PRODUCT DESCRIPTION

Natural shea butter produced from whole shea kernels (Butyrospernum Parkii) by expeller process. There are no additives.

CHEMICAL AND PHYSICAL COMPOSITION:

Moisture Content (%) 0.10 (Max)
Peroxide Value (Meg/kg) 4.25 (Max)
Free Fatty Acid (%Oleic) 6.0 (Max)
Relative density 0.8-.0.9
Iodine Value 56-71
Equilibrium Qoutient (Grad Celcius/Min) 0.125(Min)
Unsaponifiable Matter 8.0
Melting point Celcius 35.0-38.0
Turbidity (ratio Turbidimeter) 20.0(max)
Colour ( lovibond,1“ Cell) (10-20) Red+ (10+20) yellow

MICROBIOLOGICAL

Total Plate Count /Aerobic Mesophiles 1000/gm (max)
Yeasts 50Cfu/gm (max)
Moulds 50Cfu/gm (max)
E.coli Absent
Salmonella Absent

Sensory
Flavour Mild

Packaging
In 4ply Kraft Corrugated cartons lined with high density polythene liner
Net Weight 25kg

Storage:
Store in cool dry place under the following conditions: Temperature :13-18 degrees Celsius. Relative humidity 60% maximum. Protect from direct sunlight and foreign aromas. Shelf life at least 3 years in original packaging when stored properly under recommended conditions.

Please send us your required quantity for a favorable quotation. Please note that small orders such as below 5tons are mostly done by air and 10tons and above are for sea freight.

From shea butter we can obtain:
• Shea Stearin is the fat fraction of Sheabutter with a high melting point
• The primary fatty acid in Shea Stearin is stearic acid (C18:0) followed by oleic acid (C18:1)
• Compared to unfractionated Sheabutter, Shea Stearin has a higher melting point of 35 – 45°C

AREAS OF APPLICATION (FOOD)

• Shea Stearin is used as a CBE (Cocoa Butter equivalent), CBI (Cocoa Butter improver) and CBR (Cocoa Butter replacer) in baked goods, ice cream, chocolate and biscuits
• Shea Stearin can improve the shelf life and heat stability of chocolate and products that contain chocolate
• Shea Stearin’s melting properties make it possible to produce chocolate glazes that are less likely to bloom
• Shea Stearin can also be combined with other solid fats to achieve special characteristics