Shea butter - Global Shea Alliance

Shea butter; a versatile ingredient
for the food industry
GSA – Brussels April 11, 2016
1
K. Bhaggan
Content
o Introduction oils and fats for different food segments
o Product formulation
o Shea properties
o Shea based innovations
o Conclusions
2
K. Bhaggan
Oils and fats for different segments
Confectionery
3
Bakery
| Confidential
K. Bhaggan
Spreads
Culinary
Frying
Dairy
Infant
Nutrition
Non
Foods
Origin of oils and fats
o Vegetables oils and fats
Fruits & nuts

Coconut

Palm fruit

Palm kernel

Olive (flesh)

Cocoa
oil (%)
52
45-50
45-50
30
52
Seeds

Sunflower

Soybean

Rapeseed

Groundnut

Maize/corn
oil (%)
35-45
18-20
40-45
45-50
50-54
Corn
(Corn/Maize
oil)
Sunflower
(SF/HOSF)
Palm fruit
(Palm oil)
Rapeseed
(Rapeseed oil)
4
| Confidential
Soybean
(SB oil)
Origin of oils and fats
o Vegetables oils and fats – high stearic acid
Fruits & nuts

Shea nuts

Illipe nuts

Sal

Mango Kernel
oil (%)
20-50
45-50
15-20
15-25
Shea nuts
(Shea butter)
Mango Kernels
(Mango kernel oil)
Illipe
(Illipe butter)
5
| Confidential
Oils and fats in food products
o Determines
• Product consistency
• Texture
• Melting behavior
- Mouthfeel
- Cool melting
• Crystallization behavior
• Appearance - gloss
• Eating behavior
- Creaminess
- Full/Fatty taste
• Stability / Shelflife
o Carrier of flavour ingredients, Vitamins etc
6
| Confidential
Product formulation
o Common oils and fats used in confectionery
o Nutritional value
Composition of most common olis and fats
Cocoa butter
33
3
Shea butter
45
Palm oil
7
38
Sunflower oil
52
69
25
11
60
Rapeseed oil
15
62
High Oleic SF
31
82
Palm kernel oil
12
Coconut oil
6 2
0
7
9
2
9
86
92
10
20
30
MUFA
| Confidential
48
10
20
Soybean oil
7
64
40
PUFA
50
60
SAFA
70
80
90
100
Product formulation
o Common oils and fats used in confectionery
o Fatty acid composition
Fatty acid composition of most common olis and fats
Cocoa butter
Shea butter
Palm oil
Sunflower oil
Soybean oil
Rapeseed oil
High Oleic SF
Palm kernel oil
Coconut oil
0
C8
8
| Confidential
10
C10
20
C12
30
C14
C16
40
C18:0
50
C18:1
60
70
C18:2
80
C18:3
90
C20:0
100
Product formulation
o Common oils and fats used in confectionery
o Main TAG composition
TAG composition
Cocoa butter
Shea butter
Palm oil
POP
9
| Confidential
0
10
20
POSt
StOSt
POO
30
40
50
60
70
StOO
OOO
StLnSt
StLnO
SSS
80
PLO
90
PLP
100
others
Product formulation - Application properties
o Need a variety of different refined oils and fats and/or fractions to
meet these requirements  Modification
10 | Confidential
Product formulation
11 | Confidential
Waxiness /
Hardness
Flavour release
Coolness
Hardness
o Versatility of palm oil
Product formulation
12 | Confidential
Waxiness /
Hardness
Flavour release
Coolness
Hardness
o Possibilities with Shea
Properties of Shea
Cocoa butter - Shea butter:
stabilized at 20°C
100
80
SFC (%)
SFC (%)
Butter fat - Shea butter
Stabilized at 20°C
70
60
50
40
30
20
10
0
60
40
20
0
0
20
40
60
80
100
SHEA BUTTER (%)
20°C
0
20
40
60
80
25°C
30°C
35°C
30°C
35°C
40°C
100
SHEA BUTTER (%)
20°C
25°C
Palm oil - Shea butter
Stabilized at 20°C
40°C
70
SFC (%)
50
30
10
-10 0
20
40
60
80
100
SHB (%)
20°C
13
K. Bhaggan
25°C
30°C
35°C
40°C
Physical characteristics
% SFC
Solid fat content
Stabilized at 20°C
70
60
50
40
30
20
10
0
10
15
20
25
30
35
40
TEMPERATURE (°C)
Butter fat
Shea butter
Solid fat content
Unstabilized
Palm oil
60
50
% SFC
40
30
20
10
0
10
15
20
25
30
35
TEMPERATURE (°C)
Buuter fat
14 K. Bhaggan
Shea butter
Palm oil
40
Shea based innovations
4 months at 40°C
o Creamelt® Stand for temperature tolerance
•
•
•
•
Applicable in a temperature range
100% shea based
Improved crystallization
Lower SFA (compared to reference)
Reference
15 K. Bhaggan
Creamelt Stand
Shea based innovations
o Creamelt® Stand DP
•
•
•
•
•
High cocoa butter tolerance
Shea based
Reduced SAFA (20 gr/100 gram fat)
Improved crystallization
Soft to medium chocolate based fillings
16 K. Bhaggan
Reference
Creamelt Stand DP
Shea based innovations
o Bake stable filling fat
•
•
•
•
Filling for croissants
100% shea based
Shea alternatives gave comparable results
No difference in eating characteristics
Reference
Shea Alt 1
17 K. Bhaggan
Shea Alt 2
Shea based innovations
o Cristal Green® DP
• Non hydrogenated structuring agent
• Improves crystallization
• Market reference – hydrogenated palm oil
18 K. Bhaggan
Conclusions
o Shea butter is one of the natural occurring fat that contains
high stearic acid content
o Shea butter has a balanced fatty acid composition (nutritional
value)
o Fractionation of shea butter results in different fractions that
can be used in formulating products for different food
catagories
o Shea butter has a good compatibility with cocoa butter, butter
fat and palm oil
o Shea butter is contains high symmetrical triglycerides
o Shea butter or its fractions can be used to formulate different
products with better shelf life
19 K. Bhaggan