Muru-Muru butter

is obtained from the seeds of the Murumuru palm by pressing. It is a white to yellowish butter with a high content of lauric acid, myristic acid, oleic acid and saturated short chained fatty acids. The butter is similar to tucuma butter and coconut oil, but has a better consistency due to its higher melting point (approx. 33°C). The butter is classified as skin emollient
and moisturising.