Shea Nut

Shea nut is the fruit of the shea tree (Vitellaria paradoxa), a species native to central and western Africa. It thrives in arid or semi-arid environments, flowering between December and March each year. Typically, each tree yields only 15 to 20 kilograms of shea nuts. The fruit is edible, while the kernels are used to produce shea butter, making the shea tree a woody oil-yielding plant with exceptionally high scientific and applied value. The Food and Agriculture Organization of the United Nations (FAO) estimates an annual harvest of approximately 550,000 tonnes of shea nuts.

Shea butter is further processed from shea nuts through pressing and other techniques. It appears white to pale yellow and exists as a soft waxy solid or semi-solid at room temperature, with a fresh shea nut aroma. Its texture is soft and it is easily absorbed, and its molecular structure closely resembles the lipid composition of human skin.

Classification:

Cosmetic Oils

Key words:

Anti-UV

Anti-aging

Nourishing

Moisturizing

Skin Health

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Product Benefits

Supports cardiovascular health

Provides antioxidant and anti-aging benefits, scavenging free radicals and inhibiting reactive oxygen species

Protects neural development and function, and has anti-inflammatory and anti-cancer

Promotes skin health: moisturizing, repairing, UV protection, anti-aging

Product Options

Shea Butter (cold pressed & refined)

Organic Shea Butter (cold pressed & refined)

Technical Data

INCI Name	BUTYROSPERMUM PARKII (SHEA) BUTTER
OSI Value	5-10h (110℃)
Iodine value	55-75 gI₂/100g
Unsaponifiable matter	4.0-10.0%
C16:0 Palmitic C18:0 Stearic C18:1 Oleic C18:2 Linoleic C18:3α-Linolenic C20:0 Arachidic C20:1 Ecosenoic	3.0-6.0% 36.0-50.0% 40.0-50.0% 4.0-8.0% 0-0.5% 1.0-2.0% 0-1.0%