NATURE SOFTENED

Derived from a wide variety of natural sources, Vegetable Butters are comprised primarily of saturated fatty acids, in particular stearic acid and monounsaturated oleic acid.

They are solid or semi-solid at ambient temperatures and provide moisture, texture, softness and pliability to your cosmetic formulation.

Butter Production

• Production of vegetable butters begins with the temperature controlled pressing of seed stock
• Refining by deodorization collects the unsaponifiable fractions such as natural paraffin, tocopherols and sterols of the oil
• Large quantities of oil are required for this process due to low yield of the unsaponifiable fraction
• The unsaponifiable fraction is blended with the refined expeller pressed oil that has undergone hydrogenation

Shea Butter

This is a unique natural butter which is hand produced by the women of the African villages (read about our partnership with Naasakle Ltd.) where the shea tree originates.

• Shea nuts that have fallen from the tree are hand collected
• The nuts are cracked and boiled to release the fat
• The fat solidifies and becomes crude (or unrefined) shea butter
• This unrefined shea butter varies in color and has a distinct earthy, smoky scent
• The unrefined butter is refined through natural filtration to achieve a white and odorless butter (refined shea butter)
• For further information on shea butter, click here: Shea Butter

Storage Tips

To ensure maximum nutrient retention and longevity of the Vegetable Butters, we recommend adhering to the following guidelines:

• Avoid direct sunlight and extreme heat
• Optimal storage temperature range of 40-80 degrees Fahrenheit
• Vegetable butters should not be left opened for long periods of time between uses
• This provides a shelf life of 12+months