Derivatives & engineered fractions.

Our extraction protocol yields 43 to 47 percent crude butter from kokum and mango kernels — well above the 28 to 35 percent industry standard for conventional mechanical pressing. Cleaner crude with less than one percent free fatty acid gives us three advantages downstream: higher final yield, lower refining cost, and the latitude to dry-fractionate into premium stearin and olein grades without sacrificing margin.

For buyers, this means a single shipment of kokum butter can be specified three ways: refined, stearin-fractionated for chocolate, or olein-fractionated for hair care. We have already engineered the split; you simply choose which half, or which custom blend, lands in your warehouse.

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.