Solvent fractionation of shea butter into olein and stearin

Abstract

Shea butter is a fat extracted from the nut of African Shea tree, taxonomically called (Vitellaria paradoxa), family Sapotaceous (Hall et al,. 1996). When extracted, Shea butter is ivory in color. Shea butter is used in industries as a raw material for cooking oil, margarine, cosmetics, soaps, detergents and candles due to the presence of solid fatty acid (stearin) and liquid (olein); (Chevalier, 1943; Baffa et al, 1996). Fractionation of Shea butter into olein and stearin can be achieved by two methods namely; dry fractionation and solvent fractionation. Solvent fractionation is separation of a fat or oil (Shea butter) into two or more fractions using a suitable solvent. It involves crystallizing out the fat crystals from the solvent and separating the fat crystals (stearin fraction). A Solvent will contain the liquid (olein fraction) which is concentrated to recover the used solvent and leaving the olein only. Shea olein is good for cosmetics because it penetrates quickly and is great for dry skin and damaged hair. It has also exceptional nourishing and protective properties which may help with irritated skin and makes an excellent massage oil and leaves a feeling that is healthier and more manageable (ASBI, 2004). On the other hand, Stearin is a suitable raw material for manufacture of chocolates, sweets, margarine and baking fat.