Our Oils & Fats
Browse our range of refined oils, fractions and specialty fats
Specification-led sourcing
Need an oil or fat matched to a process?
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Showing 5 products
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 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.
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.