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If your product is suffering from grainy, hard white spots this is due to the butters and waxes containing varying amounts of fatty acids which have different melting and solidification points. Melting does not therefore happen at a single point as different components solidify/crystallize at different temperatures. Unless there is provided a uniform temperature throughout the whole, some ingredients crystallize and cause graininess or grittiness resulting in white hard spots throughout the product. A controlled cool down and stirring during the cool down stage can help avoid graininess in balms and butters. This is known as “tempering” and is often used in chocolate making. The process of tempering involves melting the product completely, (i.e. to 70°C) and then pouring it into the container and placing into a fridge or freezer (or in manufacturing, a “cooling tunnel”) to speed up cooling. Another method to reduce graininess is to use the Lipex range by the supplier AAK AB and microcrystalline wax instead of natural waxes. The suppliers of Softisan® 378 (INCI Name, Caprylic/Capric/Myristic/Stearic Triglyceride) also claim their ingredient when incorporated into a formulation will reduce graininess.