INCI: Garcinia Indica Seed Butter
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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. Characteristics Colour | Yellow: 40Y + 5R max
| Odour | Slight | Consistency | Hard and brittle | Melting point | 40 – 43°C | Refractive index at 40°C | 1,4565 – 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 %
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Fatty Acid Composition / % by Weight
Palmitic acid | C16 : 0 | 72 - 80
| Stearic acid
| C18 : 0 | 50 - 67 | Oleic acid
| C18 : 1 | 27 - 42
| Linoleic acid
| C18 : 2 | 0,5 - 42
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Component Glycerides / % by Molecules Tristcarin | 1,5
| Oleodistearin | 68 | Oleopalmitostearin | 8 | Stearodiolein | 20 | Palmitodiolein | 0,5 | Triolein
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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.
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