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, the liquid fraction of palm oil (Elaeis guineensis), is obtained through fractionation. It is rich in tocotrienols, carotenoids, and balanced fatty acids, making it stable for deep frying and everyday cooking.
Palm Stearin
Palm Stearin, the solid fraction of palm oil (Elaeis guineensis), is produced by fractionation. Rich in saturated fats, it is widely used in bakery shortenings, margarine, and industrial applications like candles and soaps.
Palm Kernel Oil
Palm Kernel Oil, derived from the seed of the oil palm fruit (Elaeis guineensis), is extracted by pressing and refining the kernel. It is highly saturated, rich in lauric acid and medium-chain triglycerides, giving it firmness and stability.
Palm Kernel Olein
Palm Kernel Olein, derived from fractionating palm kernel oil (Elaeis guineensis), is a clear, stable oil with high lauric acid content. It is prized in confectionery, ice cream coatings, and specialty fats due to its sharp melting curve.
Palm Kernel Stearin
Palm Kernel Stearin, the solid fraction of palm kernel oil (Elaeis guineensis), is obtained through fractionation. With high saturation and lauric acid content, it is used in confectionery fats, bakery shortenings, and industrial soaps.
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, derived from olives (Scientific name: Olea europaea), is extracted by cold-pressing or refining, with “extra virgin” grades retaining maximum flavor and antioxidants.
Cocoa Butter Substitute (CBS)
CBS is a hydrogenated, fractionated palm kernel fat, additive-free, allergen-free, with a clean melt and quick crystallisation. Ideal for chocolate molding and coating.
Palm Shortenings(Low melting point)
Palm Shortenings (Low Melting Point), produced from palm oil fractionation, are softer fats ideal for cakes, cookies, and spreads. With balanced saturation, they provide smooth texture, easy mixing, and butter-like consistency.
Palm Shortenings(high melting point)
Palm Shortenings (High Melting Point), derived from fractionated palm oil, are specialty fats designed for bakery and frying applications requiring stability. With a firm texture and high saturation, they are used in puff pastries, biscuits, and industrial frying.
Glycerine
Glycerine (glycerol, C₃H₈O₃) is a colorless, odorless, viscous liquid with a sweet taste, naturally derived as a by-product of soap manufacturing, biodiesel production, and fat splitting.
PFAD (Palm Fatty Acid Distillate)
Palm Fatty Acid Distillate (PFAD) is a by-product of palm oil refining (Elaeis guineensis), obtained during deodorization. It contains free fatty acids, tocopherols, sterols, and residual oil, making it valuable in animal feed, soap manufacturing, and biodiesel production.
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