FRACTIONATION OF UGANDAN SHEA BUTTER INTO COMMERCIAL SHEA STEARIN AND SHEA OLEIN
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Date
2025-04-30
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Uganda National Council for Science and Technology
Abstract
This presentation outlines a study focused on the development and commercialization of fractionation technology for Ugandan shea butter into two high-value components: shea olein and shea stearin. Uganda produces an estimated 880 metric tons of shea kernels annually, but current applications of shea butter remain limited to food and cosmetics, with minimal product diversity and limited exports. The project employed both traditional artisan and cold pressing extraction methods, followed by laboratory-based fractionation using dry and solvent techniques at crystallization temperatures of 15°C and 20°C. The resulting fractions were analyzed for physicochemical properties including acid value, iodine value, and fatty acid profile. The study successfully piloted a fractionation machine for industrial use and demonstrated a wide range of cosmetic, pharmaceutical, and nutraceutical applications for the derived shea olein and stearin. It concludes with a recommendation to maximize the use of these ingredients and expand their industrial application.
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Citation
Omujal, F., Okullo, J. B. L., Agwaya, M. S., Kirabo, I., & Natukunda, S. (2024). Fractionation of Ugandan Shea Butter into Commercial Shea Stearin and Shea Olein [Conference presentation]. Natural Chemotherapeutics Research Institute, Makerere University, and Nilo Beauty Products Ltd.