CHAPTER 8INGREDIENTS GUIDE
INCI: Theobroma Cacao (Cocoa) Seed Butter
This is a hard butter with a melting temperature of 100°F (38°C). It has a relatively long shelf life of two to five years. It also contains polyphenols and phyosterols and some skin softening Vitamin E. Cocoa butter provides an occlusive layer on our skin.
Palmitic Acid 25–30%
Stearic Acid 31–35%
Oleic Acid 34–36%
Linoleic Acid 3%
INCI: Mangifera Indica (Mango) Seed Butter
This is a medium-hard butter with a melting temperature of 86°F–98.6°F (30°C–37°C) and a slight sweet scent. It has a shelf life of two to three years. It has emollient ...