Shea butter
2015; Elsevier BV; Linguagem: Inglês
10.1016/b978-1-78242-376-8.00005-3
Autores Tópico(s)Agriculture and Rural Development Research
ResumoTraditionally harvested by millions of women from parkland-managed trees, across swathes of African savannah, shea butter is one of the most ancient edible vegetable oils. Consumed for millennia, its food use has been documented by famous explorers for centuries; presented to Ibn Battuta, during his mid-fourteenth century Malian travels, and Mungo Park recorded trade while tracking the Niger River during the late eighteenth century. With 200–500 thousand shea nut equivalent tons now exported annually from West Africa, shea has become the second largest natural source of symmetrical stearic-rich triacylglycerols. This chapter describes the species nomenclature, agronomy, production, processing, properties, and utilization of shea butter as the healthiest saturated fat ingredient for cocoa butter equivalents, ice cream, baking, margarines, and other edible and nonedible products.
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