| Product Name | INCI Name | Activity | Characteristics |
|---|---|---|---|
| Mango Seed Butter | Mangifera indica seed oil | Butters | • Melting point 31~36°C • Stable emulsions due to its uniform triglyceride composition and high oxidative stability • Good emolliency properties, making it a very suitable replacement for many synthetic emolliency enhancers. |
| Cocoa Butter | Theobroma Cacao (cocoa) Seed Butter | Butters | • Melting point 30~34°C • Easily absorbed & non-greaxy & remain on the skin for hours • Excellent quality in terms of sheen, snap and smooth texture |
|
|||
