Exotic Fats for

Chocolate and Confectionery Industries

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Manorama's Non GMO and Natural Chocolate and Confectionery Fats – Add an extra edge to your Chocolate and Confectionery Industries in creating recipes.

We have well experienced R & D team dedicated specifically to chocolate and confectionery products. Our R & D team understand all the key components of chocolate and confectionery applications and processes. They meticulously analyze every attribute of a formula to ensure that it yields outstanding taste and performs as expected for each application, every batch.

Manorama also makes customized tailor made fats for special applications. We can seamlessly blend any ingredient or dietary substitution to meet your exact criteria. We know that consistent product performance is also an essential component of customization and our proprietary manufacturing processes guarantee that we can make the product accurately every delivery, time after time.



Please contact us if you have any questions about our products and their uses.

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COCOA BUTTER EQUIVALENT

Cocoa Butter Equivalents (CBEs) are fats, which behave like cocoa butter in all respects and are able to mix with cocoa butter in any proportion without altering the melting rheological and processing characteristics of cocoa butter in all types of formulation.

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COCOA BUTTER REPLACER

Cocoa Butter Replacer is a confectionary fat. This product is formulated from fractionated vegetable fats. It can be used to impart gloss retention and sharp meltdown to the final products without tempering, and has a high tolerance

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COCOA BUTTER IMPROVER

Cocoa Butter Improver is a fat improver for chocolate applications. This product is specially formulated from Indian Exotic fats in order to resemble cocoa butter in both physical and chemical properties. It shows compatibility with cocoa butter and shares a similar crystallization and melt profile.

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COCOA BUTTER SUBSTITUTE

Cocoa Butter Substitute are produced by static dry fractionation and total hydrogenation of good-quality Palm Kernel Stearine. This is a non-tempering fat with a very sharp melt profile, high heat cycling stability and melts at around 34˚C with low viscosity in the molten state.

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SAL FAT / SAL STEARINE

SAL (Shorea Robusta) is the most famous of all the species of Shorea (Dipterocarpacceae) found in India. It is a semi-deciduous, gregarious tree, usually with a height of 18-30 feet, which grows mainly in moist evergreen regions of India

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MANGO FAT / MANGO STEARINE

Mango kernels contain 7-11% pale yellow colored fat which is suitable for edible purpose after refining. The fat is solid, closely resembling cocoa butter in physical and chemical characteristics and is therefore used as an equivalent or extender.

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SHEA FAT / SHEA STEARINE

Butter is made up of fatty acid and their glycerides, plus a characteristically high proportion of Unsaponifiable matter. Unlike Cocoa butter, Shea butter contains a high proportion of di-and tri-unsaturated glycerides, which give it the softer consistency.

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MOWRAH FAT / MOWRAH STEARINE

Mowrah Butter contains 26% symmetrical glycerides of the SOS type and can be recovered by crystallization. The crystallization from acetone at 0-12o c gives 28.6% of stearine with IV (Iodine value) of 38.

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PHULWARA FAT / STEARINE

The fatty acid composition of Phulwara fat is C16 (60.8%), C18 (3.2%), C18:1 (30.9%), C18:2 (4.9%). It is rich in palmitic acid. The symmetrical glyceride POP is 62% and it possible to obtain a POP enriched fraction which can be as good as palm mid-fraction (PMF).

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