Harvest N° 02 · 2026 · Kokum harvest window opens 5 May · 47-day yield · Reserve allocation →

Derivative N° 01 · Hero · Dry fractionation · Mahad MIDC

Kokum Stearin

CBE grade · dry-fractionated from Garcinia indica

The high-melt fraction of our kokum butter — and the single highest-margin product in our portfolio. Engineered for chocolate manufacturers and hard-butter formulators who will not accept palm or solvent contamination. Stearic content climbs to 55 to 65 percent; the melt point hardens to 42 to 46°C; SOS triacylglycerol purity rises above 85 percent. Enzyme-assisted upstream, dry-fractionated in-line, EU and FDA compatible.

Request 50g sample → Technical sheet

N° 01

The fraction & the press

What this lipid actually is.

Kokum stearin is what happens when our enzyme-assisted crude butter meets our fractionation tank. The process strips the oleic-heavy liquid fraction and concentrates the hard, β-prime-stable triacylglycerols — principally SOS — into a butter that behaves almost identically to cocoa butter under a microscope.

For chocolate manufacturers, this is the cleanest Indian-origin cocoa butter equivalent on the market. Our stearin passes the EU 2000/36/EC CBE directive and integrates into cocoa butter at up to 5 percent without legal reformulation. AAK Kamani, Cargill, and Morde-type buyers are the target. Commercial trials start at 500 kg; commercial orders start at 5 MT.

For cosmetic formulators, kokum stearin is the structural lipid that replaces palm stearin in anhydrous whipped body butters, deodorant sticks, and solid colour bars. Our Konkan Greetings whipped butter uses it at 22 percent. Marico, Forest Essentials, and Viveda sample kits ship with a 100 g lot and a suggested inclusion ladder.

The butter AAK buys from Ghana. Pressed sixty kilometres from our kitchen.

N° 02

Specifications

The numbers behind every kilogram.

Technical specifications

Reference sheet · Lot-to-lot

Melt point: 42–46 °C
SAP value: 190–200 mg KOH/g
Iodine value: 28–34
Stearic acid: 55–65 %
SOS triacylglycerol: ≥85 %
FFA: <0.5 %
MOQ: 100 kg
Price band: ₹1,100–1,500 /kg

Fatty acid signature

Fatty acid	Notation	Typical range
Stearic	C18:0	55–65%
Oleic	C18:1	25–35%
Palmitic	C16:0	2–5%
Linoleic	C18:2	<1%
Other	—	<2%

N° 03

Formulation uses

Where it earns its keep.

Recommended applications by our technical desk. For co-development, we dispatch a formulator onto site for the first production batch.

Premium chocolate CBE

Up to 5 percent inclusion under EU 2000/36/EC. No reformulation required.

Heat-resistant CBE

42 to 46°C melt holds structure through Indian summer distribution.

Hard whipped body butters

22 percent inclusion yields a stable, β-prime, velvet-snap texture.

Deodorant and balm sticks

Replaces palm stearin without altering crystal memory.

Solid colour cosmetics

Non-staining, high pigment loading, minimal drag.

Pharma suppository bases

Near-cocoa thermal profile without cocoa constraint or tariff exposure.

Substitution guidance

Replaces palm stearin and West African cocoa butter at 1:1 in most hard-butter systems. In chocolate, substitute up to 5 percent of cocoa butter directly. Do not confuse with hydrogenated vegetable fats — kokum stearin is solvent-free, enzyme-assisted, and trans-fat zero.

Sample programme