Kokum Butter

Kokum Butter (Garcinia Indica Seed) Garcinia is named for Laurent Garcin, an 18th century French botanist who traveled widely through India and Indica meaning of or from India. The garcinia indica tree is native to the western coastal region of southern India. This tree often reaches heights of 50 ft. and bears a dark purple to black fruit which is sticky with curled edges. Each fruit contains 5-8 seeds. Kokum butter is a solid fat obtained from the seeds of the Garcinia indicia tree which is processed and refined to produce a creamy white butter. It is also referred to as goa butter and can be found in many cosmetic products such as creams, lotions, foundations, etc. with a softness rating of 9. Often under-rated, Kokum Butter is one of the most hard and stable vegetable butters. Firmer than Mango Butter but not quite as firm as Cocoa Butter, Kokum Butter is more quickly absorbed into the skin without a greasy feeling. Kokum Butter is composed of beneficial compounds that help to regenerate skin cells. It’s commonly used in skin healing lotions, creams and body butters, as well as soaps, cosmetics and toiletries. Kokum Butter is often used as a substitute for Cocoa Butter due to its uniform triglyceride composition. It melts when it comes into contact with the skin. Common Uses of Kokum Butter Creams, lotions, balms Cosmetic foundations Lipsticks Conditioners Moisturizers Benefits of Kokum Butter Prevents dry skin and wrinkles Helps regenerate skin cells High oxidative stability KOKUM BUTTER TECHNICAL DATA SHEET TRADE NAME:OBN 593 KK/R CHEMICAL NAME: KOKUM BUTTER INCI NAME:GARCINIA INDICA SEED BUTTER CAS NUMBER:68956-68-3 U.M. Test Methods Range Physical status at 25C° Visual Solid Acid value mgKOH/g AOCS Cd3a-63 <2.0 Iodine value gI2/100 AOCS Tg2a-64 30 – 50 Saponification value mgKOH/g ISO 3657-1988 187 – 193 Peroxide value meq02/Kg Internal method <5 Color Yellow/Red Lovibond cell 5”¼ 50Y/5.0R Unsaponifiable matter % Internal method 0.2 – 1 Melting point °C AOCS Cc3-25 37 – 40 Fatty acids composition %(GLC): Palmitic acid C16:0 2.5 – 6 Palmitoleic acid C16:1 Tr. Stearic acid C18:0 50 – 62 Oleic acid C18:1 30 – 42 Linoleic acid C18:2 0 – 4 Linolenic acid C18:3 <0.2 Arachidic acid C20:0 <1.2 Eicosanic acid C20:1 <0.5 Behenic acid C22:0 0.2 Total Saturated 52 – 68 Total Monounsaturated 30 – 42 Total Polyunsaturated 0 – 2