• Shea Stearin

Shea Stearin

Characteristic properties

  • 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

Foods

  • 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
Contact
Dennis Torbeck

Mr. Dennis Torbeck
Fon: +49  421 5239-46396
Fax: +49  421 5239-46301
Email


Background

Shea Stearin is obtained by fractionating Shea Butter and is the fraction with a high melting point. Shea olein and shea latex are the other products of fractionation. Shea Butter is obtained from the kernels of the fruit of the shea tree (Butyrospermum parkii), which have a fat content of around 
45 - 48 %. The shea tree, which grows 6 -12 metres high, reaches its maximum yield only after around 40 - 50 years. It is native to the southern regions of the Sahel and northern Guinea. It is now prevalent from West Africa to the Upper Nile region and common in the savannah belt. The main producers are Mali, Senegal, Ivory Coast, Ghana, Gambia, Nigeria and Benin.

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