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Phulwara / Chiuri Butter – Unrefined

RidhSa Lipids Unrefined Phulwara / Chiuri Butter is a botanical seed fat obtained from Diploknema butyracea, also known in trade as the chiuri or Indian butter tree. The unrefined grade is recovered from dried seed kernels and filtered without subsequent chemical refining, bleaching or deodorization.

Its relatively high content of palmitic and oleic fatty-acid residues gives the butter a semi-solid to firm consistency and useful emollient properties. It may be incorporated into body butters, balms, soaps, creams and tailored vegetable-fat blends. Natural variation in colour, aroma, texture and melting profile should be expected. Commercial supply requires verification of botanical identity, extraction route, intended grade and batch-specific specifications.

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Overview

Botanical Name Diploknema butyracea (Roxb.) H.J.Lam (syn. Aesandra butyracea; Madhuca butyracea in some references)
Cas# Not reliably confirmed for the exact seed-butter substance; verify supplier SDS and INCI identity before publication.
Color Cream to pale yellow or yellowish; naturally variable by batch
F.E.M.A. # Not established / not routinely applicable to chiuri seed butter
Cultivation Grows in subtropical Himalayan foothills, particularly Nepal and parts of northern India. Fruits are collected when mature; seeds are cleaned and dried before fat extraction.
Method Of Extraction Fat is recovered from cleaned, dried seed kernels by traditional heat-assisted extraction, mechanical pressing or another documented process, then settled and filtered. Unrefined material is not subsequently chemically refined, bleached or deodorized; the actual method must be disclosed for the supplied grade.
Constituents Triglycerides primarily containing palmitic and oleic fatty-acid residues, with stearic, linoleic and other minor acids. Reported profiles vary considerably with botanical origin and extraction; obtain batch-specific GC-FAME results rather than relying on a fixed percentage profile.
Solubility Insoluble in water; blends with compatible oils and fats on melting; soluble in suitable nonpolar organic solvents.
Specific Gravity No universal release specification established; determine density of melted butter at a stated temperature using a validated method.
Flash Point Not routinely measured for this nonvolatile fat; request a method-specific test result where necessary.
Optical Rotation Not routinely applicable as a release specification for chiuri butter.
Source Seeds of Diploknema butyracea from Himalayan regions, notably Nepal; country and collection region are lot-specific.

Brief History

Phulwara or chiuri butter comes from the seeds of the Himalayan butter tree, Diploknema butyracea, traditionally associated with Nepal and adjoining Himalayan regions. Local communities have long collected its fruits and processed the seeds for household fats, lamps, soap and skin-care uses. The ingredient is now gaining interest among botanical butter and specialty-fat formulators.

Benefits

Offers emollience and a rich skin feel; provides body and consistency to balms and butters; helps reduce moisture loss; contributes plant-derived lipids to soap and personal-care formulations; can be combined with harder or softer fats to adjust texture.

Uses

Body butters, lip and skin balms, soap bars, creams, massage products, solid moisturizers, haircare and customized botanical butter blends. Food applications require independently verified food-grade status and market-specific regulatory review.
What is phulwara or chiuri butter?
It is a vegetable fat extracted from the seeds of Diploknema butyracea, a tree associated with Himalayan regions.
These names are commonly used for the same seed fat, but the botanical identity should be confirmed because local trade names can overlap.
Seeds are dried and their fat extracted, then typically settled or filtered. The unrefined grade does not undergo subsequent chemical refining, bleaching or deodorization.
Melting behaviour depends on the fatty-acid and triglyceride profile as well as extraction and storage. Request a batch-specific melting-point or slip-point specification rather than assuming one universal value.
Yes, subject to cosmetic-grade quality, contaminant and oxidation testing, ingredient identity verification and finished-product stability and safety assessment.

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