Author(s): Poulomi Mistry and Rupali Dhara Mitra

Abstract:
Shea butter, derived from the nuts of the African shea tree (Vitellaria paradoxa), is a versatile natural fat with numerous applications in the food industry. Traditionally used in West African cuisine, shea butter serves as a cooking oil, imparting a mild, nutty flavour to dishes, while also being utilized for frying and sautéing. Its stable solid form at room temperature makes it an excellent ingredient in margarine production, providing a rich, creamy texture. Shea butter’s use as a cocoa butter substitute in chocolate and confectionery production is particularly significant, offering a cost-effective alternative with similar properties, such as smoothness and melting behaviour. The two main fatty acids in the shea butter samples are stearic and oleic acid. Additionally, shea butter can be found in baked goods, where it enhances the softness and moisture content of products like biscuits, pastries, and bread. Its application extends to spreadable products, where it is used in the formulation of butter and margarine alternatives. Overall, shea butter’s high nutritional content, rich fatty acid profile, and versatile textural properties make it an increasingly important component in various food products across the globe.

DOI: https://doi.org/10.22271/23957476.2025.v11.i1a.1751