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This blend combines mango butter, one of our more popular butters, with deodorized cocoa butter creating a hard butter (softness rating of 10) which delivers even more moisturizing benefits.
Mango Butter and Deodorized Cocoa Butter blended together at a 50/50 ratio creating a butter which is light beige in color, hard in texture but creamy to the touch.
TECHNICAL DATA SHEET
TRADE NAME: OBNMCBB
CHEMICAL NAME: MANGO/DEODORIZED COCOA BUTTER BLEND
INCI NAME: MANGIFERA INDICA/THEOBROMA CACAO
CAS NUMBER: N/A / 8002-31-1
EINECS NUMBER: N/A / 3101276
| |
U.M. |
Test Methods |
Range |
| Physical status at 24oC |
|
Visual |
Solid |
| Acid value |
mgKOH/g |
AOCS Cd3a-63 |
<2 |
| Iodine value |
gI2 / 100 |
AOCS Tg2a-64 |
30 - 45 |
| Saponification value |
mgKOH/g |
ISO 3657-1988 |
185 - 200 |
| Peroxide value |
meq02/Kg |
Internal method |
<2 |
| Color |
Gardner |
AOCS 1a64-82 |
<6 |
| Unsaponifiable matter |
% |
Internal method |
<5 |
| Pour point |
oC |
ASTM D97-87 |
25 - 32 |
| Melting point |
oC |
AOCS Cc3-25 |
28 - 36 |
Fatty acids composition % (GLC):
| Lauric acid |
C12:0 |
<1.0 |
| Myristic acid |
C14:0 |
<1.0 |
| Palmitic acid |
C16:0 |
17 - 22 |
| Palmitoleic acid |
C16:1 |
<0.5 |
| Margaric acid |
C17:0 |
<0.5 |
| Margaroleic acid |
C17:1 |
<0.3 |
| Stearic acid |
C18:0 |
30 - 45 |
| Oleic acid |
C18:1 |
38 - 50 |
| Linoleic acid |
C18:2 |
2 - 7 |
| Alpha-Linolenic acid |
C18:3 |
<0.8 |
| Arachidic acid |
C20:0 |
<2 |
| Eicosanic acid |
C20:1 |
<1 |
| Behenic acid |
C22:0 |
<1 |
| Erucic acid |
C22:1 |
Tr. | |
