Shea butter is a fat extracted from the nut of the African shea tree (Vitellaria paradoxa or Butyrospermum parkii) which is native in the dry savannah belt of West and Central Africa. The oil-rich Shea nuts are surrounded by thin, nutritious pulp. It is ivory in color when raw, with more processed versions being white in color, although it is commonly dyed yellow with borututu root or palm oil. It is widely used in cosmetics as a moisturizer, salve or lotion. Shea butter is edible and is used in food preparation in some African countries. Occasionally, shea butter is mixed with other oils as a substitute for cocoa butter, although the taste is noticeably different.
SHEA BUTTER Specifications
BOTANICAL NAME : Vitellaria
Scientific Name: Butyrosperum parkii
Color- Cream with Yellow Hint
Odor- Characteristic
Melting Point- 32 -45 degrees C
Free Fatty Acids- 6%
Water Content- < 0.2%
Insoluable Impurities- < 1%
Acid Value- 6.0 max. mgKOH
Saponification Value- 170-185 mgKOH/g
Microbiology- Satisfactory
Storage; Store in a cool, dark place away from natural sunlight. Unrefined shea butter should be stored in sealed plastic sacks or plastic containers.
Packaging :Packaged in 25 kg (55 lb) plastic lined and sealed cartons.
