Natural butters and waxes are obtained from natural sources including nuts, beans, and kernels. They are typically thicker in consistency than lotions and creams as they are devoid of water. Thanks to the presence of fatty acids, these butters are usually solid at room temperature. 
These butters add stability, viscosity, and, at times, hardness when they are introduced to natural emulsions and formulations. 
To determine the quality of a natural butter, its aroma, consistency, method of extraction, and the rate of absorption should be taken into consideration. Also, the presence of tocopherols, natural fatty acids, and sun protection factor should be considered.