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In page Nutmeg:
"Nutmeg butter is obtained from the nut by expression. It is semisolid, reddish-brown in colour, and has the taste and smell of nutmeg itself.[1] About 75% (by weight) of nutmeg butter is trimyristin, which can be turned into myristic acid, a 14-carbon fatty acid, which can be used as a replacement for cocoa butter, can be mixed with other fats like cottonseed oil or palm oil, and has applications as an industrial lubricant.[citation needed]
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