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    Term: Shea Butter
    Key Words: Butter, Shea, Lotion, Wholesale, Melter, Dispenser, Home, Pure, Diet, Dish, Peanut, Is, African, Coco, Belly, Jojoba, Homes, Cream, Mold, L
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    Shea Butter!


  • Shea Butter

    Clarifications



    1) " Shea" -- As it applies to Shea Butter

    Shea Scientificclassification Kingdom : Plantae Division : Magnoliophyta Class : Magnoliopsida Order : Ebenales Family : Sapotaceae Genus : Butyrospermum Species : paradoxum Binomial name Butyrospermum paradoxum

    Shea is a West African tree from the seed of which is extractedshea butter, which is used in cosmetics. The common names are from shétoulou "tree butter" in a Senegalese language and ghariti (sp?) in a Malian language. The genus name means "butter seed". The tree is also called Vitellariaparadoxa and Butyrospermum parkii ; the latter species name is from MungoPark, who learned of the tree while exploring Senegal. According to Delta, which lists both genera, the splitting ofSapotaceae into genera is unclear.

    Traditionally in West Africa, from its fruits called nuts, they extract by crushing and boiling shea butter or vegetablebutter. This substance is edible, consumed in traditional cuisine or used in the chocolate industry as a substitute for cocoa butter.

    It is known especially for its cosmetic properties as a moisturizer and emollient of skin. Because of these properties, it ispart of the composition of numerous cosmetics today.

    External link: American Shea Butter Institute  ( http: www.sheainstitute.com )

    ...


    2) " Butter" -- As it applies to Shea Butter

    balls of butter on a plate

    Butter is a dairy product made by churning fresh cream. It consists of an emulsion of water and milk proteins in a matrix of fat, with over 80% being fat. It is used as a condiment and for cooking in much the same ways as vegetable oils or lard.

    It is solid but soft at room temperature, and melts easily. Its color is generally pale yellow, but can vary from deep yellowto nearly white (butter is typically paler, for example, when dairy cattle feed onstored hay rather than fresh grass in the winter). In countries where cows are fed on pasture year-round ( grass fed beef ) butter does not change colour much.

    Butter sold in United States markets is typically salted. Visitors from Europe should know that anything labeled"butter" in the U.S. is salted unless specified otherwise. Flavorings, colorings, and preservatives may also be added. NewZealand produces a butter with cold-spreadability properties that make it suitable for a spread on soft foods such as bread.

    History Ancient butter-making techniques were still practiced in the early 20th century.

    Butter has at various times been used as a food, a cosmetic, and a medicine. In antiquity, the process was simply to let a panof milk sit until the cream floated to the top; the cream could then be skimmed off. The cream was allowed to sour ( lactose converted to lactic acid by meansof natural bacteria ) and "set" (thicken) into a form called "clabber cream".Various techniques were then used to shake up this clabber cream in order to separate the cream from the emulsifier lecithin, which would ordinarily prevent it from solidifying. The liquid (buttermilk) andthe solid unemulsified fat (butter) can then be separated. Butter made in this fashion is now sold as "cultured butter", asdistinguished from the more common "sweet butter" or "sweet cream butter" which is made from unfermented milk.

    An ancien...



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