vegetable butters

Naturally occurring fats that melt sharply because they contain mainly a single triacylglycerol. Cocoa butter from the cocoa bean, used in chocolate; Borneo tallow or green butter from the Malaysian and Indonesian plant Shorea stenopiera resembles cocoa butter; shea butter from the African plant Butyrospermum parkii is softer than cocoa butter. Mowrah fat or illipé butter is from the Indian plant Bassia longifolia.