Growing in the rainforest belt of West Africa, allanblackia is a solid edible vegetable butter extracted from seeds. The seeds yield ~ 50% of oil which due to its high stearic acid content, quickly solidifies into butter.
It has a melting point of 42°C.
Allanblackia has a lovely natural scent of a very soft vanilla undertone – an ideal ingredient for making ice cream.
Allanblackia is an excellent substitute for cocoa butter or kokum butter. It has a high percentage of stearic making it most stable and one of the hardest exotic butter. Allanblackia has an oleic acid [moisturiser] content of 40%. It is however a “non-greasy/dry” butter and can be used in soaps, lip balms, hair products etc.
.140(NaOH) .197 (KOH)