Mango Butter 1 kg

Mango Butter lipid functional ingredient for food and industrial formulation systems

Mango butter is a plant based lipid raw material obtained from Mangifera indica seed kernel and processed into a stable fat phase. This functional ingredient is widely used in formulation as a structuring component for oil based, anhydrous and emulsion systems. It is compatible with emollients and integrates into systems with Olivem 1000, Montanov 68, Emulsifying Wax NF and BTMS. Global demand is driven by Food and Beverage, confectionery systems, aromatic products, candles and contract manufacturing. In formulation it acts as a lipid functional ingredient.

Properties and functional role in formulation

Mango butter functions as a structuring lipid ingredient in the oil phase. In anhydrous systems it forms a dense structure. In emulsions it is stabilized with Olivem 1000, Montanov 68 or Emulsifying Wax NF, while water phase is structured with Xanthan Gum, Carbomer or Hydroxyethylcellulose. It is compatible with Euxyl PE 9010, Phenoxyethanol and Geogard 221. In formulation it improves stability and distribution.

Properties and result in final product

In finished products it forms a stable texture and improves uniformity. In oil systems it ensures stability, in emulsions it creates a creamy structure. In hair care it improves distribution. In food systems it acts as a fat base. In complex formulations it enhances storage stability.

Application

Mango butter is used across industries. In Food and Beverage it is applied in confectionery systems. In flavor systems it is used as a base. In cosmetics it is used in creams and balms. In hair care it is used in masks with BTMS. In SPA it is used in massage bars. In cleaning it is used in cream formulations. In pharmaceutical and supplement sectors it is used in lipid systems. In fragrance it is used in candles and solid perfumes. In private label it is widely used.

Recipe

Nourishing body butter with mango butter

Mango butter — 300 g
Shea butter — 200 g
Coconut oil — 200 g
Jojoba oil — 150 ml
BTMS — 30 g
Vitamin E — 10 ml
Fragrance — 10 ml
Euxyl PE 9010 — 5 ml

Oil phase is heated until fully melted, BTMS is added with mixing, followed by jojoba oil. During cooling vitamin E and fragrance are added. Euxyl PE 9010 is incorporated. The system is homogenized and stabilized.

Production stability and scaling

The butter demonstrates stability during scale up and ensures reproducibility. Process parameters must be controlled. It integrates easily into B2B manufacturing systems.