Our Products
Explore our comprehensive range of premium edible oils, plant-based waxes, and industrial petrochemical waxes.
Showing 21–29 of 29 products
Palm-Paraffin- blended wax for Pillar Candles
Palm-paraffin blended wax for pillar candles is formulated at a higher melting range than the container grade, so the candle stands unsupported, releases cleanly from the mould and holds its shape in a warm room.
Soy-Based Vegan Wax Blend
Soy-based vegan wax blend (CAS 8016-70-4, INCI Hydrogenated Soybean Oil with a soy-based emulsifier) melts at 48 to 52 degrees Celsius. The emulsifier is what lets it hold a high fragrance load without the oil separating out.
Soy-Beeswax-Paraffin Wax Blend
Soy-beeswax-paraffin blend brings three waxes together so that each covers the others' weaknesses: soy for renewable content and glass adhesion, beeswax for firmness and burn time, paraffin for surface finish and fragrance throw.
Wax Enhancers & Candle Additives
Wax enhancers are polymer additives such as Polyboost 165 and 130 and Vybar 103, 260 and 363, melting between 92 and 115 degrees Celsius. Added at one percent or less, they bind fragrance oil, harden wax and suppress surface defects.
Coconut-Rapeseed Wax Blend
Coconut-rapeseed wax blend pairs hydrogenated coconut oil with European-grown rapeseed wax, melting at 42 to 52 degrees Celsius. It gives the fragrance throw of coconut wax on a soy-free, European supply chain.
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 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.
Palm Stearic Acid
Palm Stearic Acid is a saturated fatty acid (C₁₈H₃₆O₂) derived from palm oil through hydrolysis and fractionation. It appears as a white, waxy solid with a mild odor and is one of the most common fatty acids used in industrial and consumer products.
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.