Mango Butter

AT THE HEART...

Mango Butter is a rich natural fat derived from the seeds contained inside the pits of the Mango fruit.

Used topically, Mango Butter’s long-lasting emollience nourishes skin and boosts its elasticity as well as its suppleness, thereby making skin look smoother and firmer. Its soothing quality makes it ideal for use on skin afflicted by itching, stinging, burning, and stretch marks.

Used in hair, Mango Butter seals in moisture and reduces breakage and hair loss by strengthening hair follicles, thereby encouraging the growth of stronger, healthier hair.

BENEFITS OF USING MANGO BUTTER

The main chemical constituents of Mango Butter are: Oleic Acid, Stearic Acid, Palmitic Acid, Linoleic Acid, Arachidic Acid, Vitamin A, Vitamin C, and Vitamin E.

OLEIC ACIDS (OMEGA 9) are known to:

Maintain the softness, suppleness, and radiance of skin and hair
Stimulate the growth of thicker, longer, and stronger hair
Reduce the appearance of aging, such as premature wrinkles and fine lines
Eliminate dandruff and thereby support hair growth
Boost immunity
Exhibit anti-oxidant properties
Prevent joint inflammation, stiffness, and pain
Impact the hardness or softness of the butter

STEARIC ACID is known to:

Have cleansing properties that purge dirt, sweat, and excess sebum from hair and skin
Be an ideal emulsifying agent that binds water and oil
Help products remain potent when stored for long periods of time
Condition and protect hair from damage without diminishing luster or making it feel heavy
Have exceptional cleansing properties
Soften skin
Provides the butter with a solid consistency

PALMITIC ACID is known to:

Have emollient properties
Soften hair without leaving a greasy or sticky residue
Be the most common saturated fatty acid

LINOLEIC ACID (OMEGA 6/Vitamin F) is known to:

Moisturize hair and promote its growth
Facilitate wound healing
Be an effective emulsifier in the formulation of soaps and quick-drying oils
Exhibit anti-inflammatory properties
Soothe acne and reduce chances of future outbreaks
Promote moisture retention in skin and hair
Make oils feel thinner in consistency when used in an oil blend, thus being beneficial for use on acne-prone skin
Soothe and promote the healing of skin conditions like eczema and dermatitis
Slow the look of premature aging

ARACHIDIC ACID is known to:

Enhance and promote muscle gain/mass by boosting the body’s inflammatory responses
Boost immunity
Ease symptoms of depression
Soothe pain and discomfort associated with arthritis
Reduce weight

VITAMIN A is known to:

Protect skin against damage caused by UV radiation
Slow the appearance of aging by smoothing wrinkles and fine lines
Stimulate production of collagen
Stimulate cells regeneration to keep skin healthy, strong, and firm
Facilitate faster healing of wounds
Protect skin against toxins and bacteria and promotes cell production, thus boosting immunity
Lighten unwanted blemishes and dark spots, thus balancing skin tone to create an even glow
Slow the production of oil in the skin and clears pores, thereby preventing acne breakouts

VITAMIN C is known to:

Exhibit anti-oxidant properties
Promote collagen synthesis that gives skin a smoother appearance
Help reduce and soothe damage caused by ultraviolet radiation
Brighten and even out skin tone
Shield skin from the noticeable effects of pollution
Significantly improve skin’s moisture content, thus sustaining a youthful look for a longer period of time

VITAMIN E is known to:

Have anti-oxidant properties that slow the look of aging and boost circulation
Repair scarred and blemished skin
Prevent moisture loss from skin and hair
Offer soothing relief to skin that has been burned
Deeply cleanse pores and balance oil production

As illustrated, Mango Butter is reputed to have many therapeutic properties. The following highlights its many benefits and the kinds of activity it is believed to show:

COSMETIC: Regenerative, Protective, Anti-Oxidant, Anti-Aging, Softening, Soothing, Moisturizing.

CULTIVATING AND HARVESTING MANGO BUTTER

Native to India, Mango trees belong to the Anacardiaceae family along with cashews and pistachios. Mango trees grow in approximately 1000 varieties and have become a multi-national botanical that can be found throughout various sub-tropical and tropical lowlands around the world, including the Americas, Mexico, Brazil, the Caribbean, Africa, Indonesia, and China.

Saplings of this evergreen tree produce leaves that are reddish brown. Once they mature, the leaves turn dark green and the trees can grow to a height of 130 feet. The inflorescence of approximately 3000 small, fragrant flowers – usually white-red or yellow-green in color – begins to grow in bunches at different times of the year, depending on the individual tree’s region of growth and its required climatic conditions. One tree produces both male and female flowers, which produce the succulent Mango fruit.

The matured fruit – considered to be a drupe – comes in a variety of color combinations, including the following: yellow, green, yellow and green, red and green, red and yellow, and orange. The shape of the fruit also varies and can include round, heart, oval, or kidney shapes. Pre- and post-harvest conditions such as grafting, fertilization, pruning, and pest control affect the final quality of Mangoes in terms of their size, taste, essential nutrients, vitamins, and mineral content. Factors that negatively impact Mango quality include pests, disease, inopportune harvesting time, ripening conditions, and a lack of appropriate storage facilities.

Depending on the variety of tree and the weather conditions, Mango fruits can begin to ripen 3-5 months after flowering. The fruit is made up of a thick outer skin, known as the Epicarp or Exocarp. This protects the thick, yellow, fleshy Mesocarp or the Pulp layer inside. The single hard, flat inner Endocarp is commonly referred to as the Stone or the Pit. This contains a single inner Endosperm commonly referred to as the Seed, which is oblong or ovoid in shape and covered in a Seed Coat.

Generally, Mangoes are harvested while in a firm yet mature stage of greenness, often ripening further after being harvested and during the transport and storage phases of production. Some varieties of Mango fruits are considered mature when the fruit’s skin has a slight blush to its color and its pulp has changed in color from white to yellow. It is legitimately mature when the “nose” or the Beak – the pointy tip at the opposite end of the stem – has rounded out.

The ideal harvest practice that achieves optimal fruit quality is the method of removing fruits from the trees by hand-picking them rather than beating them with sticks to make them drop to the ground. If the fruits are harvested incorrectly, their stems may release a milky sap called Latex, which is produced by the tree and which begins to congeal when exposed to air. If latex is left on the fruit’s skin, the skin will turn black. In order to reduce the amount of latex, the fruits should be detached from their trees with small amounts of the stems remaining attached to the fruits. As an alternative to handpicking the fruits, harvesting machinery may also be used. To prevent the fruits from bruising from impact, they are stored in boxes or crates rather than sacks.

HOW IS MANGO BUTTER EXTRACTED?

Mango Butter is typically extracted by Expeller- or Cold-Pressing de-shelled Mango fruit seeds. The oil-bearing Mango seeds are placed inside a hydraulic press machine. They undergo high pressure and friction in order to release their oils, which seep through small openings at the bottom of the pressing barrel. These openings are small enough to prevent Mango fibers from leaving the barrel. The resultant butter is light in color with a faint scent that retains its nutritive value.

Mango Butter may also be obtained through Solvent Extraction: First, the seeds are collected and washed immediately with water. Next, they are dried under the sun to reduce their moisture content. After being roasted inside a drum roaster, they have their hulls removed mechanically. Alternatively, they are manually beaten with wooden clubs. The seed pieces are sent to a hammer mill where they are placed into a pellet-making machine and turned into pellets. These are placed inside a cooler, then they are transported to the plant for solvent extraction.

After the Mango Butter has been extracted from the fruit seeds, it is heated and boiled to a rich and creamy consistency. The final product is solid at room temperature with a consistency that resembles slightly firmer Jojoba esters. Melting easily with body heat, Mango Butter’s light yet protective moisturizing layer is easily absorbed by the skin, leaving it feeling satiny rather than greasy. The subtle, slightly sweet and fatty scent of Mango Butter is not like the fruit, as it is derived from the seed rather than the fruit’s flesh.