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    Sal Butter – Refined

    RidhSa Lipids Refined Sal Butter is a purified vegetable fat obtained from the seeds of Shorea robusta. Following extraction, the fat is refined to reduce free fatty acids, impurities, colour and characteristic odour, depending on the process used.

    Its stearic- and oleic-rich triglycerides impart firmness, emollience and structure to lip balms, body butters, solid lotion bars, creams, soaps and customized fat blends. Refining may include neutralization, bleaching, filtration and optional deodorization; the exact process and finished specifications must be confirmed for each grade. The product is available for bulk B2B cosmetic applications, with food applications requiring separately qualified food-grade material.

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    Overview

    Botanical Name Shorea robusta Gaertn.
    Cas# Confirm the precise CAS and INCI identity against the supplier’s SDS; no grade-specific CAS verified for this entry.
    Color White to ivory or pale cream; dependent on refining and grade
    F.E.M.A. # Not established / not routinely applicable for sal seed butter
    Cultivation Sal trees occur in natural and managed forests of northern, central and eastern India and adjoining areas of Nepal and Bangladesh. Mature seeds are collected seasonally and dried before processing.
    Method Of Extraction Seeds are cleaned, dried and decorticated; fat is recovered by mechanical pressing or suitable solvent extraction, followed by refining. Neutralization, bleaching, filtration and deodorization may be employed depending on the specified grade.
    Constituents Predominantly triglycerides rich in stearic and oleic acids; broad indicative fatty-acid ranges include stearic approximately 35–50%, oleic approximately 35–50%, palmitic approximately 4–10%, with minor linoleic, arachidic and other acids. Confirm by batch GC-FAME; triglyceride composition affects crystallization.
    Solubility Insoluble in water; blends with compatible vegetable fats and oils when melted; soluble in suitable nonpolar organic solvents.
    Specific Gravity No universal specification established; measure density of the molten butter at a stated temperature using an agreed method.
    Flash Point Not routinely specified for this nonvolatile vegetable fat; obtain a measured value with stated method if required.
    Optical Rotation Not routinely applicable or useful as a quality-control specification for refined sal butter.
    Source Shorea robusta seed kernels sourced from the Indian subcontinent; actual origin, supplier and traceability are lot-specific.

    Brief History

    Sal butter is derived from the seeds of Shorea robusta, a forest tree native to the Indian subcontinent. Communities have historically collected sal seeds for their vegetable fat. Industrial refining has enabled this hard fat to be used in more standardized cosmetic formulations and, when manufactured to food-grade requirements, in selected specialty-fat applications.

    Benefits

    Provides firmness and structure to balms and bars; contributes emollience; supports consistent texture in formulated products; helps reduce moisture loss; typically offers lighter colour and milder odour than unrefined sal butter; can be blended with softer oils for targeted texture.

    Uses

    Lip balms, body butters, hand and foot balms, lotion bars, soaps, creams, massage bars, haircare formulations and customized cosmetic butter blends. Specialty food applications only with compliant food-grade material.
    What is the difference between refined and unrefined sal butter?
    Refined sal butter undergoes additional purification to reduce impurities and improve colour and odour, whereas unrefined sal butter retains more natural variability.
    No. Deodorization is a distinct processing step and should be confirmed in the supplier’s grade specification.
    A broad range of approximately 30–40°C may be encountered, but the actual melting behaviour depends on fat composition, processing and test method; refer to the batch COA.
    Only a separately manufactured and documented food-grade fat meeting applicable market requirements should be considered. Cosmetic-grade material is not automatically suitable for food.
    Its relatively firm triglyceride structure can improve shape retention and texture when combined with suitable liquid oils and other butters; performance should be validated through formulation trials.

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