CBE grade · dry-fractionated from Mangifera indica
The hard fraction of our upcycled mango kernel butter. A silky, high-SOS stearin that sits between kokum and sal in structural authority — warmer on skin than kokum, more elegant than sal, and built from a kernel that India's mango industry otherwise burns.
India presses 25 million metric tonnes of mango pulp a year. Behind the pulp sits roughly 2 million tonnes of kernel, almost all of which is incinerated or landfilled. The intent: kernel from cold-pressing co-operatives across Ratnagiri and Sindhudurg, pressed cold, and the crude butter fractionated into a premium stearin and a silky olein.
Mango stearin carries 45 to 55 percent stearic acid, 30 to 40 percent oleic, and an iodine value that sits just below kokum. The melt point holds firm at 38 to 42°C. SOS content climbs above 70 percent.
For confectionery, it is a credible cocoa butter equivalent for heat-resistant chocolate — a category gaining ground across India and Southeast Asia as tropical distribution hardens. For cosmetics, it is the silky middle ground between kokum (too hard) and mango butter (too soft) — perfect for premium body butters, lip balms, and structural salves.
A million tonnes of kernel India burns every year. It should be an ingredient instead.
| Fatty acid | Notation | Typical range |
|---|---|---|
| Stearic | C18:0 | 45–55% |
| Oleic | C18:1 | 30–40% |
| Palmitic | C16:0 | 5–9% |
| Linoleic | C18:2 | 2–4% |
| Other | — | <3% |
Applications where this lipid is generally used, drawn from published formulation practice.
38 to 42°C melt. Stable through Indian distribution summers.
Silkier afterfeel than kokum stearin; retains structural body.
Holds colour and shape at 35°C; pleasant near-neutral taste.
Carries fragrance cleanly; no solvent residue; stable for 18 months.
Gentle melt; low comedogenicity; pairs beautifully with kokum olein.
Certified upcycled ingredient for clean-beauty portfolios.
Replaces palm stearin at 1:1 in hard-butter systems. In heat-resistant chocolate, use at 1 to 5 percent direct substitution. Pair with kokum stearin to lift melt point for tropical distribution.
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.
Register interest and we will write to you personally when there is validated pilot material.
Premium CBE
CBE grade
The hero of the derivatives portfolio. Harder melt, higher SOS, premium chocolate and structural body butters.
Read dossier →
Upcycled liquid
Liquid fraction of Mangifera indica
Silky, pourable. For hair mists, lip gloss carriers, and light emollients.
Read dossier →
Engineered
Kokum + sal + mango stearin
Engineered SOS-POS ratios. Tell us your melt window — this is what the pilot line is for.
Read dossier →The silkier half of hard butter.
From Konkan with love.