• Sheabutter Cottage Allanblackia Butter 100g

Sheabutter Cottage Allanblackia Butter 100g

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Growing in the rainforest belt of West Africa, allanblackia is a solid edible vegetable butter extracted from seeds. The seeds yield ~ 50% of oil which due to its high stearic acid content, quickly solidifies into butter.
It has a melting point of 42C.

Allanblackia has a lovely natural scent of a very soft vanilla undertone – an ideal ingredient for making ice cream.

Allanblackia is an excellent substitute for cocoa butter or kokum butter. It has a high percentage of stearic making it most stable and one of the hardest exotic butter. Allanblackia has an oleic acid [moisturiser] content of 40%. It is however a “non-greasy/dry” butter and can be used in soaps, lip balms, hair products etc.


.140(NaOH) .197 (KOH)


Most butters and oils are made up of two components - olein (liquid) and stearin (stearic). This is why some butters easily melt depending on the amount of olein and some solidify under colder temperatures depending on the amount of stearin. This does not affect the product in anyway.
Butters are mainly naturally occurring. However, there are new butters emerging within the cosmetic industry due to market trends. These butters are vegetable oils which are hydrogenated. Hydrogenation yields a saturated butter and these include:
Almond butter, Avocado butter, Coffee butter, Hemp butter, Macadamia butter, Olive butter, Ricebran butter, ..... the list goes on

Naturally occurring butter on the other hand are normally pressed from seeds and do not go through any hydrogenation:
Cocoa, Cupuau, Kombo, Mango, Murumuru, Shea, etc.
These are all solid at room temperature depending on both the palmitic and stearic acid content and need heat to melt.
Cocoa butter has 33% stearic and 25% palmitic acid compared to shea butter with 40% stearic and 4% palmitic acid. Looking at these two profiles, cocoa butter is more of a solid butter than shea which makes the latter more easy to apply. However, due to the high stearic content of shea, the butter becomes quite solid in very cold temperatures.
Unlike most butters, the texture of shea changes during the year. Much softer in summer and much harder in winter. This does not affect the natural properties of the butter.
We sell our range of butters by weight. Since most of these butters are not re-melted for sale, we use slightly bigger jars - eg. you would receive a 50g butter in a 125ml jar, a 100g butter in a 250ml jar and so on.


(Allanblackia floribunda)

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