Derivatives & engineered fractions.

Dry fractionation starts with clean crude. Published work on kokum and mango-kernel pressing puts conventional mechanical yields at roughly 28 to 35 percent, and every point of free fatty acid in the crude is paid for later — in refining loss, and in how cleanly the fat splits into premium stearin and olein grades. The pilot process we intend to validate is therefore designed around crude quality first.

For buyers, the intent is that a single origin can eventually be specified three ways: refined butter, stearin fractions for chocolate, or olein fractions for hair care. These dossiers record what we are building toward.

A butter is a starting material, not a finished product.

The second shelf is where formulation specificity lives. Stearin fractions land in premium chocolate and structural body butters. Olein fractions feed hair care, salves and emulsions. Custom CBE blends answer a specific line, a specific melt curve, a specific bloom tolerance — not a catalogue number. Each derivative exists because a formulator asked for it first.