces, spreads, ready meals…
Bakery & Confectionery
Bakery and confectionery production depends on how a fat behaves rather than on its name alone.
Frying & Foodservice
Continuous and batch frying operations need oils and fats with predictable oxidative stability, smoke point and fry life.
Specialty Fats & CBS
Cocoa butter substitutes, filling fats, coating fats and non-dairy creamer fats are formulation decisions built around melting behaviour…
Infant & Clinical Nutrition
Infant formula, medical and clinical nutrition products use fat blends built to tightly controlled compositional and contaminant…
Personal Care & Cosmetics
Personal-care and cosmetic formulators use refined vegetable oils, castor derivatives, glycerine and hydrogenated fats as emollients…
Featured Oils & Fats
Food-grade oils and fats for every processing line
RBD Palm Oil
RBD palm oil is refined, bleached and deodorised oil from the fruit pulp of Elaeis guineensis. Its near-equal split of saturated and unsaturated fatty acids makes it semi-solid at room temperature without hydrogenation, so it needs no trans fat.
Cooking & frying oilsMargarine & shortening
Refined Sunflower Oil
Refined sunflower oil is pressed from the seed of Helianthus annuus. It is supplied in two distinct commercial types, standard linoleic and high oleic, which look identical but behave very differently under heat.
Cooking & fryingBaking & confectionery
RBD Coconut Oil
RBD coconut oil is refined, bleached and deodorised oil from the kernel of Cocos nucifera. Around half its fatty acids are lauric acid, giving a sharp melt near 24 degrees Celsius, a neutral flavour and exceptional resistance to oxidation.
Cooking & fryingBaking & confectionery
Refined Soybean Oil
Refined soybean oil is extracted from the seed of Glycine max and is the second most produced vegetable oil in the world. Roughly half its fatty acids are linoleic acid, giving a light, neutral oil that is inexpensive but oxidises readily.
Cooking & fryingSalad dressings & sauces
Refined Rapeseed Oil
Refined rapeseed oil is pressed from the seed of Brassica napus and refined to a light, neutral oil. Modern low erucic acid varieties, sold as canola outside Europe, combine a high oleic content with the lowest saturated fat of the major seed oils.
Cooking & fryingSalad dressings & marinades
RBD Palm Olein
RBD palm olein is the liquid fraction of palm oil, separated by controlled crystallisation and filtration. It stays clear at ambient temperature and is the most widely used commercial frying oil because of its resistance to oxidation.
Deep frying & cooking oilMargarine & spreads
RBD Palm Kernel Oil
RBD palm kernel oil is refined oil from the kernel of the oil palm fruit, Elaeis guineensis, and is distinct from palm oil, which comes from the surrounding pulp. Its lauric content gives a sharp melt close to body temperature.
Confectionery fats & coatingsNon-dairy creamers & filled milk
RBD Palm Stearin
RBD palm stearin is the hard fraction separated from palm oil during fractionation. Rich in palmitic acid and with an iodine value typically below 48, it supplies solid structure to shortenings, margarines and soap without hydrogenation.
Margarine & shorteningSoap manufacturing
High-Melting Palm Shortening
High-melting palm shortening is a formulated bakery fat built from palm stearin and palm oil fractions. Its high solid fat content at elevated temperature gives laminated pastry and biscuits the structure and heat tolerance they need on the line.
Baking & pastryConfectionery fillings
Cocoa Butter Substitute (CBS)
Cocoa butter substitute is a lauric hard fat, made from hydrogenated palm kernel stearin, that mimics the melt of cocoa butter without requiring tempering. It is the standard fat for compound coatings, but it is not compatible with real cocoa butter.
Chocolate & confectionery coatingsCompound chocolate manufacturing
Why Food Makers Source Oils and Fats from Bio Green Oils and Fats
Grades picked for melt behaviour and fry stability, with lot papers your QA can check.
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Oil & Fat Families
Refined oils, fractions, specialty and bakery fats
SFC
Melt Profile Matching
Slip point and SFC curve per grade
COA
Confirmed per Offer
FFA, peroxide value, colour and moisture
Heated
Bulk Tank Loading
Temperature agreed before palm grades load
Send Us Your Oil or Fat Specification
Say what the fat must do, how much you use and where it goes; we shortlist grades and quote.