Our Products
Shea Butter Or Shea Stearin
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
