PEG-75 SHOREA BUTTER GLYCERIDES

What Is PEG-75 SHOREA BUTTER GLYCERIDES?

A PEG-75 ester of shorea butter glycerides. Shorea butter (Shorea stenoptera), also known as sal butter or Borneo tallow, is a plant fat rich in stearic and oleic acids with a fatty acid profile similar to cocoa butter. The PEG-75 chain makes this water-soluble, delivering the emollient and skin-conditioning properties of shorea butter in aqueous cosmetic products. Shorea butter is known for its high oxidative stability and rich, creamy texture.

Key Skin Benefits

• + Shorea butter emolliency — provides skin-softening similar to cocoa butter but with better oxidative stability
• + Water-soluble delivery — enables shorea butter benefits in clear and gel products
• + High melting point fat — shorea butter creates a protective, long-lasting emollient film
• + Rich in stearic acid — supports skin barrier function

Pros

• + CIR-reviewed — PEG glycerides generally recognized as safe
• + Plant-derived — shorea butter from sustainable Southeast Asian forest sources
• + Non-comedogenic — PEG modification eliminates pore-clogging potential
• + Excellent oxidative stability — shorea butter resists rancidity better than many other plant butters
• + Unique alternative to shea and cocoa butter derivatives

Cons

• − Very high PEG content (75 units) — significant ethoxylation impurity risk
• − Limited specific clinical data — shorea butter is less studied than shea or cocoa butter
• − Synthetic processing — far removed from the natural butter
• − Sustainability concerns — Shorea species include some endangered timber trees (stenoptera is cultivated, not threatened)

Specifications

Safety Ratings

Regional Regulatory Limits

Typical Usage % by Product Type

References

1. CIR (2018) — Safety Assessment of Plant Fat-Derived Ingredients as Used in Cosmetics.
2. CosIng (2025) — European Commission Cosmetic Ingredient Database. https://ec.europa.eu/growth/tools-databases/cosing/
3. EWG Skin Deep — Cosmetic Ingredient Database. https://www.ewg.org/skindeep/
4. Gunstone FD (2011) — Vegetable Oils in Food Technology: Composition, Properties and Uses. Wiley-Blackwell.