How to get quotes on bulk fats, oils and shortenings

Step 1: Define the job the fat has to do

Start with the use, not the product name:

• Frying: continuous or batch, fry temperature, how long oil stays in the fryer, and whether flavor carryover matters
• Baking: creaming, lamination, pie crust, icing, or cake. Plasticity and melting point matter here.
• Dressings, sauces and spreads: clarity, cold stability, flavor and color
• Spray or release: pan release, coating or flavor carriers
• Label goals: non-GMO, organic, expeller-pressed, palm-free, "no artificial trans fat," or a specific oil named on the front of the pack

Suppliers can recommend a product for the job if you describe it this way, which often surfaces cheaper or more stable options.

Step 2: Write the spec

Step 3: Check allergens and trans fat

• Allergens from oils. Peanut and soybean oils come from major allergens. Under U.S. law, highly refined oils (FDA reads this as refined, bleached and deodorized) are excluded from the definition of a major food allergen. Oils that aren't highly refined, such as cold-pressed or expeller-pressed peanut oil, aren't excluded. Either way the oil's source still goes in the ingredient list (for example "soybean oil"). Ask each supplier how the oil is processed and for an allergen statement.
• Trans fat. FDA determined in 2015 that partially hydrogenated oils (PHOs) are no longer generally recognized as safe in food, and the final compliance date for PHOs to clear the market was January 1, 2021. Trans fat still has to be declared on the Nutrition Facts label, because small amounts occur naturally and from refining. Ask suppliers for the trans fat content on the spec.

Sources: FDA: Final determination on partially hydrogenated oils · FDA: Final administrative actions on PHOs

Step 4: Compare quotes on a delivered, like-for-like basis

• Price per pound, at the same pack size and quantity. Liquid oil quoted per gallon needs converting using the supplier's stated density.
• Freight terms. FOB origin means you pay freight from the supplier; FOB destination means they deliver. Bulk tankers and totes change the math a lot.
• Price validity. Oil prices often follow commodity markets, so ask how long the quote holds, and whether the supplier offers contract or index-based pricing.
• Minimum order and price breaks
• Lead time and whether the product is stocked
• Spec match. "Equivalent" products can have different stability or melting behavior. Compare the spec sheets, not just the names.
• Payment terms

Step 5: Trial, approve and qualify

Run the oil or shortening in your product before switching: a fry life test for frying oil, or a bake test for shortening. Approve the spec in writing, keep the first certificate of analysis, and for critical fats, qualify a second supplier.

What drives fat and oil prices

• Commodity markets for soybeans, canola, palm and other oilseeds
• Processing: high-oleic, fractionated or interesterified products usually cost more than standard oils
• Certifications and claims (organic, non-GMO, certified palm)
• Pack size: bulk is usually cheaper per pound than jugs or cubes, if you can store it
• Freight and delivery frequency
• Contract length and pricing method

What drives lead time

• Stocked items vs. products made to order
• Bulk deliveries scheduled around tanker routes
• Imported oils, such as olive or coconut, which add ocean freight and customs time
• Certification requirements that limit which lots qualify

Questions to ask oil and shortening suppliers

• What do you recommend for my use, and why?
• Can you send a spec sheet with free fatty acids, peroxide value, stability and trans fat?
• Is this oil refined, bleached and deodorized? Can you send an allergen statement?
• Which antioxidants or other additives are in it?
• What pack sizes do you offer, and what's the delivered price per pound at each?
• How long is the price valid? Do you offer contract or index-based pricing?
• What's your minimum order and lead time?
• Does a certificate of analysis ship with each lot?

How PostRequest helps

Tell us the fat or oil, how you use it, your volume and your delivery location once. Our agents shortlist refiners and distributors, email each one your request from a PostRequest address, follow up once, and line up the replies: delivered price per pound, pack size, spec match, minimums and lead time. Suppliers see your spec, not your name or company, until you choose to connect. During early access, a person on our team reviews every comparison before it reaches you.