 Murumuru butter contains lauric, myristic, and oleic acids.The fruit contains a white butter that is odorless and tasteless and has the advantage of not becoming rancid easily.The quality of Murumuru butter is similar to the seed fat of the Tucumã palm and coconut palm, but it has the advantage of providing greater consistency because of its melting point (33 C), which is superior to that of the Tucumã palm (30 °C) and coconut palm (22.7 °C).