What this lipid actually is.

Sal is the most-planted timber tree across central India. Its seeds yield a hard, SOS-rich butter that has underpinned the Indian chocolate industry for decades. Our sal comes from named co-operatives in Chhattisgarh and Madhya Pradesh, cold-pressed and then fractionated to stearin under dry conditions.

Stearic content reaches 55 to 65 percent. Iodine value drops below 30. Melt point holds at 42 to 48°C — the hardest in our line after kokum stearin. SOS triacylglycerol content climbs above 80 percent.

For chocolate manufacturers, sal stearin is the backbone of compound coating and plain chocolate CBE. It is cheaper per kilogram than kokum stearin and carries none of kokum's premium cosmetic overhead. For industrial lipid buyers, it slots into solid cosmetic sticks, hair pomades, and specialty wax blends.

Sal stearin is a volume product. Trial lots from 500 kg. Commercial orders from 5 MT. 1 kg samples ship with a formulator's inclusion note.

The workhorse. Sal stearin is what India's chocolate already runs on.

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Specifications

The numbers behind every kilogram.

Technical specifications

Published typical values · not lot data

Melt point: 42–48 °C
SAP value: 188–198 mg KOH/g
Iodine value: 24–30
Stearic acid: 55–65 %
SOS content: ≥80 %
FFA: <0.5 %

Fatty acid signature

Fatty acid	Notation	Typical range
Stearic	C18:0	55–65%
Oleic	C18:1	25–35%
Palmitic	C16:0	3–6%
Linoleic	C18:2	<1%
Other	—	<2%

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Formulation uses

Where it earns its keep.

Applications where this lipid is generally used, drawn from published formulation practice.

Plain chocolate CBE

Up to 5 percent inclusion under EU 2000/36/EC. Volume staple.

Compound coatings

Harder melt holds glaze through summer distribution.

Industrial cosmetic sticks

Solid deodorant, sunscreen, and colour sticks.

Hair pomades and waxes

Firm hold, clean melt-back at body temperature.

Specialty candle blends

Raises soy-wax melt point without paraffin.

CBR coatings for biscuits

Cocoa butter replacer — non-tempering, stable shelf life.

Substitution guidance

Direct 1:1 replacement for palm stearin in hard-butter systems. Pair with kokum stearin at 30:70 to lift premium positioning in chocolate. Not a cosmetic-grade body butter alone — use kokum or mango stearin for that.