Murumuru
Butter
A naturally rich Amazonian butter valued for its distinctive consistency, fatty acid composition and versatility in personal care, hair care and specialty formulation applications.
Request Product Information →A distinctive botanical fat with versatile applications
Murumuru butter is a natural fat obtained from the kernels of the murumuru palm. Traditionally valued for its firmness and characteristic fatty acid profile, it offers formulation possibilities across personal care, cleansing products and selected specialty fat applications.
Natural character. Functional versatility.
Murumuru butter is described in the cited technical literature as a white, naturally occurring fat with little characteristic odor or taste. Its fatty acid composition includes lauric, myristic and oleic acids.
Its reported melting point of approximately 32.5°C gives it a relatively firm consistency compared with coconut and palm oils cited in the historical reference. This characteristic may be useful when developing formulations that require structure and consistency.
Actual color, odor, melting behavior and stability can vary with origin, processing, storage and product grade.
Fatty Acid Profile
Contains lauric, myristic and oleic acids, contributing to its characteristic fat composition.
Distinctive Consistency
A reported melting point near 32.5°C distinguishes murumuru butter from some softer tropical fats.
Formulation Potential
Suitable for evaluation in hair care, skin care, cleansing and selected specialty fat formulations.
Physicochemical characteristics
The following values and descriptions are drawn from the historical references listed below. They should not be treated as a current certificate of analysis or guaranteed product specifications.
| Common Name | Murumuru Butter |
|---|---|
| Botanical Name | Astrocaryum murumuru |
| Material Type | Natural vegetable fat obtained from the kernels |
| Appearance | White fat, as described in the historical literature |
| Odor and Taste | Reported as having no distinctive odor or taste |
| Reported Melting Point | Approximately 32.5°C |
| Fatty Acids Mentioned | Lauric acid, myristic acid and oleic acid |
| Kernel Oil Content | Historical literature reports approximately 40–42% oil content in the kernel. |
| Reported Hydraulic Extraction Yield | Up to approximately 35% of the dry kernel weight under the conditions described in the source. |
Technical note: Values are literature-based and may vary according to raw material quality, moisture, extraction method and refining. Request a current technical data sheet, specification sheet and certificate of analysis for the exact commercial grade before formulation or purchase.
Designed for formulation possibilities
Murumuru butter has been described in the literature for use in several product categories. Suitability and use levels depend on the formulation, product grade and applicable regulatory requirements.
Hair Care
An ingredient to evaluate in conditioners, hair creams, shampoos and curl-focused formulations seeking emollient properties and a richer sensory profile.
Skin Care
Can be evaluated in moisturizing creams, lotions and other emollient formulations designed to support skin softness and improve product texture.
Soaps and Cleansing
A vegetable fat historically used in soapmaking and discussed in combination with other tropical fats for cleansing product formulations.
Color Cosmetics and Deodorants
May be evaluated in lipsticks, deodorants and other anhydrous or structured personal care products, subject to formulation testing.
Specialty Fat Blends
Its reported firmness makes it a candidate for research into blends with softer vegetable fats.
Confectionery Research
Historical literature discusses murumuru fat in relation to partial cocoa butter substitution. Any food use requires separate technical, safety and regulatory assessment.
Formulation guidance: The historical source mentions concentrations ranging from 0.5% to 8% across certain product categories. These are not universal recommendations. Determine appropriate levels through formulation trials and supplier documentation.
Harvest season and supply considerations
Murumuru fruit develops in clusters on the palm. Once ripe, the fruit cluster falls to the ground, where the fruit pulp is consumed by animals and the kernels may be left exposed. The kernels are then processed to recover the oil-rich almond inside.
Kernel preparation, drying and moisture control are important considerations for storage and raw material quality. The historical literature describes drying the kernels to approximately 5–6% moisture before storage to help reduce deterioration.
Confirm the harvest calendar locally
Harvest timing can vary with location, hydrological conditions and seasonal climate. The references supplied do not establish a verified harvest calendar for every producing region. Contact suppliers for current availability, harvest period and delivery lead times.
Rooted in the Amazonian landscape
The murumuru palm is associated with the Brazilian Amazon and areas extending toward Bolivia and Peru. Historical botanical literature describes the species in periodically flooded environments, river islands, lowlands and várzea forests, including areas around the Amazon estuary and Marajó Island.
- Habitat: Periodically flooded areas, river margins and lowland forest environments.
- Fruit: Ripe fruit clusters can fall naturally to the ground.
- Seed processing: The hard kernel shell requires suitable preparation before the kernel can be recovered.
- Growth: The historical source describes moderate seed germination and slow field growth.
- Harvest considerations: The palm's spiny trunk, leaves and fruit clusters can make collection difficult.
Responsible sourcing should consider local harvesting practices, traceability, community participation and the conservation of the ecosystems where the palm grows.
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GreenSupply AI · Botanical Ingredients
Explore murumuru butter for your next formulation
Looking for technical information, sourcing details or availability? Contact GreenSupply AI to discuss your ingredient requirements and commercial inquiry.
Contact GreenSupply AI →References
- LORENZI, H. Palmeiras no Brasil: exóticas e nativas. Nova Odessa, SP: Editora Plantarum, 1996, p. 303.
- PESCE, C. Oleaginosas da Amazônia. Belém: Oficinas Gráficas da Revista Veterinária, 1941.
- PINTO, G. P. Características físico-químicas e outras informações sobre as principais oleaginosas do Brasil. Recife: Instituto de Pesquisas e Experimentação Agropecuárias do Nordeste, Boletim Técnico 18, 1963.
The information on this page is provided for general ingredient education. Historical literature values are not a substitute for current supplier specifications, safety documentation, analytical testing or applicable regulatory requirements. Application suitability must be assessed for the intended end product.
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