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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 the farmlands 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 Butter y 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), ca- rotenoids (precursors to vitamin A) and flavon- oids (including catechins) • T riterpenes with anti-inflammatory and protease- inhibition properties (a-amyrin, lupeol, butyros- permol, 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 Storage y 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. 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 high FFA. Y After saponification it is best to "super-fat" with high- grade 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%).
