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ProjTitle.icon 3. ESSENTIAL COMPOSITION AND QUALITY FACTORS


3.1. Raw materials

The raw materials shall be stored and handled under hygienic conditions while maintaining their physicochemical and microbiological characteristics.

3.2. General characteristics

Unrefined shea butter shall not be mixed with other fats. It shall be free of all foreign matter.

3.2.1. Organoleptic characteristics

The product shall have the characteristic color, aroma and flavor of unrefined shea butter and be free from any rancidity. The color varies from ivory-colored to yellowish.

3.2.2. Quality criteria

Unrefined shea butter shall meet the quality criteria specified in Table 1 of this standard.



​​Character​istics

Grade 1a

Grade 1b

Maximum level

Minimum level

Maximum level

Water content (%)

​0.05

0.06

0.2

Free fatty acids (%)

1

1.1

3

Peroxide value

(milliequivalents of

active oxygen/kg oil)​

10

11

15

Insoluble impurities

(% m/m)

0.09

0.1

0.2

The limits of these descriptive key variables of composition and quality of generic unrefined shea butter may appear very broad, with a large range of values between minimum and maximum values. This is because the descriptors consider the actual variation in characteristics found in shea butter in all production areas.

a.      The first grade of unrefined shea butter can be used for direct consumption.

b.      The second grade of unrefined shea butter can be used for the food industry (confectionery, chocolate, edible oil, or the base for margarines).

3.3  Chemical and physical characteristics

Table 2- Chemical and physical characteristics of unrefined shea butter

Parameter
Range
Relative density (x= 20°C)
0.91 – 0.98
Density (x= 40°C) 
0.89 – 0.93
Saponification value (mg KOH/g fat) 
160- 195
Iodine value (g I2/100g) 
30 – 75
Unsaponifiable matter (% m/m) 
1 – 19
Refractive index at 44°C 
1.4620 – 1.4650
Melting point (°C)
35 – 40

3.4.  Fatty acid composition

Samples falling within the appropriate ranges specified below are following this standard.


Table 3- Fatty acid composition of unrefined shea butter as determined by gas liquid

chromatography from authentic samples (expressed as percentage of total fatty acids)​

 

Fatty Acid
% levels of fatty acids

lauric acid (C 12:0)

< 1

 Myristic acid (C14:0)

<0.7

 Palmitic acid (C 16:0)

2-10

 Palmitoleic acid (C 16:1)

<0.3

 Stearic acid (C18:0)

25-50

 Oleic acid (C 18:1)

32-62

 Linolenic acid (C 18:2)

1-11

 Linolenic acid (C 18:3)

<1

 Arachidonic acid (C 20:0)

<3.5


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