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.
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.
Fully Hydrogenated Palm Stearin
Fully hydrogenated palm stearin is a vegetable hardstock taken to an iodine value of 0.5 maximum, melting at 57C. It is used to raise the solid fat content of a blend without contributing trans fatty acids.
Fully Hydrogenated Soybean Oil
Soybean oil hydrogenated to near-zero iodine value: a hard, white, almost entirely stearic and palmitic fat with no trans acids and very long oxidative life. Used in sandwich biscuit creams, cream powders and candle blends.
Hydrogenated Coconut Oil
Coconut oil hardened by hydrogenation: a white lauric fat with a very sharp melting curve, fast crystallisation and a clean cool mouthfeel. The standard coating and ice cream fat where a brittle snap is wanted.
Hydrogenated Palm Kernel Oil (HPKO)
The lauric hardstock behind most cocoa butter substitutes. Hydrogenating palm kernel oil lifts its melting point to around 33-39 °C and gives the sharp, brittle set that a compound coating needs.
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.
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Contact our team to discuss your specific requirements for the Specialty Fats & CBS industry.