Shea Butter: What It Is and Why It's Used

Origin

Shea butter is extracted from the seed kernels of the shea tree (Vitellaria paradoxa), native to a wide belt of sub-Saharan Africa. It has been used for centuries in the region as a food fat and a skin protectant. Commercial extraction for the cosmetics industry began in earnest in the 20th century, and it is now one of the most traded agricultural commodities in West Africa.

Why It's Used

It is a complex mixture of fatty acids — predominantly stearic and oleic acid — along with unsaponifiable fractions that include triterpene alcohols and tocopherols. As an emollient, it softens the skin by filling spaces between skin cells and reducing water loss. The unsaponifiable fraction is often cited in marketing but its contribution at typical use concentrations is not established by the evidence to a T1 standard.

Elsewhere

Shea butter is used as a cooking fat in West and Central African cuisine, and as a base material in the chocolate industry (as a cocoa butter alternative). It is also used in pharmaceutical topical preparations.

What the Framework Sees

Question 3.

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