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.
Characteristics
|
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
|