Saturated Plant Butters
Plant butters are usually solid at room temperature, have a creamy consistency and are rich and emollient.
The percentage of saturated fatty acids make a big difference when it comes to the butters hardness and its melt point. The melt point is the temperature at which the butter turns liquid.
Coconut oil for example is relatively soft and malleable at room temperate and, if you live in a hot climate or the temperature in your kitchen goes up in summer, you will notice coconut oil turning liquid at 76 degrees Fahrenheit.
Cocoa butter, in contrast is very hard at room temperature and needs a direct heat source to soften or liquify it.
The specific percentages of fatty acids determine the melt points for different butters.
Storing plant butters: Butters are the most shelf-stable group of oils. It is still a good idea to keep them in a cool dark space to prolong shelf life.
Plant butters have a shelf life typically of 2 plus years when stored properly.
Saturated Plant Butters
Allanblackia butter
Bacuri butter
Cocoa butter
Cupuaçu butter
Illipe butter
Kokum butter
Kombo butter
Kpangnan butter
Mango butter
Mowrah butter
Mafura butter
Sal butter
Shea butter
Ucuuba butter
Saturated Palm Butters
African oil palm, fruit
African oil palm, kernel
Babassu butter
Coconut oil
Licuri, Ouricuri
Macauba oil (semi butter)
Murumuru butter
Tucuma butter
Note on Sustainability
There are 14 different oils and butters from the palm family! Unsustainable and destructive faming practices of the African Oil Palm has devastated habitat and forest land. When in doubt, as your supplier about the origins of their oils and butters. There are many incredibly ethical suppliers working with local communities around the world.
