Our Oils & Fats
Browse our range of refined oils, fractions and specialty fats
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Showing 20 products
Avocado Oil
Avocado oil is pressed from the flesh of the avocado fruit, Persea americana, rather than the seed. It is high in monounsaturated oleic acid, and the refined grade has an unusually high smoke point near 250 degrees Celsius.
Shea Butter
Shea butter is the fat of the nut of Vitellaria paradoxa, the African shea tree. Its unusually large unsaponifiable fraction, up to about 11 percent, is what gives it the emollient character valued in cosmetics and its use in cocoa butter equivalents.
Cocoa Butter
Cocoa butter is the natural fat of the cocoa bean, Theobroma cacao. Its unusually uniform triglyceride structure gives it a sharp melt just below body temperature, which is what makes chocolate snap when broken and melt cleanly on the tongue.
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.
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.
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.
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.
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.
Refined Olive Oil
Refined olive oil is produced from the fruit of Olea europaea, neutralised and deodorised to remove the defects that make lampante grade unfit for consumption. It gives a mild flavour, pale colour and higher frying stability than virgin grades.
RBD Palm Kernel Olein
RBD palm kernel olein is the liquid fraction separated from palm kernel oil by controlled cooling and filtration. It keeps the lauric character of the parent oil in a form that stays fluid, with a cloud point of 8 to 12 degrees Celsius.
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.
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.
Refined Castor Oil
Refined castor oil is pressed from the seed of Ricinus communis and is the only commercial vegetable oil built mainly on a hydroxylated fatty acid. Ricinoleic acid at 85 to 90 percent gives it high viscosity, polarity and alcohol solubility.
Hydrogenated Palm Wax
Hydrogenated palm wax is fully hydrogenated palm oil supplied in graded melting bands from 42 to 54 degrees Celsius. Saturating the fatty acid chains converts a soft, plastic fat into a firm, opaque vegetable wax with a clean burn and good release.
RBD Palm Kernel Stearin
RBD palm kernel stearin is the hard fraction separated from palm kernel oil by fractionation. Lauric acid at 46 to 52 percent and an iodine value of 5 to 9 give it a firm body and a very sharp melt at 30 to 34 degrees Celsius.
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.
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.
Hydrogenated Castor Oil
Hydrogenated castor oil, also called castor wax, is castor oil with its double bonds saturated. The result is a hard, brittle, odourless wax melting near 86 degrees Celsius that keeps the hydroxyl groups responsible for its thickening behaviour.
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.
Low-Melting Palm Shortening
Low-melting palm shortening is a soft plastic bakery fat with a melting point around 40 to 44 degrees Celsius. It creams readily, holds air during mixing and melts cleanly in the mouth, which suits cakes, cookies, fillings and spreads.