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Our Products
Our offered Product range includes Ultra Refined Mango Butter and Deodorized Cocoa Butter.
Description
Derived from the fruit kernels of the mango tree
Rich in essential fatty acids such as:
Stearic acid (C18:0)
Oleic acid (C18:1)
Contains powerful antioxidants:
Vitamin A
Vitamin E
Vitamin C
Extraction Process
Step 1: Sun-drying the kernels for de-shelling (decortication)
Step 2: Expeller pressing to extract the raw butter
Step 3: Refining to eliminate natural scent and color
Result: A creamy-white, ultra-refined mango butter
Properties
Texture: Soft, semi-solid at room temperature; melts upon skin contact
Appearance: Pale yellow to off-white solid fat
Odor: Mild and slightly nutty
Functionality: Acts as a natural emollient—smoothens, softens, and moisturizes skin
Blending Compatibility
Blends well with:
Cosmetic esters
Heated vegetable oils
Essential oils
Other cosmetic butters and carriers
Composition
Rich in beneficial fatty acids:
Oleic acid (Omega-9)
Stearic acid
Palmitic acid
Linoleic acid (Omega-6)
Arachidic acid
These components make mango butter highly conditioning, nourishing, and protective.
Uses
Ideal for cosmetic and personal care formulations like:
Bar soaps
Sunscreens
Facial creams and moisturizers
Foot and hand care products
Hair conditioners and scalp treatments
Lotions and creams
Body balms and lip balms
Sugar/salt scrubs
Body butters
Therapeutic Benefits
Prevents and soothes skin disorders (eczema, psoriasis, acne, wrinkles)
Heals burns, scars, and stretch marks
Deeply nourishes dry or damaged hair
Supports overall scalp health
Description
Cocoa Butter is a natural fat extracted from the cocoa beans of the Theobroma cacao plant. While strong-flavored cocoa butter is often used in dark chocolate, the deodorized form—also called white cocoa butter—is preferred for milk chocolate and cosmetic applications due to its neutral scent.
Extraction
Step 1: Cocoa butter is extracted from cocoa beans
Step 2: Steam is injected into melted cocoa butter to remove volatile compounds responsible for its strong odor (deodorization process)
Step 3: The deodorized product is treated with diatomaceous earth and filtered to remove pigments, resulting in white cocoa butter
Composition
Deodorized cocoa butter primarily contains the glycerides of the following fatty acids:
Stearic acid
Palmitic acid
Oleic acid
Linoleic acid (in small amounts)
Properties
Color: White
Odor: Slight to odorless
Physical State: Solid at room temperature
Texture: Smooth and creamy when melted
Nature: Emollient
Uses
• Food Applications:
Used as a primary ingredient in milk chocolates
Provides a smooth texture and extended shelf life
• Cosmetic & Personal Care Products:
Commonly used in:
Bar soaps
Body lotions & creams
Moisturizers
Lip balms & body balms
Body butter
• Skin Benefits:
Delays signs of aging by preventing wrinkles and acne
Aids in cell regeneration
Enhances skin elasticity and restores flexibility
Acts as a natural emollient, helping to smoothen and soften the skin
Mr, Abhishek Sharma (Indian Farmer Land)
I-44, Senior Citizen Complex, P-4, Omega, Gautam Budh Nagar, Greater Noida, Uttar Pradesh - 201310, India
https://www.indianfarmerland.in
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