Specialty Fats & CBS
Cocoa butter substitutes, filling fats, coating fats and non-dairy creamer fats are formulation decisions built around melting behaviour, snap, gloss, bloom resistance and mouthfeel. Bio Green Oils and Fats supports these requirements with lauric and non-lauric options, fractions and tailored blends.\n\nSolid fat content curve, slip melting point and compatibility with the intended recipe are reviewed together, and sample support is coordinated where a trial is needed before a supply commitment.
Products for Specialty Fats & CBS
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.
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 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.
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