 The quality of Murumuru butter makes it possible to mix it with other vegetable butters that have a lower melting point.It can also be used to partially substitute cocoa butter in chocolate, providing a firmer consistency in environments where the temperature is higher..
Murumuru butter has the great advantage of having a low acidity value (4% to 5%), especially when made from fresh seeds, which reduces the cost of refinement.Murumuru butter was highly valued in Europe and the United States during the 1940s and 1950s, when it served as an ingredient in vegetable creams and soaps.