Registrarse Shea butter
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| Specification | Details |
| Scientific Name | Vitellaria paradoxa |
| Common Name | Shea Butter |
| Source | Extracted from the nuts of the Shea tree |
| Appearance | Pale ivory to yellowish, creamy consistency |
| Texture | Smooth, rich, and greasy when at room temperature |
| Melting Point | 89°F to 95°F (31°C to 35°C) |
| Aroma | Mild, nutty, slightly earthy |
| Taste | Slightly bitter, not typically consumed |
| Fat Content | 50 - 60>#/td### |
| Moisture Content | 1 - 2>#/td### |
| Shelf Life | 1 - 2 years (when stored properly in cool, dry conditions) |
| Color | Off-white to light yellow, depending on processing |
| Fatty Acids | Contains oleic acid, stearic acid, linoleic acid, and palmitic acid |
| Extraction Process | Cold-pressed or boiled from the seeds of the fruit |
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