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    Sal Butter – Unrefined

    RidhSa Lipids Unrefined Sal Butter is a naturally occurring vegetable fat extracted from the seeds of Shorea robusta. The unrefined grade is produced without subsequent chemical refining, bleaching or deodorization and may retain its characteristic colour and odour.

    Rich in stearic- and oleic-containing triglycerides, sal butter is relatively firm at ambient temperature and can provide structure, emollience and consistency in body butters, lip balms, soap bars and solid cosmetic formulations. Its properties vary according to seed quality, extraction technique and seasonal origin. Bulk supply is offered subject to agreed specifications, source traceability and batch testing.

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    Overview

    Botanical Name Shorea robusta Gaertn.
    Cas# Not confirmed for this specific unrefined sal seed butter; verify the exact CAS and INCI identity from the supplier’s SDS before publication.
    Color Pale yellow to yellowish-brown or greenish-brown; depends on extraction and seed quality
    F.E.M.A. # Not established / not routinely applicable to sal seed butter
    Cultivation Sal trees occur in natural and managed forests across northern, eastern and central India and adjoining parts of Nepal and Bangladesh. Seeds are generally collected seasonally from fallen fruits.
    Method Of Extraction Sal seeds are collected, cleaned, dried and decorticated; fat is recovered from kernels by mechanical pressing or a documented solvent-extraction route, followed by filtration. Unrefined grade receives no subsequent chemical refining, bleaching or deodorization.
    Constituents Primarily triglycerides containing stearic acid (approximately 35–50%), oleic acid (approximately 35–50%), palmitic acid (approximately 4–10%) and minor linoleic, arachidic and other fatty acids. Broad indicative ranges only; confirm by batch GC-FAME.
    Solubility Insoluble in water; blends with compatible fats and oils when melted; soluble in suitable nonpolar organic solvents.
    Specific Gravity Not established as a universal product specification; determine density on the melted fat at a stated temperature using a validated method.
    Flash Point Not routinely determined for this nonvolatile fat; use a measured, method-specific value where needed.
    Optical Rotation Not routinely applicable as a release specification for sal butter.
    Source Seeds of Shorea robusta from forest regions of the Indian subcontinent; exact country and collection region are lot-specific.

    Brief History

    Sal butter is obtained from the seeds of Shorea robusta, a forest tree native to the Indian subcontinent. Sal seeds have long been collected by forest communities as a source of vegetable fat. The butter has found applications in soapmaking, cosmetic formulations and, when appropriately processed and approved, specialty food fats.

    Benefits

    Provides structure and firmness in anhydrous products; contributes emollience and a protective skin feel; helps reduce moisture loss; useful in botanical butter blends; can help balance softer oils in sticks, balms and solid bars.

    Uses

    Body butters, lip balms, lotion bars, soap bars, hand and foot balms, massage bars, haircare formulations and customized cosmetic butter blends. Food applications require separately qualified food-grade material.
    What is unrefined sal butter?
    Refined kokum butter undergoes additional purification to reduce impurities and standardize colour and odour; unrefined material typically retains more natural variation.
    Sal butter is generally firmer and is often selected for structure, while shea butter is typically used for a creamier skin feel. Exact performance depends on the grade and formulation.
    Sal butter is commonly reported to melt in approximately the 30–40°C range, but composition, processing and test method influence the result. Verify the actual lot specification.
    Do not assume so. Food use requires appropriate food-grade processing, specifications and compliance with the destination market’s food regulations.
    It can be used in cosmetic formulations when the grade meets applicable quality, contaminant, stability and safety requirements. The finished formulation must be evaluated independently.

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