Mango Butter

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Mango Butter (Refined or Unrefined) – 100g

INCI Name: Mangifera Indica Seed Butter
Common Name: Mango Butter
Botanical Source: Mangifera indica
Plant Part Used: Seed kernel
Processing Method: Mechanical extraction (expeller pressed)
Grade: Cosmetic Grade
Packaging Size: 50g

1. Material Overview

Mango Butter is a vegetable butter derived from the seed kernel of Mangifera indica. Following extraction, the butter may be supplied in refined or unrefined form depending on processing.

This cosmetic grade raw material is intended exclusively for further formulation into personal care and cosmetic products. It is solid at room temperature and melts upon warming.

Mechanical extraction preserves the natural lipid structure without solvent processing.

2. Physical & Organoleptic Characteristics

• Appearance: Solid butter at room temperature
• Color: Off-white to pale cream (refined) / light yellow (unrefined)
• Odor: Neutral to mild characteristic aroma
• Solubility: Oil soluble
• Melting Point: Approximately 30–35°C
• Texture: Firm, smooth, non-grainy when properly tempered

Natural variation in color and scent may occur depending on harvest and batch.

3. Composition & Functional Attributes

Mango Butter naturally contains:

• Stearic acid
• Oleic acid
• Palmitic acid
• Linoleic acid
• Naturally occurring antioxidants
• Unsaponifiable matter

Functional Contribution in Formulations

Within cosmetic systems, Mango Butter is valued for its ability to:

• Provide structural integrity to balms and solid formulations
• Contribute to viscosity and body in emulsions
• Deliver smooth glide and spreadability
• Support emollient properties within lipid phases
• Enhance formulation stability in semi-solid systems
• Offer a less heavy sensory profile compared to some other vegetable butters

Its balanced fatty acid composition makes it suitable for formulations requiring firmness without excessive occlusivity.

All functional performance must be validated within the final formulation by the responsible party.

4. Suitable Formulation Applications

• Body butters
• Creams and emulsions
• Lip balm bases
• Solid lotion bars
• Hair conditioning systems
• Soap production

Inclusion rates must be determined through formulation trials, stability testing, and regulatory assessment.

5. Storage & Stability

• Store in a cool, dry place
• Protect from direct light and heat
• Keep container tightly sealed
• Avoid repeated melting and rapid cooling to reduce potential grain formation

Texture may naturally shift with temperature fluctuations without affecting functional quality.

6. Handling & Manufacturing Considerations

This material should be handled in accordance with Good Manufacturing Practice (GMP).

Stability testing, microbiological evaluation (where relevant), compatibility assessment, and final cosmetic safety evaluation remain the responsibility of the formulator or Responsible Person prior to market placement.

7. Regulatory Positioning

This product is supplied strictly as a raw cosmetic ingredient for further formulation.

It is not a finished cosmetic product and is not marketed for direct consumer application.

The purchaser assumes full responsibility for compliance with Regulation (EC) No 1223/2009 and any other applicable legislation, including CPSR preparation, PIF documentation, labeling, stability testing, and notification procedures.

8. Interesting Facts About the Raw Material

• Mango Butter is derived from the seed inside the mango fruit, not from the fruit pulp.
• The butter remains solid at room temperature but melts near skin temperature due to its fatty acid profile.
• It is often selected in formulations requiring firmness with a smoother sensory finish.
• The stearic acid content contributes to its structural stability in solid systems.
• Mango trees (Mangifera indica) are cultivated widely in tropical and subtropical regions.