What this lipid actually is.

Kokum stearin is the hard fraction of our kokum butter. Dry fractionation strips the oleic-heavy liquid and concentrates the β-prime-stable triacylglycerols — principally SOS — into a lipid whose crystal behaviour closely mirrors cocoa butter.

For chocolate manufacturers, this is the cleanest Indian-origin cocoa butter equivalent we know of. Kokum is one of the six vegetable fats permitted under EU Directive 2000/36/EC for use in chocolate up to 5 percent, alongside shea, illipe, sal, palm, and mango kernel.

For cosmetic formulators, kokum stearin is the structural lipid that replaces palm stearin in anhydrous whipped body butters, deodorant sticks, and solid colour bars.

Trial lots from 100 kg. Commercial orders from 1 MT. 500 g samples ship with a suggested inclusion ladder.

Pressed sixty kilometres from our kitchen.

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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 %
Sample lot: 500 g
Trial MOQ: 100 kg
Commercial MOQ: 1 MT

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%

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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 at 1:1 in most hard-butter systems. In chocolate, substitute up to 5 percent of cocoa butter directly under EU Directive 2000/36/EC. Do not confuse with hydrogenated vegetable fats — kokum stearin is solvent-free, dry-fractionated, and trans-fat zero.