Sal Butter (Unrefined, Green) Manufacturer in Indore - Shop Now

Origin- Indore 

Scientific Name- Shorea Robusta 

Shorea (Sal) Butter is obtained from the fruit of the Sal tree in Indore.

Raw, unrefined Sal Butter is the 100 % edible fat obtained from the seeds of Sal tree (INCI Name – Shorea robusta). Sal tree is a native Indoren tree and is widely found in northern and central Indore, in the states of Orissa, Madhya Pradesh and Chattisgarh.

Sal butter is widely used by tribals in the aforementioned regions to fulfil their dietary requirements. However, the largest demand for Sal seeds comes from corporates accounting for nearly 60% of global chocolate and confectionery production. Therefore most of the commercially sold Sal butter is highly refined, with no therapeutic value for skin as it is meant to be used in chocolate and confectionery production.

A typical Sal seed contains about 15% of fat while the remaining part comprises of Water (11-12%), proteins (7-8%), Carbohydrates (61-63%), Fibers and Ash.

Extraction Method:

Aethon’s unrefined Sal butter is extracted through mechanical expeller pressing of dried sal seeds. The seeds are sun dried in order to reduce the moisture content to 6-8% (A high moisture content in the seeds results in high Free Fatty Acid (‘FFA’) percentage in the butter resulting in lower quality)

Another method to extract Sal butter is through solvent extraction, but like other butters, solvent extraction process results in partial loss of nutrients and antioxidants.

Appearance and Characteritics:

Raw sal butter is greenish-brown in colour and has a characteristic odour. It is solid at temperatures below 36 -38 deg C. The butter has a chemical composition similar to that of Mango butter and physical properties similar to that of Cocoa butter. Typical composition and characteristics of Sal butter is :

• Stearic Acid – 37-47%

• Oleic Acid – 37-45%

• Palmitic Acid – 4-7%

• Linoleic Acid – 0-4%

• Unsaponificable Matter – 2 -3 %

• Saponification Value: 185-190

The composition is very similar to cocoa butter and hence, refined sal butter is also used as substitute for cocoa butter in chocolate manufacturing.

Due to its uniform triglyceride composition, it has a high oxidative and emulsion stability, as well as good skin softening ability. It melts at skin temperatures making it ideal for sticks and balms. It also works very well in bar soaps and skin creams. Used in formulations, due to its high content of Stearic acid, Sal butter acts as an emulsifier and stabilizer in lotions and creams, besides giving a wonderful natural greenish color to the final products.

Suggested Use Levels:

Lotions & Creams: 3-5%

Balms: 5-100%

Bar Soaps: 3-6%

Conditioners: 2-5%

Benefits:

Sal butter is used to enhance spreadability of creams, lotions and cosmetic foundations combining good emolliency with superior oxidative stability. Comparable to cocoa butter in its physical properties, Sal butter can be used in similar applications. Sal butter is especially beneficial on:

• Dry and itchy skin, Rashes, Eczema, and Sunburns

• Small skin wounds

• Damaged or Rough skin (such as on feet)

• Insect bites

• Muscle aches, fatigue, and tension

• Wrinkles and signs of ageing

• Chapped skin from cold weather

• Dry or over processed hair

• Diaper rashes

• Frost bites

Sal Butter also offers a low level of UV protection (approximately SPF-6), and can be included in natural sunscreen recipes.

In Indore, under the Prevention of Food Adulteration (PFA) rules, Sal butter cannot be used in food products like chocolate and ice-cream. Hence, its use is restricted to hydrogenated vegetable cooking oil (or Vanaspati which is a low cost substitute for ghee made from cow-milk)

Aethon’s unrefined Sal butter has a shelf life of 18-24 months.