Mango butter is a wonderful solution and has this wonderful fruity essence to it. It is used not only for skin care purposes but also many other uses. The ones who start to use this become its absolute crusaders.
Mango Butter has natural emollient properties, high oxidative ability, wound healing and regenerative activity. Mango has been traditionally used in the rainforests and tropics for its skin softening, soothing, moisturizing and protective properties and to restore flexibility and reduce degeneration of skin cells. It has a protective effect against UV radiation.
Mango Butter will provide improvements and benefits in all the conditions listed below. As you use this butter you are likely to discover additional uses. Dermatologists often recommend Mango Butter for treatment of wrinkles as most people who use it will notice decreased signs of aging and the disappearance of lines and wrinkles within 4 to 6 weeks of daily use.
Mango Butter is a tropical butter that has a similar composition to Shea and Cocoa, however the fatty acid content profile is slightly different and enhances the spectrum of –
- Natural EFAs (essentiall fatty acids)
It smells sweet and nutty in its pure form, generally has a warm creamy color and is solid at room temperature. It also melts at body temperature or upon contact with skin and disperses smoothly, providing a protective, emollient layer.
The juicy mango fruit is not the only healthy thing about the mango. Believe it or not the seed that we throw away after eating the mango possesses a high content of stearic acid, which is comparable to the amount in cocoa butter. The mango seed is expeller pressed; an expeller press is a screw-type machine that presses oil seeds through a caged barrel-like cavity.
Raw materials enter one side of the press and waste products exit the other side. The machine uses friction and continuous pressure from the screw drives to move and compress the seed material. The oil seeps through small openings that do not allow seed fiber solids to pass through. Afterward, the pressed seeds are formed into a hardened cake, which is removed from the machine.
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