Food & Beverage
Bio Green Wax is a trusted supplier of fully refined edible oils, fats, and specialty ingredients for the food and beverage manufacturing industry. Our products are sourced from certified refineries and meet the highest international food safety standards, ensuring consistent quality for your production needs.
Our food-grade portfolio includes Palm Oil, Palm Olein, Palm Stearin, Palm Kernel Oil, Palm Kernel Olein, Palm Kernel Stearin, Soya Bean Oil, Sunflower Oil, Rapeseed Oil, Coconut Oil, Olive Oil, and Cocoa Butter Substitute (CBS). We also supply Palm Shortenings in both low and high melting points, Palm Stearic Acid, Glycerine, and PFAD for downstream food processing applications.
These products serve diverse applications across baking, confectionery, frying, margarine and spreads production, non-dairy creamers, ice cream manufacturing, chocolate coatings, and general food processing. Our Palm Shortenings are specifically formulated for bakery applications where consistent texture, creaming properties, and extended shelf life are essential. Cocoa Butter Substitute provides cost-effective solutions for compound chocolate and confectionery coatings.
All our edible oils and fats are supplied with full traceability, certificates of analysis, and compliance documentation including HACCP, ISO 22000, and Halal/Kosher certifications where applicable. We work with RSPO-certified supply chains to support sustainable sourcing requirements.
Bio Green Wax offers flexible packaging from bulk tanker loads to IBCs and drums, with competitive pricing and reliable global logistics. Our technical team can assist with product selection, blending recommendations, and specification matching to ensure our ingredients perform optimally in your specific food manufacturing processes.
Products for Food & Beverage
Palm Oil
Palm Oil, derived from the fruit of the oil palm (Elaeis guineensis), is one of the world's most widely used edible oils. Rich in tocotrienols, carotenoids, and balanced fats, it is essential in cooking, packaged foods, cosmetics, soaps, pharmaceuticals, and biofuels.
Palm Olein
Palm olein is the liquid fraction of palm oil, separated by controlled crystallisation and specified by cloud point. Its low polyunsaturate content is why it resists breakdown under prolonged heat better than any other commodity liquid oil.
Palm Stearin
Palm stearin is the hard fraction of palm oil, rich in palmitic acid with an iodine value typically below 48. In candle and soap manufacture it is the cheapest bulk source of the saturated C16 chains that give hardness and opacity.
Palm Kernel Oil
Palm kernel oil is pressed from the seed of the oil palm fruit, not the pulp. In soap manufacture its lauric content is what produces instant, copious lather, and it is the base from which cocoa butter substitutes are made.
Palm Kernel Olein
Palm kernel olein is the liquid fraction left when palm kernel stearin is crystallised out. With a cloud point of 8 to 12 degrees Celsius it stays pourable at ambient temperature, which makes it the lauric choice for liquid soaps and lotions.
Palm Kernel Stearin
Palm kernel stearin is the hard fraction of palm kernel oil, with lauric acid at 46 to 52 percent and an iodine value of only 5 to 9. It melts at 30 to 34 degrees Celsius and is the base for cocoa butter substitutes and hard lauric soap.
Soya Bean Oil
Soybean Oil, derived from soybean seeds (Glycine max), is one of the most widely consumed vegetable oils worldwide. Rich in polyunsaturated fatty acids, omega-3s, and vitamin E, it is a staple in cooking, processed foods, margarine, biodiesel, inks, and lubricants.
Sunflower Oil
Sunflower Oil, derived from sunflower seeds (Helianthus annuus), is a pure, versatile vegetable oil rich in heart-friendly linoleic and oleic acids plus antioxidant vitamin E. Trusted worldwide for frying, baking, cosmetics, pharmaceuticals, and biodiesel applications.
Rapeseed Oil
Rapeseed Oil, derived from rapeseed seeds (Scientific name: Brassica napus), is a light, neutral vegetable oil extracted by pressing and refining. Modern “canola” varieties were developed to reduce erucic acid and glucosinolates, making it safe and nutritious.
Coconut Oil
Coconut Oil, derived from mature coconut kernels (Cocos nucifera), is a natural, versatile oil rich in medium-chain triglycerides (MCTs), lauric acid, and antioxidants. Widely used for cooking, cosmetics, hair care, pharmaceuticals, and industrial applications like soap making.
Olive Oil
Olive oil (CAS 8001-25-0, INCI Olea Europaea Fruit Oil) is pressed from the fruit of Olea europaea. In soap and cosmetic manufacture its high oleic content gives a mild, conditioning bar and a rich, slow-spreading emollient film.
Cocoa Butter Substitute (CBS)
Cocoa butter substitute is a lauric hard fat made by fractionating and hydrogenating palm kernel oil. It mimics the sharp body-temperature melt of cocoa butter without requiring tempering, but cannot be blended with real cocoa butter.
Palm Shortenings(Low melting point)
Low melting point palm shortening is supplied at 40 to 42 or 42 to 44 degrees Celsius. The softer solid fat profile is what lets it cream with sugar and hold air, which is what sets the crumb structure of a cake.
Palm Shortenings(high melting point)
High melting point palm shortening is a texturised blend of palm stearin and palm oil fractions. Its high solid fat content at elevated temperature is what lets laminated pastry and biscuits hold structure through a warm bakery and the oven.
Glycerine
Glycerine (CAS 56-81-5, INCI Glycerin) is propane-1,2,3-triol, the sweet, syrupy co-product of soap making and fat splitting. Supplied crude at around 80 percent or refined to 99.5 percent, it is the most used humectant in personal care.
PFAD (Palm Fatty Acid Distillate)
PFAD is the condensate collected under vacuum when palm oil is deodorised during refining. At 85 to 95 percent free fatty acids it is a cheap feedstock for soap, candles and fatty acid recovery, and a source of natural vitamin E.
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