Engineered from kokum, sal, and mango stearin
A contract service, not a shelf product. The design intent: blend three stearins — kokum, sal, and mango — into custom SOS and POS ratios matched to your chocolate line’s exact melt curve, snap, and bloom tolerance.
Chocolate is a triacylglycerol puzzle. Every line — from a ₹20 bar to a ₹2,000 bonbon — has a specific melt curve, a specific snap, and a specific bloom tolerance. Most manufacturers compromise by buying a standard CBE and reformulating around it. The service we intend to offer does the opposite: you name the target, and the blend is engineered to it.
A typical engagement runs like this. You send a 1 kg sample of your current CBE and a list of parameters — target melt window, SOS-to-POS ratio, crystallisation speed, bloom tolerance, cost ceiling. The intended process is to replicate that profile across a set of candidate blends of kokum, sal, and mango stearin, dry-fractionated and analysed by SFC, DSC, and GC. We do not have a lab or a plant yet, so this is not a service we can sell today.
The intended commercial shape is that the strongest candidates go out for your line trial, and supply is then committed against an agreed volume and price window, with lot traceability and a CoA on every shipment. None of that is available yet.
No commercial terms exist yet. If you tell us your specification now, it shapes what we build toward.
You name the melt. We are building the process to match it.
| Fatty acid | Notation | Typical range |
|---|---|---|
| SOS (StOSt) | Engineered | 50–80% |
| POS (PaOSt) | Engineered | 5–25% |
| POP (PaOPa) | Engineered | <10% |
| Free stearic (C18:0) | Balance | 35–60% |
| Free oleic (C18:1) | Balance | 25–45% |
Applications where this lipid is generally used, drawn from published formulation practice.
Indian-origin CBE at comparable specification and lower FOB cost.
Engineered melt for tropical distribution summers.
Low-inclusion CBE supplement for specific bloom and snap targets.
Sal-heavy blends tuned for biscuit and confectionery glazes.
Zero palm across the blend. Strong EU clean-label positioning.
Cosmetic-grade blends engineered for specific Indian-summer stability.
Our engagements typically replace an existing imported CBE 1:1. For lines currently running a sal-based CBE, we can match the SFC curve while lifting cosmetic credibility through kokum or mango inclusion. Clients sign a mutual NDA before lab work begins.
Every specification on this page is a published typical value for the botanical species, compiled from supplier technical data sheets and the peer-reviewed literature. Real ranges shift with origin, season, kernel quality and refining route: treat these as indicative, and always specify against your supplier’s own CoA.
If you have a target melt curve or SOS/POS ratio in mind, send it — it tells us what to build toward, and we will come back to you when the process is validated.
Premium CBE
CBE grade
The premium stearin in our blends. Carries the cosmetic crossover.
Read dossier →
Workhorse CBE
Hard CBE grade
The volume stearin. The backbone of most of our engineered blends.
Read dossier →
Upcycled CBE
CBE grade
The silky, upcycled stearin. The cosmetic accent in our engineered blends.
Read dossier →We do not sell commodity butters.
From Konkan with love.