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    Kokum Butter – Refined

    RidhSa Lipids Refined Kokum Butter is a purified vegetable fat obtained from the seed kernels of Garcinia indica. After extraction, the fat undergoes appropriate refining steps to reduce impurities and provide a cleaner colour and more consistent sensory profile. Depending on the specified grade, processing may include neutralization, bleaching, filtration and deodorization.

    Rich in stearic- and oleic-containing triglycerides, refined kokum butter is typically firm at room temperature and adds structure and emollience to lip balms, body butters, creams, lotion bars, soaps and customized cosmetic fat blends. The actual melting profile, colour, odour and fatty-acid composition depend on the manufacturing process and batch. Available for bulk B2B supply subject to agreed specifications and quality documentation.

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    Overview

    Botanical Name Garcinia indica (Thouars) Choisy
    Cas# Verify supplier SDS and exact substance identity; no single CAS number confirmed here for this refined grade.
    Color White to ivory or pale cream; dependent on grade and refining process
    F.E.M.A. # Not established / not routinely applicable to cosmetic kokum seed butter
    Cultivation Kokum trees grow in the Western Ghats of India, especially Maharashtra, Goa, Karnataka and Kerala. Seeds are recovered from ripe fruit, dried and processed for kernel fat.
    Method Of Extraction Seed-kernel fat extraction by mechanical pressing or an approved solvent-based process, followed by refining, which may include neutralization, bleaching, filtration and optional deodorization; confirm the actual processing route.
    Constituents Main fatty acids are typically stearic acid (approximately 45–65%) and oleic acid (approximately 30–45%), with minor palmitic, linoleic and other fatty acids. These are indicative literature ranges, not guaranteed product limits; verify with batch GC-FAME.
    Solubility Insoluble in water; miscible with compatible fats and oils upon melting; soluble in suitable nonpolar organic solvents.
    Specific Gravity Not established as a universal specification; approximately 0.89–0.93 for melted vegetable fats at 40–50°C may be used only as a broad indicative reference, subject to testing.
    Flash Point Not routinely specified for this nonvolatile fat; obtain a measured, method-specific value if required.
    Optical Rotation Not routinely determined or useful as a release specification for refined kokum butter.
    Source Garcinia indica seed kernels from India’s Western Ghats; precise sourcing location and country-of-origin documentation are lot-specific.

    Brief History

    Kokum (Garcinia indica) is a tree native to India’s Western Ghats. Its seed kernels have traditionally supplied a firm vegetable fat for regional applications. Refining helps adapt kokum butter to modern cosmetic manufacturing by improving colour, odour and consistency while retaining its characteristic hard-fat functionality.

    Benefits

    Adds firmness and structure to balms and bars; provides emollience; supports skin-conditioning formulations; helps limit moisture loss; typically offers a lighter colour and more neutral odour than unrefined grades; complements softer oils in custom butter systems.

    Uses

    Lip balms, body butters, lotion bars, creams, moisturizers, hand and foot balms, soaps, hair-conditioning products, massage bars and customized cosmetic butter blends.
    What is the difference between refined and unrefined kokum butter?
    Refined kokum butter undergoes additional purification to reduce impurities and standardize colour and odour; unrefined material typically retains more natural variation.
    No. Deodorization is a separate process and should be confirmed against the offered grade’s manufacturing details.
    Kokum butter commonly melts around 35–42°C, but the exact melting profile varies with composition, refining and test method; confirm the batch COA.
    Only if the supplied lot is specifically manufactured and documented as food grade and meets the requirements of the intended market. Cosmetic grade alone does not establish food suitability.
    Its relatively firm triglyceride structure can improve hardness and shape retention when balanced with softer oils and butters; formulation and stability trials are still necessary.

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