Our Cocoa Butter Equivalent Range
Product Description: Shea Base
Cocoa butter equivalent (Mello -SH111)Â
Application:
Designed for preparation of chocolate confectionery and other food products.
Process Description:
Mello – SH111 is a fully refined, non-hydrogenated vegetable specialty fat made from fractionated shea butter and palm oil, formulate as a CBE, Solid fat comprising of mixed fatty acids mainly Palmitic, Stearic and Oleic.
Product Description: Sal Base
Cocoa butter equivalent (Mello – SL001)
Application:
Designed for preparation of chocolate confectionery and other food products.
Process Description:
Mello-SL001 is a fully refined, non-hydrogenated vegetable specialty fat made from fractionated sal fatand palm oil, formulated as a CBE, Solid fat comprising of mixed fatty acids mainly Palmitic, Stearic and Oleic.
Premium Performance | Superior Compatibility Sustainable Sourcing
- Cocoa Butter Equivalent (CBE) is a specialized vegetable fat engineered to replicate the physical, chemical, and functional characteristics of natural cocoa butter.
- Produced from selected exotic fats such as shea, Sal, mango kernel, and palm mid-fractions.
- CBE ensures excellent compatibility with cocoa butter and delivers consistent performance in chocolate and confectionery applications.
3F Industries Limited won First Prize for shea oil exports from India for both 2024-25 and 2025-26, awarded by the Indian Oilseeds and Produce Export Promotion Council. It is our third first place for shea, after shea stearin in 2019-20. Read the announcement
To choose between fat families, see our guides to lauric vs non-lauric fats and compound vs couverture chocolate.
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