Shea Stearin
Shea Stearin is obtained by fractionating Shea Butter which produces as well shea olein and shea latex. Shea Stearin is the fraction with a high melting point. Shea Butter is obtained from the kernels of the fruit of the shea tree (Butyrospermum parkii), which have a fat content of around 45 to 48 percent. The shea tree, which grows six to twelve meters high, reaches its maximum yield only after around 40 to 50 years. It is native to the southern regions of the Sahel and northern Guinea. Today, the tree is 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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Fat fraction of Shea Butter
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High melting point
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Contains natural vitamin E
This product has the following features:
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Shea Stearin is the fat fraction of Sheabutter with a high melting point.
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The primary fatty acid in Shea Stearin is stearic acid (C18:0) followed by oleic acid (omega-9, C18:1).
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Compared to unfractionated Sheabutter, Shea Stearin has a higher melting point of 35 - 45°C.
Foods
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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.
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Shea Stearin can improve the shelf life and heat stability of chocolate and products that contain chocolate.
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Shea Stearin’s melting properties make it possible to produce chocolate glazes that are less likely to bloom.
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Shea Stearin can also be combined with other solid fats to achieve special characteristics.
