Shea Butter

Shea Butter

Introduction

Shea Butter (INCI: Butyrospermum Parkii Butter) is a natural plant fat extracted from the nuts of the shea tree. Widely used in cosmetics, personal care and select food applications, shea butter is valued for its rich emollient properties, smooth texture and ability to support skin barrier function. Available in unrefined (natural, with characteristic aroma and color) and refined (neutral odor/color) grades.

Uses

  • Moisturizers, body butters, creams and lotions — boosts skin hydration and improves texture.
  • Lip balms, hand & foot salves, hair masks and conditioners — provides conditioning and protectant benefits.
  • Massage bars and soap formulations — adds hardness and stable lather to soaps (when used appropriately).
  • Food applications (only when specified as food-grade) — traditional culinary uses in some regions; check grade certification.

Specifications

INCI Name Butyrospermum Parkii (Shea) Butter
Botanical Source Vitellaria paradoxa (Shea tree) nuts
Appearance creamy white to pale yellow powder
Aroma Characteristic, nutty (unrefined) — mild/neutral (refined)
Typical Melt Point ~31–38 °C (88–100 °F)
Typical Fatty Acid Profile (approx.) Stearic acid 20–50% • Oleic acid 40–60% • Linoleic acid 3–11% • Palmitic acid ~3–7%
Free Fatty Acids (typical) ≤ 3% (varies by grade and processing)
Typical Grades Unrefined (raw), Refined (deodorized/bleached), Fractionated
Packaging Food-grade drums, pails, blocks or vacuum-sealed bags — custom packaging available
Shelf Life Typically 18–36 months when stored cool and dry; depends on grade and antioxidants
Origin Commonly West Africa (Burkina Faso, Ghana, Nigeria, etc.) — origin may vary by supplier

Storage & Handling

Recommended storage: 10–25 °C (50–77 °F), in airtight containers. Avoid moisture contamination. Once opened, use within the recommended shelf life and observe COA for peroxide value or rancidity indicators.

 

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