Everything about Kokum Butter and Its Potential Benefits

Kokum butter is a vegetable fat extracted from the seeds of the Kokum tree (Garcinia indica), which is native to the Western coastal region of India [1]. The fruits of the Kokum tree yield seeds rich in fats, antioxidants, and essential fatty acids. Kokum butter is the resulting fat extract, which is notable for being solid and brittle at room temperature [1].

In its raw state, the colour of Kokum butter can range from greyish-white to yellowish-white. Commercial preparations are typically refined to achieve a standardised white colour. It possesses a very mild or nearly absent scent and is valued for its stability and relatively long shelf life.

How is Kokum Butter Made?

The traditional extraction process of Kokum butter involves several steps:

1. Preparation: Seeds are obtained from the ripe Kokum fruits.
2. Drying and Boiling: The seeds are dried, crushed or chopped, and then boiled in water.
3. Separation: The oily fat layer that separates during boiling is skimmed off and collected in containers.
4. Refinement: As the fat cools, it solidifies. This crude butter often undergoes further cleaning through remelting and filtration to remove impurities and standardise its texture and colour.

Its high content of saturated fatty acids makes Kokum butter a highly stable fat, useful in various cosmetic, pharmaceutical, and food formulations [1].

Composition of Kokum Butter

The unique properties of Kokum butter, particularly its melting point and hardness, are determined by its fatty acid profile. The primary component is a highly saturated fatty acid that contributes to its solid state at ambient temperatures. The typical fatty acid composition is as follows [2]:

*Note: Stearic acid is the dominant fatty acid, contributing to the butter’s characteristic hardness and stability [2].

Potential Benefits and Uses of Kokum Butter

Kokum butter’s rich composition of fatty acids and antioxidant compounds, including Vitamin E, underlies its traditional and modern applications in skincare and other industries.

1. Effective Skin Moisturiser

The high concentration of fatty acids, particularly Stearic and Palmitic acids, makes Kokum butter an excellent emollient [2]. It forms a protective barrier on the skin’s surface, which helps to reduce transepidermal water loss, supporting the skin’s moisture barrier and maintaining elasticity [1]. This property makes it a key ingredient in products designed for dry or sensitive skin.

2. Wound and Skin Barrier Support

In traditional applications, Kokum butter has been used for its demulcent and healing properties [3]. A recent clinical study investigated the topical application of Kokum butter in the management of Padadari (cracked heels) and reported positive outcomes in reducing the depth and roughness of the fissures [3]. It is traditionally applied to soothe various skin ailments, including sores and chapped skin.

3. Potential Anti-inflammatory and Antimicrobial Effects

Research suggests that the natural compounds present in the Kokum fruit and its extracts possess antioxidant and antimicrobial properties [4]. These compounds may help relieve local irritation and reduce inflammation when applied topically [1].

4. Non-Comedogenic Skin Soother

Kokum butter is considered non-comedogenic, meaning it has a light texture and is less likely to clog pores on application compared to some other heavier butters [1]. This property makes it a suitable moisturiser for individuals prone to minor breakouts, as it can hydrate the skin without contributing significantly to pore blockage or acne formation.

5. Culinary and Industrial Applications

Kokum butter is edible and is highly valued in the food industry for its high melting point and stability [2]. Due to its high content of saturated fatty acids (Stearic Acid), it is frequently used as a substitute for cocoa butter in high-quality dark and milk chocolate formulations to increase the hardness and improve the stability of the final product at room temperature.

Conclusion

Kokum butter, derived from the seeds of the Indian Kokum tree, is a stable, non-comedogenic fat highly valued for its emollient properties, making it an effective moisturiser and skin barrier supporter. Due to its unique composition, it also finds application as a substitute for cocoa butter in the food industry. While generally safe for use, consumers should always perform a patch test before incorporating it into a regular routine, especially if they have highly sensitive skin.

Frequently Asked Questions (FAQs)

Is Kokum butter good for eczema?

Reports suggest that the emollient and anti-inflammatory properties of Kokum butter may help soothe and moisturise dry, irritated skin associated with eczema, offering symptomatic relief [1]. However, it is not a direct treatment, and a dermatologist should be consulted for managing the condition.

Are there any side effects of Kokum butter?

There are no widely reported systemic side effects of Kokum butter when used topically or consumed in moderation. However, as with any natural product, individuals with severe allergies or highly sensitive skin should opt for a patch test before applying it extensively.

Does Kokum butter help in hair growth?

While not directly proven to stimulate hair growth, the essential fatty acids present in Kokum butter can help nourish and condition the scalp and hair strands upon application, which supports a healthy environment for hair growth.

Is Kokum butter edible?

Yes, Kokum butter is edible and has a neutral flavour. It is primarily used in the food industry as a stabiliser and substitute for cocoa butter in confectionery and chocolate products.

References

[1] Lim, S. H., Lee, H. S., Lee, C. H., & Choi, C.-I. (2021). Pharmacological activity of Garcinia indica (Kokum): An updated review. Pharmaceuticals, 14(12), 1338. https://doi.org/10.3390/ph14121338

[2] Kongara Harshitha, Goluguri Achiritha, Sukarna Singha Roy, Calef T Suchen, & Joshua T Suchen. (2022). Review-based study on nutritional composition, health benefits and bioactive compounds of Kokum. The Pharma Journal, 11(1S), 831–836. https://www.thepharmajournal.com/archives/2022/vol11issue1S/PartK/S-11-1-155-831.pdf

[3] Mohammed, F., Joshi, S. V., & Shridhara Bairy Tantrady. (2017). Clinical efficacy of Vrukshamla Beeja Taila (Kokum Butter) in the management of Padadari (Cracked Heels). Journal of Ayurveda Medical Sciences, 2(2), 209–213. https://doi.org/10.5530/jams.2017.2.16

[4] Lakshmi, C., Kumar, K. A., Dennis, T. J., & Kumar, T. S. S. P. N. S. S. (2011). Antibacterial activity of polyphenols of Garcinia indica. Indian Journal of Pharmaceutical Sciences, 73(4), 470–473. https://doi.org/10.4103/0250-474X.95655