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    Mango Butter – Unrefined

    RidhSa Lipids Unrefined Mango Butter is a vegetable fat obtained from the kernels inside the seeds of Mangifera indica fruit. The fat is extracted and filtered without chemical refining, bleaching or deodorization, helping preserve its characteristic natural properties.

    It is typically firm at room temperature and softens on skin contact. Rich in stearic and oleic fatty acids, it contributes emollience, body and structure to body butters, creams, lip balms, soaps and haircare products. Colour, aroma, melting behaviour and composition vary with origin, kernel handling and extraction conditions. Available for bulk B2B supply against an agreed specification and batch-specific quality documentation.

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    Overview

    Botanical Name Mangifera indica L.
    Cas# 90063-86-8 (commonly cited for mango seed butter/oil; verify against supplier SDS and substance identity)
    Color Off-white, cream to pale yellow; natural variation by batch
    F.E.M.A. # Not established / not normally applicable for a cosmetic vegetable butter
    Cultivation Mango trees are grown in tropical and subtropical regions, particularly India and South and Southeast Asia. Kernels are recovered from mature fruit seeds and dried before fat extraction.
    Method Of Extraction Mechanical pressing or suitable solvent extraction of dried mango seed kernels, followed by filtration. For an unrefined grade, no subsequent chemical refining, bleaching or deodorization; confirm the actual extraction route for each supply lot.
    Constituents Predominantly triglycerides containing stearic acid (approximately 35–50%) and oleic acid (approximately 35–50%), with palmitic acid (approximately 5–12%), linoleic acid (approximately 2–8%) and minor other fatty acids. Actual ranges vary with origin and analytical method.
    Solubility Insoluble in water; miscible with compatible vegetable oils when melted; soluble in suitable nonpolar organic solvents.
    Specific Gravity Approximately 0.89–0.93 at 40°C (indicative only; verify by method and batch).
    Flash Point Not routinely specified for this nonvolatile fat; expected to be high, but use a measured grade-specific value where required.
    Optical Rotation Not routinely determined or meaningful as a release specification for mango kernel butter.
    Source Mango seed kernels from Mangifera indica fruit; commonly sourced in India and other mango-producing countries. Actual lot origin should be declared separately.

    Brief History

    Mango trees have been cultivated in South Asia for thousands of years, primarily for their fruit. The seed kernels contain a valuable fat traditionally recovered for soapmaking and local applications. Today, unrefined mango kernel butter is used as a botanical ingredient in skincare, haircare and other cosmetic formulations.

    Benefits

    Emollient skin feel; helps reduce moisture loss; adds firmness and texture to balms and butter blends; provides a smooth glide when formulated appropriately; conditions dry skin and hair; suitable for anhydrous and emulsified cosmetic systems.

    Uses

    Body butters, moisturizers, lip balms, solid lotion bars, hand and foot creams, soaps, hair masks, conditioners, massage bars and customized cosmetic butter blends.
    What is unrefined mango butter?
    It is fat recovered from mango seed kernels without subsequent chemical refining, bleaching or deodorization. The exact extraction and filtration process should be confirmed for the purchased grade.
    Refined grades undergo additional purification for more consistent colour, odour and impurity levels, while unrefined grades retain more natural variation.
    Mango kernel butter commonly melts around 30–40°C, depending on fatty-acid and triglyceride composition, origin and test method. Confirm the supplied lot’s measured range
    No. Mango kernel butter generally has a mild fatty or nutty aroma, not the sweet fragrance of mango pulp.
    Yes, if the supplied grade meets the intended cosmetic quality requirements. The manufacturer should assess stability, microbial quality, oxidation and finished-product safety.

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