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Vateria indica oil – Wikipedia

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Common names in Indian languages:
– Sanskrit: Dupa, Kundura, Ajakarna, Sarjaks
– Hindi: Kharub, Safed Damar, Sundras

– Dhupa kernels are approximately 47% of the fruit, with an average weight of 55 grams
– The kernel is reddish white or green with a thick brown covering and is hard, brittle, and aromatic
– Moisture content in a fresh kernel is about 41-47%
– Kernels contain 19-23% pale yellow fat/oil with a tallow-like consistency
Fat/oil content is generally around 25% of the dried kernel by weight

Collection and processing:
– Seeds are collected immediately after fruit falls to prevent germination or infestation
– Collection process takes 4-5 weeks
– Fruits are decorticated with wooden mallets
– Kernels are dried by agitation under the sun
– Oil is extracted through expeller and solvent extraction methods

Oil and fat:
– Vateria indica oil is known as piney tallow or dhupa fat
– Dhupa oil contains over 55.0% saturated fatty acids, remaining solid at lower temperatures
Fat contains 40-45% stearic acid, 10-13% palmitic acid, and 43-48% oleic acid
– Arachidic acid is present up to 5.0%
– Dhupa fat is greenish yellow to white, fairly soft, and can be bleached

Uses of oil:
– Refined fat is obtained after chemical conventional refining and is edible
– Used in filling and as a substitute for cocoa butter
– Utilized in yarn-sizing, candle, soap, and cosmetics manufacturing
– Refined for edible use in confectionery and as an adulterant of ghee

Plant Details from
– SEA Hand Book-2009 by The Solvent Extractors Association of India
– Fatty Acid Composition Of Some Major Oils from
– IS 8879 (1980): Dhupa Fat (FAD 13: Oils and Oilseeds) (PDF) from
– Information from and

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