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    Kokum Butter – Unrefined

    RidhSa Lipids Unrefined Kokum Butter is a naturally occurring vegetable fat obtained from the seed kernels of Garcinia indica. Extracted and filtered without subsequent refining, bleaching or deodorization, it typically has a firm, brittle texture and a mild characteristic odour. Its triglyceride composition, rich in stearic and oleic fatty acids, provides structure and emollience in cosmetic formulations.

    Kokum butter is suitable for lip balms, body butters, solid lotion bars, soaps, creams and customized botanical butter blends. Colour, melting behaviour and composition depend on seed origin, extraction method and handling. Bulk supply is subject to agreed grade specifications and batch documentation.

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    Overview

    Botanical Name Garcinia indica (Thouars) Choisy
    Cas# Not consistently assigned for the specific unrefined kokum seed butter; verify the supplier’s SDS, INCI identity and applicable substance identifier before publication.
    Color Off-white to cream, pale yellow or light greyish; natural batch variation
    F.E.M.A. # Not established / not normally applicable to cosmetic kokum seed butter
    Cultivation Kokum trees grow in India’s Western Ghats, particularly Maharashtra, Goa, Karnataka and Kerala. Fruit is harvested seasonally; seeds are separated, dried and processed for kernel fat.
    Method Of Extraction Dried Garcinia indica kernels are mechanically pressed or extracted by a documented suitable method, followed by settling and filtration. No subsequent chemical refining, bleaching or deodorization for the unrefined grade; confirm lot-specific processing.
    Constituents Predominantly triglycerides containing stearic acid (approximately 45–65%) and oleic acid (approximately 30–45%), with smaller quantities of palmitic, linoleic and other fatty acids. Indicative literature ranges only; verify actual GC-FAME results for each grade.
    Solubility Insoluble in water; blends with compatible oils and fats when melted; soluble in appropriate nonpolar organic solvents.
    Specific Gravity Not established as a universal release value; typically around 0.89–0.93 for melted vegetable fats at approximately 40–50°C (indicative, not a product specification).
    Flash Point Not routinely measured for this nonvolatile fat; obtain a measured method-specific value where required.
    Optical Rotation Not routinely determined or meaningful as a quality specification for kokum butter.
    Source Seeds of Garcinia indica, principally from the Western Ghats region of India; exact sourcing district and lot origin are supplier-specific.

    Brief History

    Kokum (Garcinia indica) is native to the Western Ghats of India and has long been valued for its fruit and seed fat. Traditionally, kokum seed fat has been used in regional food preparations and personal-care applications. Today, unrefined kokum butter is sought by cosmetic formulators for its firm texture and high proportion of saturated fatty acids.

    Benefits

    Contributes firmness and structure to balms and bars; provides emollience; helps reduce moisture loss; supports rich yet relatively non-greasy skin feel when appropriately formulated; suitable for plant-based cosmetic butter systems; complements softer oils and butters in custom blends.

    Uses

    Lip balms, body butters, lotion bars, hand and foot balms, moisturizers, soaps, hair conditioners, massage bars and customized cosmetic butter blends.
    What is unrefined kokum butter?
    It is fat extracted from Garcinia indica seed kernels without subsequent chemical refining, bleaching or deodorization; filtration and other minimal processing may still occur.
    Kokum butter is generally harder and more brittle, making it useful for adding structure; shea butter is often softer and creamier. Actual texture depends on grade and processing.
    Kokum butter commonly has a melting range around 35–42°C, depending on composition and test method. Confirm the exact range against the supplier’s COA.
    Only if the specific lot is produced and documented as food grade and meets the regulations of the intended market; cosmetic-grade status alone is insufficient.
    As an anhydrous ingredient it generally has low water activity, but finished products require their own microbial, oxidative-stability and preservation assessments.

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