The melting profile shows solid fat content as a function of temperature. We measure this by pulsed Nuclear Magnetic Resonance, which gives a direct readout of the solid content in an emollient at a given set of temperature data points, following standardized protocols. When these points are connected, they form the shape of the melting profile. 

The melting profile graphs below compare our optimized soft butter with their standard refined equivalents. As you will see, even when they share the same INCI name, the melting profiles are very different. And this indicates how the comparative butter variants will behave in formulations - on the skin and in the jar. A lower solid fat content at room temperature (20 °C) means the butter will be softer and more pliable. The higher solid fat content at skin temperature (35 °C) helps protect and repair the lipid barrier. And the higher solid fat content at 40 °C provides thermal stability to hydrous and anhydrous formulations and makes upscaling easier.