Food Manufacturing
Bio Green Oils and Fats supplies refined oils, fractions and fat blends to food manufacturers producing sauces, spreads, ready meals, snacks, dairy alternatives and processed foods. Requirements are reviewed against the functional role of the fat in the finished product, together with free fatty acid, peroxide value, colour and stability expectations.\n\nAvailable certificates of analysis, allergen and origin statements and food-contact packaging declarations are confirmed for the offered grade and source. The team coordinates samples, bulk or packed formats, loading and delivery planning for production programmes.
Products for Food Manufacturing
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 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 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.
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.
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.
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.
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.
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.
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