Physical Chemical Properties of Shea Butter and its Blends with Cocoa Butter

MARIA LIDIA HERRERA; ROBERTO JORGE CANDAL

Salt Lake City

Congreso; 107th AOCS Annual Meeting and Industry Show Cases; 2016

American Oil Chemists' Society

Shea butter is an off-white or ivory-colored fat extracted from the nut of Shea tree. Shea butter is known for its use in cosmetic industry and as it is an edible fat is also used in food formulation. Shea butter is solid and a good alternative to replace trans-fat in food or use as cocoa butter alternative. The objective of this study was to investigate the physical properties of Shea butter and its blends with cocoa butter. Blends with different amounts of cocoa butter, from 10 to 90% were prepared. Thermal behavior and melting points were studied by DSC. Fatty acid and TAG compositions were analyzed by capillary GC. Polymorphism was described by X-ray diffraction. Compatibility with cocoa butter was analyzed from iso-solid diagrams built from NMR experiments. Thermal behavior and polymorphism of Shea butter were similar to the ones of cocoa butter. Up to 20% Shea butter may be added to cocoa butter without changing SFC values. However, iso-solid diagrams showed eutectic formation above this percentage. Shea butter may be used as cocoa butter extender or in applications were solid fats are required.