In general use, the term "butter" refers to the spreadable dairy product.
The word commonly is used to describe pureed vegetable or nut products such as almond butter or fats such as cocoa butter and Shea butter
that remain solid at room temperature.
Most buttersremain a solid when refrigerated but soften to a spreadable consistency at room temperature and melt to a thin liquid consistency at 90–95 °F.
There are several kinds of natural (vegetable) butters which are
various plants, trees, roots, or seeds. They all consist of solid or
semi-solid fat oils (they remain solid at room temperature)
making them excellent emollients, softeners and protecting agents.
Their composition of oils, fatty acids and active ingredients, however,
is quite different so that each butter additionally has different