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Mango Butter 25 g

Mango Butter high structure lipid component for food and industrial formulation solutions

Mango butter is a refined plant based lipid raw material derived from Mangifera indica seeds with controlled fat composition. This functional ingredient is used in formulation as a structuring component for anhydrous, oil based and emulsion systems. It is compatible with Olivem 1000, Montanov 68, Emulsifying Wax NF, BTMS and Behentrimonium Methosulfate. Global demand is driven by Food and Beverage, confectionery fats, aromatic products and contract manufacturing. In formulation it acts as a structural lipid ingredient.

Properties and functional role in formulation

Mango butter functions as a structuring lipid ingredient in the oil phase. When heated it melts and upon cooling forms a stable structure. In emulsions it is stabilized with Olivem 1000, Montanov 68 or Emulsifying Wax NF. Water phase can be structured with Xanthan Gum, Carbomer or Hydroxyethylcellulose. It is compatible with Euxyl PE 9010, Geogard 221 and Phenoxyethanol. It improves stability and distribution.

Properties and result in final product

In finished products it forms dense texture and improves uniformity. In emulsions it creates stable cream systems. In anhydrous products it regulates plasticity. In hair care it improves distribution. In food systems it acts as a fat base. In complex formulations it enhances stability.

Application

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

Recipe

Emulsion cream with mango butter

Purified water — 600 ml
Mango butter — 200 g
Cetearyl Alcohol — 50 g
Olivem 1000 — 40 g
Grape seed oil — 120 ml
Glycerin — 50 ml
Niacinamide — 20 g
Xanthan Gum — 3 g
Euxyl PE 9010 — 5 ml

Water phase is prepared with Xanthan Gum dispersion and glycerin addition. Oil phase is heated and combined. Phases are emulsified with homogenization. During cooling actives and preservative are added. The system stabilizes into a uniform cream.

Production stability and scaling

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

Date:

today

Author:

Ніна, Ямполь

Reviews

Купую тільки у вас, завжди все чудово.

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Богдан, Рейкьявик

Чудова підтримка клієнтів і швидка доставка.

1 November

Евгения, Павлоград

Мило-опт - це магазин, який я рекомендую всім своїм друзям та знайомим. Тут ви знайдете все для створення натуральної косметики за доступними цінами.

INCI	Mangifera Indica (Mango) Seed Butter
Other
Att brand	Germany
Attention	Mandatory testing for sensitivity and allergic reaction, preliminary application to the bend of the elbow
Color product	light yellow
Descriptio smell	neutral
Features	All information presented on the site is for reference only
Input percentage	в заживляющие бальзамы и в смягчающие мази – 1-15%, в лосьоны и кремы – 2-20% в шампуни, бальзамы и кондиционеры – 3-6%, в средства для загара – 5-12%, в бальзамы, предназначенные для губ и в заживляющие – 5-20%, в средства для массажа – 10-100%, в средства по уходу за ногтями и кутикулами – 5-100%
Melting temperature	40 degrees Celsius
Minimum count	1
Name	Mango Butter 25 g
Packaging	container for transportation
Packing	25 grams
Solubility	oil soluble
Type	solid butter
Valid until	10.2028