Engineered from kokum, sal, and mango stearin
A contract service, not a shelf product. We blend our three stearins — kokum, sal, and mango — into custom SOS and POS ratios to match your chocolate line's exact melt curve, snap, and bloom tolerance. Lab-scale trials in 10 days. Commercial supply from 5 MT.
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. We do the opposite: you tell us the target, we engineer the lipid.
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. Our lab replicates the profile across six to ten candidate blends of kokum, sal, and mango stearin, fractionated under dry conditions, analysed by SFC, DSC, and GC.
We ship the top three candidates for your line trial. You pick one. We commit to commercial supply from 5 MT per quarter, lock into a 12-month price, and onboard you as a named account. Every shipment arrives with lot traceability to the original co-operative kernel, a CoA, and the SFC curve you approved.
The service is priced on a development retainer plus a kilogram rate. Most engagements recover the retainer in the first commercial quarter.
You tell us the melt. We build the lipid.
| 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% |
Recommended applications by our technical desk. For co-development, we dispatch a formulator onto site for the first production batch.
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 using Manorama or AAK Kamani 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.
Send your current CBE specification, a 1 kg sample, and your target parameters. Our technical desk responds within two working days.
Hero
CBE grade
The premium stearin in our blends. Carries the cosmetic crossover.
Read dossier →
Workhorse
Hard CBE grade
The volume stearin. The backbone of most of our engineered blends.
Read dossier →
Upcycled
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.