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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 butters remain 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 extracted from 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 properties.
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Almond Butter Aloe Butter Argan Butter Avocado Butter
Blueberry Butter Butter Base Cocoa Butter - Deodorized Cocoa Butter - Natural
Coffee Bean Butter Green Tea Butter Hemp Seed Butter Illipe Seed Butter
Jojoba Butter Kokum Seed Butter Kukui Butter Lavender Butter
Lemon Butter Lime Butter Macadamia Butter Mango Butter
Olive Butter Orange Butter Pistachio Butter Pumpkin Seed Butter
Raspberry Butter Sal Butter Shea Aloe Butter Shea Butter - Raw & Unrefined
Shea Butter - Refined Soy Butter Strawberry Butter Tamanu Butter
Vanilla Butter Whipped Shea Butter
   
 
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