Shea butter

Author:Prof. Dr. med. Peter Altmeyer

All authors of this article

Last updated on: 29.10.2020

Dieser Artikel auf Deutsch

Synonym(s)

Butyrospermum parkii butter; Galam butter; Shea butter; Shea Butter; Shea butterate

Requires free registration (medical professionals only)

Please login to access all articles, images, and functions.

Our content is available exclusively to medical professionals. If you have already registered, please login. If you haven't, you can register for free (medical professionals only).


Requires free registration (medical professionals only)

Please complete your registration to access all articles and images.

To gain access, you must complete your registration. You either haven't confirmed your e-mail address or we still need proof that you are a member of the medical profession.

Finish your registration now

DefinitionThis section has been translated automatically.

Shea butter (INCI designation: Butyrospermum parkii butter) is an almost odourless, aromatic tasting, yellowish vegetable fat of a consistency similar to tallow.

Shea butter is obtained from the shea nut, the seed of the shea nut tree (Vitellaria paradoxa also known as Butyrospermum paradoxum) by cold pressing.

Ingredient(s)This section has been translated automatically.

Triglycerides of about 40% solid (e.g. stearic acid) and 50-60% liquid fatty acids (e.g. oleic acid). Furthermore waxes and 8-11% of unsaponifiable components.

Note(s)This section has been translated automatically.

Shea butter is used for cosmetic purposes, such as skin and hair care, and for cooking.

Authors

Last updated on: 29.10.2020

Author: Prof. Dr. med. Peter Altmeyer