Description
Traditional African shea butter production involves roasting shea nuts, grinding the kernels, heating the paste to liquefy the fat, and then cooling it to crystallize the butter.
Technical
Roasting denatures proteins and liberates triglycerides, while subsequent heating melts the fat, allowing it to separate from the solid residue. Controlled cooling induces crystallization of the fatty acids, yielding a semi‑solid butter with a characteristic melting point. The process preserves antioxidant tocopherols when temperatures remain below 95 °C.
Science
Primary Reaction
Thermal denaturation of proteins and fat extraction from shea kernels
Sensory Profile
Aroma ()
nuttyearthywarmbutteryfloralsmokycaramelizedwoodyherbaceoustoasted