Vanilla Bean™ begins with the part most vanilla products leave behind: the bean itself. Real Vanilla planifolia powder leaves fine dark flecks throughout an ivory butter, while vanilla oleoresin and oil-soluble vanilla deepen the flavor as the butter melts. Mango, cupuaçu and shea give the scoop its body; lightweight plant oils loosen that structure the moment it meets warm skin. The result is a body butter you can see, smell and taste before the jar is empty enough to reveal how often you reached for it.
Vanilla Bean™ changes depending on how close you get to it.
Fine specks of real Vanilla planifolia remain visible throughout the butter, so the bean never disappears behind its own name.
Bean powder, oleoresin and oil-soluble vanilla release at different moments, so the aroma becomes fuller after the scoop leaves the jar.
Mango, cupuaçu and shea give the scoop shape. Body heat turns that structure into a thin layer that travels farther than the first scoop suggests.
The same vanilla system that gives the butter its aroma also gives it its edible character. There is no second formula hiding behind the skincare one.
Hands, elbows, legs, shoulders, lips or wherever the butter makes sense that day. Its usefulness is measured by how quickly the bottom of the jar appears.
NAYGA™ · VANILLA BEAN™
Fourteen ingredients. The vanilla system gets its own space because “vanilla” is doing more than one job here.
Mangifera Indica Seed Butter
The largest share of the formula. Mango butter gives Vanilla Bean™ its scoopable body without making the finished butter feel wax-heavy once it warms.
Theobroma Grandiflorum
A softer seed butter that keeps the mango-rich base from becoming rigid. Its fatty-acid and phytosterol profile adds another conditioning layer as the butter melts across skin.
Butyrospermum Parkii
Shea adds weight to the lipid phase. It extends the conditioned feel after the lighter oils have already spread, giving the finish more staying power.
Citrullus Lanatus
A fluid seed oil rich in linoleic acid. It gives the three-butter base movement, helping a dense scoop spread into a much thinner layer once it meets skin.
Caprylic/Capric Triglyceride
MCT oil is the formula’s fastest-moving lipid. It reduces drag as the butter warms and helps carry the vanilla system evenly through each scoop.
Avena Sativa
Oat-derived lipids bring another fatty-acid profile into the blend, widening the range of oils the skin encounters after the butter loses its whipped structure.
Euphorbia Cerifera Wax
Two percent is enough to help the whipped butter hold a recognizable scoop in the jar while still yielding under the heat of fingers and skin.
Helianthus Annuus Lecithin
Phospholipids sit between the formula’s heavier butters and fluid oils, helping the lipid phase behave as one butter instead of a collection of separate fats.
Food-Grade · Oil-Dispersible
This is the immediate vanilla note: the part you notice before the butter has fully warmed. Because it is oil-soluble, it lives inside the same lipid phase that touches the skin.
Natural Mixed Tocopherols
Tocopherols help slow oxidation across a formula built almost entirely from oils, butters and waxes, protecting the lipid system through the jar’s shelf life.
Vanilla planifolia
This is why Vanilla Bean™ has specks. Ultrafine real bean powder remains visible in the ivory butter, turning “vanilla bean” from a flavor name into something the eye can verify.
Real Vanilla Bean Extractives
Oleoresin brings the heavier side of vanilla forward. It gives the aroma more depth after warmth has already released the brighter first impression.
Food-Grade Confectionery Grade
The edible experience needs sweetness that can live inside an anhydrous butter. Oil-dispersible sucralose provides that without introducing water into the formula.
High-Purity Food-Grade Flavor Modifier
Used at a fraction of one percent, thaumatin rounds the flavor profile so the vanilla reads as creamy and complete rather than as sweetness sitting on top of aroma.
VANILLA BEAN™ · FROM JAR TO SKIN
What begins as a speckled ivory scoop becomes thinner, warmer and more aromatic with every stage of contact.
Dense enough to hold its shape, with the vanilla-bean specks still visible before warmth changes anything.
The butter softens first. Then the vanilla opens, becoming fuller as the lipid phase loosens between the hands.
The scoop loses its edges and becomes a translucent film. What looked dense in the jar now covers far more skin.
The visible butter disappears into the routine. The conditioned feel and close vanilla trace remain after your hands move on.
VANILLA BEAN™ · THE FINAL DETAILS
Reusable spatula included
Store in a cool, dry place away from direct sunlight and heat.
Keep the jar tightly closed and avoid introducing water into the product.
Mango, cupuaçu and shea butters may soften or partially melt when exposed to warmer temperatures.
If this happens, move the closed jar to a cooler environment and allow the butter to firm naturally before use.
Temperature can change the shape of the butter without changing what is inside it.
