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INCI: Garcinia Indica Seed Butter

 icone Pdf

Ref.: BUON04AF

Origin : INDIA
Obtained from the seeds of the fruit (kernel) used mainly as an edible fat.
The lemon sized dark purple fruit contain 5-8 seeds.Refined and deodorized fat is white in color.
This butter like other garcinia fats is rich in combined Stearic and Oleic acids.
Contains about 75% of mono-oleisaturated glycerides.

 Colour Yellow: 40Y + 5R max
 Odour Slight
 Consistency Hard and brittle
 Melting point 40 – 43°C
 Refractive index at 40°C1,4565 – 1,4575
 Iodine value (g/I2/100)
 32 - 40
 Saponification value (mg KOH/g)
 185 - 195
 Unsaponified matter
 1,5 % max
FFA 0,1 – 1,0 %


Fatty Acid Composition / % by Weight
Palmitic acid C16 : 072 - 80
Stearic acid
 C18 : 050 - 67
Oleic acid
 C18 : 127 - 42
Linoleic acid
 C18 : 20,5 - 42


Component Glycerides /  % by Molecules
 Tristcarin 1,5
 Oleodistearin 68
 Oleopalmitostearin 8
 Stearodiolein 20


Properties and Cosmetic Applications
Hailed for its emollient property, it is used as a natural moisturizer to keep skin supple and silky smooth.
Effective for treatment for severely dry skin, ulceration and fissures of lips, hands, feet, etc.
Kokam butter is also nutritive and astringent.
Uses include candle and soap manufacture. Also for ointments and other pharmaceutical purposes.


Packaging and Storage
Storage : light protected and not above room temperature, in tightly sealed containers.