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?
Share the application, target melting profile, pack size and destination. Our team can help narrow the available grades before you request a sample or quotation.
Showing 21–25 of 25 products
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.