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What is Shea Butter?
Where Does It Come From?
y Native to Africa in a 3,500 mile-wide dry-land zone
south of the Sahara desert and north of the tropical
rainforest
y In 20 countries, notably Benin, Burkina Faso, Cote
d'ivoire, Ghana, Guinea, Mali, Nigeria and Togo
y Traditionally managed and harvested in thefarmlands of Africa
).- Trade promotes sustainable production, therefore
good option for organic and fair-trade certification
How Is Shea Butter Used?Traditionally in Africa
).- As a fat for frying and in sauces
).- Skin cream, hair care and soap-making
).- Medicinal uses
Edible Fat
y Shea stearin (vegetable fat) is used internationally
as an additive to chocolates
).- Used as a vegetable fat in biscuits and pastries
Personal Care Products
).- Soap manufacture - high 'saponifiable' content
y Skin and hair care cosmetics: lotions, creams,
moisturizers
Map courtesy ofwww.pl.OkaT.ite.orQ
Benefits of Shea Butter
).- Shea's moisturizing and regenerative properties have
led to traditional applications such as protecting skin
against UV light and reducing inflammation, stretch
marks, and wrinkles.
y Whole unrefined 'virgin' butter is a preferred
ingredient for use in natural cosmetic products.
).- Pharmaceutical products are being developed with
clinical trials underway for the treatment of eczema,
arthritis, high cholesterol, ete.
The Chemistry of Shea Buttery Dry shea kernels contain 50% oil or fat of which 36
47% is stearin and 33-50% is olein. An unsaponifiable
fraction (2-11 %) includes a range of chemicals with
known bioactive properties:
• Antioxidants such as tocopherols (vitamin E), carotenoids (precursors to vitamin A) and flavon-
oids (including catechins)
• T riterpenes with anti-inflammatory and proteaseinhibition properties (a-amyrin, lupeol, butyrospermol, parkeol-often esterified to cinnamic
acid)
• Phytosterols include campesterol, stigmasterol, 13
sitosterol, a-spinasterol, delta-7-avenasterol
• Polyisoprenic hydrocarbon karitene (up to 2%)
Tips for Storagey Before storage, boiling traditional butter destroys
microorganisms and ensures low water content.
).- Traditional butter can have a shelf-life of up to two
years by avoiding UV, air, metal, humidity and high
temperature during storage.
Tips for Processing
).- Post-harvest processing and selection of kernels
affects butter quality.
y Filtering removes fine particles, but leaves thebeneficial chemicals intact.
y The texture of shea butter can be made smoother by
re-melting and stirring frequently while solidifying.
).- Natural plant dyes can be added to color the butter,
e.g., vibrant yellow-orange color from root material
of Cochlospermum tinctorium.
).- Soap-makers can use lower grades of butter with highFFA.
Y After saponification it is best to "super-fat" with highgrade butter to ensure the beneficial properties are
still present.
).- Shelf-life is longer when there are lower levels of freefatty acids (FFA) « 3%), peroxides « I0%) and water
content «0.2%).
What is Shea Butter?
Where Does It Come From?
y Native to Africa in a 3,500 mile-wide dry-land zonesouth of the Sahara desert and north of the tropical
rainforest
y In 20 countries, notably Benin, Burkina Faso, Cote
d'ivoire, Ghana, Guinea, Mali, Nigeria and Togo
Y Traditionally managed and harvested in thefarmlands of Africa
).- Trade promotes sustainable production, therefore
good option for organic and fair-trade certification
How Is Shea Butter Used?Traditionally in Africa
).- As a fat for frying and in sauces
Y Skin cream, hair care and soap-making
);- Medicinal uses
E.dible Fat
);- Shea stearin (vegetable fat) is used internationally
as an additive to chocolates
).- Used as a vegetable fat in biscuits and pastries
Personal Care Products
Y Soap manufacture - high 'saponifiable' content
);- Skin and hair care cosmetics: lotions, creams,
moisturizers
Map courtesy ofwww.prokal'ite.org
Benefits of Shea Butter
Y Shea's moisturizing and regenerative properties have
led to traditional applications such as protecting skin
against UV light and reducing inflammation, stretch
marks, and wrinkles.
Y Whole unrefined 'virgin' butter is a preferred
ingredient for use in natural cosmetic products.
Y Pharmaceutical products are being developed with
clinical trials underway for the treatment of eczema,
arthritis, high cholesterol, ete.
The Chemistry of Shea ButterY Dry shea kernels contain 50% oil or fat of which 36
47% is stearin and 33-50% is olein. An unsaponifiable
fraction (2-11 %) includes a range of chemicals with
known bioactive properties:
• Antioxidants such as tocopherols (vitamin E), carotenoids (precursors to vitamin A) and flavon-
oids (including catechins)
• T riterpenes with anti-inflammatory and proteaseinhibition properties (a-amyrin, lupeol, butyrospermol, parkeol-often esterified to cinnamic
acid)
• Phytosterols include campesterol, stigmasterol, 13
sitosterol, a-spinasterol, delta-7-avenasterol
• Polyisoprenic hydrocarbon karitene (up to 2%)
Tips for StorageY Before storage, boiling traditional butter destroys
microorganisms and ensures low water content.
);- Traditional butter can have a shelf-life of up to two
years by avoiding UV, air, metal, humidity and high
temperature during storage.
Tips for Processing
).- Post-harvest processing and selection of kernels
affects butter quality.
Y Filtering removes fine particles, but leaves the
beneficial chemicals intact.
).- The texture of shea butter can be made smoother by
re-melting and stirring frequently while solidifying.
).- Natural plant dyes can be added to color the butter,
e.g., vibrant yellow-orange color from root material
of Cochlospermum tinctorium.
);- Soap-makers can use lower grades of butter with highFFA.
);- After saponification it is best to "super-fat" with highgrade butter to ensure the beneficial properties are
still present.
).- Shelf-life is longer when there are lower levels of free
fatty acids (FFA) « 3%), peroxides « I0%) and water
content «0.2%).
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