The number of natural butters continues to grow, and the importance of the wide variety offered is increasingly important. It is hoped that the popularity of these materials will spur the extraction of natural waxes which would be equally acceptable to the natural chemist who is limited by the current choices available. Information about butters is often very confused and this makes identification difficult.
The presence of numerous synonyms does not make the situation any easier. It is hoped that this review will help to simplify the identification and understanding of the butters named in the CTFA dictionary (and a few more besides).
Aesandra butyracea. [Syn. Diploknema butyracea, Bassia butyracea] Chiuri Tree, Chiuri butter, Phulwara butter. Nepal. Family: Sapotaceae. The main product of the tree is “ghee” or butter, extracted from the seeds and named Chiuri ghee or Phulwara butter. The seed produces an oil rich in fatty acids that is mainly used as vegetable butter. The vegetable butter is also used in lighting lamps, confectionery, pharmaceuticals, vegetable ghee production, candle manufacturing and soap making. Folklore: Chiuri has a very important cultural value in Nepal where the people of the Chepang community give Chiuri seedlings as dowries to daughters indicating its significance in the livelihood of the Chepang community. The juice is also consumed to quench thirst. It has been found to be effective for rheumatism.
Astrocaryum murumuru. Murumuru butter fixed oil. Family: Arecaceae. Traditional use: a very soft butter from the heart of the Brazilian rain forest. This butter is a substantive and protective material that makes a perfect, if not better, replacement for cocoa butter, illipe butter and others. Chemistry: Saponification value: 245. Iodine value: 25. Average carbon number: 13.89. Average molecular weight: 226.47. C8: 1%; C10: 0.9000%; C12:0: 44%; C14:0: 28%; C16:0: 9%; C18:0: 3%; C18:1: 10%; C18:2: 4%; C20:0: 0.1%.
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