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Kokum butter or kokum oil is a fat derived from the seeds of the kokum tree (Garcinia indica; also known as wild mangosteen or red mangosteen). Kokum butter is edible and can also be used for things other than cooking.

Kokum fruits contain five to eight large seeds which account for 20-23% of the fruit's weight. The kernels account for 61 percent of the weight of the seed, while the oil content of the kernel accounts for about 44%. The seeds are compressed and embedded in an acidic pulp. The oil content of the seeds is 23-26%. The average yield of seeds for a tree is 10-15 kilograms. The fruits are collected for seeds from April to May.^[1] The kernels account for 60% of the fruit by weight. The oil content of a kernel is 41-42%. A kernel contains protein up to 17%.

Collection of seeds

Fruits are collected manually by handpicking. The tree branches are shaken with long sticks and fallen fruits are collected. The fruits are broken by sticks to separate the seeds, which are picked up by hand. Then the separated seeds are dried to reduce their moisture content.

Properties of oil

Kokum oil or kokum butter is light gray or yellowish in color. After refining, the kokum fat is equivalent to vanaspati ghee.

Property	Value^[2]^{[unreliable source?]}
Appearance	Light pinkish white color
Odor	Characteristic kokum odor
Taste	Typical taste of kokum fat
Specific gravity	.898-0.914 g/cm³
Slip melting point	34-40 °C
Iodine value	34-40
Saponification value	187-193
Unsaponifiable matter	1.2%
Moisture	0.25
Peroxide value	4.0 max

Kokum oil contains up to 60-65% saturated fatty acid, making it solid at room temperature, so this oil is known as kokum butter or kokum fat. Its triglyceride composition is uniform and consists of up to 80% of stearic-oleic-stearic (SOS) triglycerides. Because its slip melting point is close to human body temperature (37°C), it tends to melt on skin contact.

Fatty acid composition of fat^[1]^{[unreliable source?]}^[2]^{[unreliable source?]}

Fatty acid	Percentage
Palmitic acid (C16:0)	2.0-8.0
Stearic acid (C18:0)	55-65
Oleic acid (C18:1)	30-44
Linoleic acid (C18:2)	0-8

Uses

Kokum butter is non-greasy and gets absorbed into the skin once it is applied. It is often used as a substitute for cocoa butter due to its triglyceride composition. Kokum butter has emollient properties and good oxidative stability, which can assist emulsion integrity. With its relatively higher melt point, it melts slightly at skin temperatures, making it ideal for lipsticks and balms. It is also added in the making of bar soaps and skin lotions.^[3]^{[unreliable source?]}

References

^ ^a ^b SEA HandBook. The Solvent Extractors' Association Of India. 2009.
^ ^a ^b "Kokum Fat - Garcinia indica Fat, kokum fruit, cambogia garcinia, garcinia extract". Pioneerherbal.com. Archived from the original on 2014-02-20. Retrieved 2013-11-21.
^ "Kokum Butter". Soapgoods.com. Retrieved 2013-11-21.

[sea-1] SEA HandBook. The Solvent Extractors' Association Of India. 2009.

[herbal-2] "Kokum Fat - Garcinia indica Fat, kokum fruit, cambogia garcinia, garcinia extract". Pioneerherbal.com. Archived from the original on 2014-02-20. Retrieved 2013-11-21.

[soap-3] "Kokum Butter". Soapgoods.com. Retrieved 2013-11-21.

[1]

[2]

[3]

@@ Line 1: / Line 1: @@
+{{Short description|Oil from the seeds of the kokum tree}}
+{{reliable sources|date=April 2019}}
 [[File:Kokumfruitsdried.jpg|thumb|right|Dried fruit]]
 [[File:Kokum Butter.jpg|thumb|right|Kokum butter as sold traditionally in the form of oblong ball]]
-'''Kokum oil''' is a [[seed oil]] derived from the seeds of the [[kokum]] tree (''Garcinia indica''; also known as wild mangosteen or red mangosteen).  Kokum oil is edible and can also be used for things other than cooking.
+'''Kokum butter''' or '''kokum oil''' is a [[Vegetable oil|fat]] derived from the seeds of the [[kokum]] tree (''Garcinia indica''; also known as wild mangosteen or red mangosteen).  Kokum butter is edible and can also be used for things other than cooking.
-Kokum fruits contain five to eight large seeds which account for 20-23% of the fruit's weight. The kernels account for 61 percent of the weight of the seed, while the oil content of the kernel accounts for about 44%. The seeds are compressed and embedded in an acidic pulp. The oil content of the seeds is 23-26%. The average yield of seeds for a tree is 10-15 kilograms. The fruits are collected for seeds from April to May.<ref name="sea">SEA,HandBook-2009,By The Solvent Extractors' Association Of India</ref> The kernels account for 60% of the fruit by weight. The oil content of a kernel is 41-42%. A kernel contains [[protein]] up to 17%.
+Kokum fruits contain five to eight large seeds which account for 20-23% of the fruit's weight. The kernels account for 61 percent of the weight of the seed, while the oil content of the kernel accounts for about 44%. The seeds are compressed and embedded in an acidic pulp. The oil content of the seeds is 23-26%. The average yield of seeds for a tree is 10-15 kilograms. The fruits are collected for seeds from April to May.<ref name="sea">{{cite book | title = SEA HandBook | date = 2009 | publisher = The Solvent Extractors' Association Of India}}</ref> The kernels account for 60% of the fruit by weight. The oil content of a kernel is 41-42%. A kernel contains [[protein]] up to 17%.
 ==Collection of seeds==
@@ Line 11: / Line 13: @@
 Kokum oil or kokum butter is light gray or yellowish in color.  After refining, the kokum fat is equivalent to vanaspati ghee.
+{| class="wikitable"
-'''Table-physical-chemical properties of oil'''<ref name="herbal">{{cite web |url=http://www.pioneerherbal.com/food-additives/kokum-fat.html |title=Kokum Fat - Garcinia indica Fat, kokum fruit, cambogia garcinia, garcinia extract |publisher=Pioneerherbal.com |date= |accessdate=2013-11-21 |deadurl=yes |archiveurl=https://web.archive.org/web/20140220005419/http://www.pioneerherbal.com/food-additives/kokum-fat.html |archivedate=2014-02-20 |df= }}</ref>{{rs}}
+|-  style="text-align:center;"
-{| class="wikitable"
+|'''Property''' ||'''Value'''<ref name="herbal">{{cite web |url=http://www.pioneerherbal.com/food-additives/kokum-fat.html |title=Kokum Fat - Garcinia indica Fat, kokum fruit, cambogia garcinia, garcinia extract |publisher=Pioneerherbal.com |access-date=2013-11-21 |url-status=dead |archive-url=https://web.archive.org/web/20140220005419/http://www.pioneerherbal.com/food-additives/kokum-fat.html |archive-date=2014-02-20 }}</ref>{{Unreliable source?|date=April 2019}}
-|-  style="background:indigo; color:white; text-align:center;"
-|Property ||Limits
 |-
 |Appearance||Light pinkish white color
@@ Line 22: / Line 23: @@
 |Taste||Typical taste of kokum fat
 |-
-|Specific gravity||.898-0.914
+|[[Specific gravity]]||.898-0.914 g/cm<sup>3</sup>
 |-
-|Slip melting point||34-40&nbsp;°C
+|[[Slip melting point]] ||34-40&nbsp;°C
 |-
-|Iodine value||34-40
+|[[Iodine value]]||34-40
 |-
-|Saponification value||187-193
+|[[Saponification value]]||187-193
 |-
-|Unsaponifiable matter||1.2%ax
+|Unsaponifiable matter||1.2%
 |-
 |Moisture||0.25
 |-
-|Peroxide value||4.0 max
+|[[Peroxide value]]||4.0 max
 |}
-Kokum oil contains up to 60-65% [[saturated fatty acid]], making it solid at room temperature, so this oil is known as kokum butter or kokum fat. Its triglyceride composition is uniform and consists of up to 80% of stearic-oleic-stearic (SOS) triglycerides. The butter melts readily on contact with the [[skin]].<ref name="soap"/>
+Kokum oil contains up to 60-65% [[saturated fatty acid]], making it solid at room temperature, so this oil is known as kokum butter or kokum fat. Its triglyceride composition is uniform and consists of up to 80% of stearic-oleic-stearic (SOS) triglycerides. Because its slip melting point is close to human body temperature (37°C), it tends to melt on skin contact.
-'''Fatty acid composition of fat'''<ref name="sea"/><ref name="herbal"/>
+'''Fatty acid composition of fat'''<ref name="sea"/>{{Unreliable source?|date=April 2019}}<ref name="herbal"/>{{Unreliable source?|date=April 2019}}
 {| class="wikitable"
@@ Line 44: / Line 45: @@
 |Fatty acid ||Percentage
 |-
-|[[Palmitic acid]](C16:0)||2.0-8.0
+|[[Palmitic acid]] (C16:0)||2.0-8.0
 |-
-|[[Stearic acid]](C18:0)||55-65
+|[[Stearic acid]] (C18:0)||55-65
 |-
-|[[Oleic acid]](C18:1)||30-44
+|[[Oleic acid]] (C18:1)||30-44
 |-
-|[[Linoleic acid]](C18:2)||0-8
+|[[Linoleic acid]] (C18:2)||0-8
 |}
 ==Uses ==
-Kokum butter is non-greasy and gets absorbed into the skin once it is applied. It is often used as a substitute for [[cocoa butter]] due to its [[triglyceride]] composition.  Kokum butter has emollient properties and good oxidative stability, which can assist emulsion integrity. With its relatively higher melt point, it melts slightly at skin temperatures, making it ideal for lipsticks and balms. It is also added in the making of bar soaps and skin lotions.<ref name="soap" >{{cite web|url=http://www.soapgoods.com/Kokum-Butter-p-1258.html |title=Kokum Butter |publisher=Soapgoods.com |date= |accessdate=2013-11-21}}</ref>{{rs}}
+Kokum butter is non-greasy and gets absorbed into the skin once it is applied. It is often used as a substitute for [[cocoa butter]] due to its [[triglyceride]] composition.  Kokum butter has emollient properties and good oxidative stability, which can assist emulsion integrity. With its relatively higher melt point, it melts slightly at skin temperatures, making it ideal for lipsticks and balms. It is also added in the making of bar soaps and skin lotions.<ref name="soap" >{{cite web|url=http://www.soapgoods.com/Kokum-Butter-p-1258.html |title=Kokum Butter |publisher=Soapgoods.com |access-date=2013-11-21}}</ref>{{Unreliable source?|date=April 2019}}
 ==References==

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