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Mahua / Mowrah Butter – Refined

RidhSa Lipids Refined Mahua / Mowrah Butter is a purified vegetable fat obtained from the seed kernels of Madhuca longifolia. After extraction, the fat undergoes refining to reduce impurities, excess free fatty acids, colour and characteristic odour, depending on the process selected. Its oleic-, palmitic- and stearic-rich triglyceride composition provides emollience and body in soap bars, balms, body butters and other personal-care formulations.

The refined grade generally offers a cleaner appearance and milder odour than unrefined mahua butter. Processing may include neutralization, bleaching, filtration and deodorization, but these steps must be confirmed for the specific grade. Bulk B2B supply is subject to agreed technical specifications, traceability and batch documentation.

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Overview

Botanical Name Madhuca longifolia (J.Koenig ex L.) J.F.Macbr.; confirm the species and botanical synonym used for the supplied lot
Cas# Pale yellow to ivory or off-white; dependent on refining intensity and grade
Color Not established / not routinely applicable to refined mahua seed fat
F.E.M.A. # Not established / not routinely applicable to mahua seed butter
Cultivation Mahua grows in tropical and subtropical areas of India and neighbouring regions, frequently in natural or managed stands. Fruits are collected seasonally and seeds are dried before fat recovery.
Method Of Extraction Seed kernels are dried and processed by mechanical pressing or a suitable documented extraction route. Crude fat is then refined, potentially through degumming, neutralization, bleaching, filtration and deodorization, depending on the supplier’s process.
Constituents Predominantly triglycerides containing oleic acid (approximately 35–55%), stearic acid (approximately 15–30%) and palmitic acid (approximately 15–30%), with smaller quantities of linoleic and other fatty acids. Indicative literature ranges only; actual grade composition should be confirmed by GC-FAME.
Solubility Insoluble in water; miscible with compatible oils and fats when melted; soluble in suitable nonpolar organic solvents.
Specific Gravity No universal specification confirmed; measure density of the molten fat at a defined temperature using an agreed analytical method.
Flash Point Not routinely established for this nonvolatile vegetable fat; obtain a method-specific measured result where necessary.
Optical Rotation Not routinely determined or meaningful as a standard release parameter for refined mahua butter.
Source Seed kernels of Madhuca longifolia, predominantly sourced from India; exact geographical origin and traceability depend on the batch.

Brief History

Mahua (Madhuca longifolia) is a multipurpose tree native to the Indian subcontinent. Its flowers and seeds have long supported local food traditions and rural livelihoods. Fat extracted from its seed kernels, commonly known as mahua or mowrah butter, has traditionally been used in soaps and other household applications and is now of interest to cosmetic and specialty-fat formulators.

Benefits

Provides emollience and skin conditioning; contributes richness and structure to balms and soap products; helps reduce moisture loss; refined grades generally have a milder odour and more uniform appearance; can be blended with other vegetable fats to tailor texture.

Uses

Soap bars, body butters, moisturizers, hand and foot balms, massage bars, haircare formulations, solid cosmetic products and customized vegetable-fat blends. Food use requires a separately qualified food-grade product.
How does refined mahua butter differ from unrefined mahua butter?
Refining reduces impurities and typically improves colour, odour and consistency, whereas unrefined material retains more natural variability.
These trade names are often used interchangeably, but the botanical species and supplier ingredient identity should be verified.
No. Deodorization is a separate processing step and must be confirmed for the particular grade.
Mahua seed fat often softens or melts across a broad range, approximately 25–38°C, but the exact melting profile depends on composition, refining and test method; use the batch COA.
Yes. Unrefined grades may retain a distinctive seed-fat odour that varies with freshness, storage and extraction. Request an odour specification and representative sample before formulation.

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