柯柯豆脂至今一直广泛地用作栓剂基质;但是有某些众所周知的缺点:如遇过热后变硬延长而又形成低熔点的固体,在热带地区的室溫接近柯柯豆油的熔点,故在較高的室溫时是有問题的。从Shorea品种中得到的种子脂肪,具有較高的熔点,可适宜于热带地区代替柯柯豆脂用作栓剂基貭。它們的熔点恰好低于体温而高于周围的温度,并且比柯柯豆脂更加滿意的乃 Keke Soybean Oil has been widely used as a suppository base; however, it has some well-known disadvantages: If it hardens after overheating and forms a low-melting solid, the room temperature in the tropics is close to the melting point of keke soybean oil, so It is problematic at higher room temperature. The seed fat obtained from the Shorea variety has a high melting point and can be used as a suppository base in place of keko bean fat in tropical regions. Their melting point is just below the body temperature and higher than the surrounding temperature, and is more satisfying than Coco Peanut.