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Shea butter (/ˈʃiː/ or /ˈʃiː.ə/) is an off- white or ivory-colored fat extracted from the nut of the African shea tree (Vitellaria paradoxa).[1] Shea butter is a triglyceride (fat) derived mainly from stearic acid and oleic acid. It is widely used in cosmetics as a moisturizer, salve or lotion. Shea butter is edible and is used in food preparation in Africa.[2] Occasionally, the chocolate industry uses shea butter mixed with other oils as a substitute for cocoa butter, although the taste is noticeably different.[3][4]
Accounts from as early as Cleopatra's Egypt speak of caravans bearing clay jars of valuable shea butter for cosmetic use. The funeral beds of early kings were carved in the wood of shea trees. Shea butter's skin care and healing properties were first harnessed thousands of years ago. The history of shea as a precious commodity can be traced back to Ancient Egypt, where shea butter was and continues to be used to protect the hair and skin against the fierce sun and the hot dry winds of African deserts and savannah.[9]
The traditional method of preparing unrefined shea butter consists of the following steps:[10]
Traditional preparation of shea butter, MaliSeparating/cracking: The outer pulp of the fruit is removed. When dry, the nut, which is the source of shea butter, must be separated from the outer shell. This is a social activity, traditionally done by Women Elders and young girls who sit on the ground and break the shells with small rocks.
Crushing: To make the shea nuts into butter, they must be crushed. Traditionally, this is done with mortars and pestles. It requires lifting the pestles and grinding the nuts into the mortars to crush the nuts so they can be roasted.
Roasting: The crushed nuts are then roasted in huge pots over open, wood fires. The pots must be stirred constantly with wooden paddles so the butter does not burn. The butter is heavy and stirring it is hot, smoky work, done under the sun. This is where the slight smoky smell of traditional shea butter originates.
Grinding: The roasted shea nuts are ground into a smoother paste, water is gradually added and the paste is mixed well by hand.
Separating the oils: The paste is kneaded by hand in large basins and water is gradually added to help separate out the butter oils. As they float to the top, the butter oils, which are in a curd state, are removed and excess water squeezed out. The butter oil curds are then melted in large open pots over slow fires. A period of slow boiling will remove any remaining water, by evaporation.
Collecting and shaping: The shea butter, which is creamy or golden yellow at this point, is ladled from the top of the pots and put in cool places to harden. Then it is formed into balls.
Industrially, a mechanical sheller such as the Universal Nut Sheller may be used. The refined butter may be extracted with chemicals such as hexane, or by clay filtering.
Shea butter melts at body temperature. Proponents of its use for skin care maintain that it absorbs rapidly into the skin, acts as a "refatting" agent, and has good water-binding properties.[12]
In some African countries such as Benin, shea butter is used for cooking oil, as a waterproofing wax, for hairdressing, for candle-making, and also as an ingredient in medicinal ointments. It is also used by makers of traditional African percussion instruments to increase the durability of wood (such as carved djembe shells), dried calabash gourds, and leather tuning straps.[citation needed]
Shea butter can also be an ingredient of organic broth.[13]
In Ghana, shea butter, locally known as nkuto (Akan) or nku (Ga) is applied as lotion to protect the skin during the dry Harmattan season.[6]: p.8
In Nigeria shea butter is used for the management of sinusitis and relief of nasal congestion.[15] It is also massaged into joints and other parts of the body where pain is experienced.[citation needed]
Classification
The United States Agency for International Development and other companies[16] have suggested a classification system for shea butter separating it into five grades: A (raw or unrefined, extracted using water), B (refined), C (highly refined and extracted with solvents such as hexane), D (lowest uncontaminated grade), E (with contaminants). Commercial grades are A, B, C. The color of raw (grade A) butter ranges from cream (like whipped butter) to grayish yellow, and it has a nutty aroma which is removed in the other grades. Grade C is pure white [citation needed] While the level of vitamin content can be affected by refining, up to 95% of vitamin content can be removed from refined grades (i.e. grade C) of shea butter while reducing contamination levels to non-detectable levels.[citation needed]
^Akihisa, T; Kojima, N; Kikuchi, T; Yasukawa, K; Tokuda, H; t Masters, E; Manosroi, A; Manosroi, J (2010). "Anti-inflammatory and chemopreventive effects of triterpene cinnamates and acetates from shea fat". Journal of Oleo Science. 59 (6): 273–80. doi:10.5650/jos.59.273. PMID20484832.
^Tella, A, Br (1979). "Preliminary studies on nasal decongestant activity from the seed of the shea butter tree, Butyrospermum parkii". J Clin Pharmacol. 7 (5): 495–497. doi:10.1111/j.1365-2125.1979.tb00992.x.{{cite journal}}: CS1 maint: multiple names: authors list (link)
