Does Shea Butter Melt Easily?
Introducing Shea Butter
Shea butter is a fat extracted from the nut of the African shea tree (Vitellaria paradoxa). It has been used for centuries in Africa as a moisturizer for skin and hair. The natural fat is ivory in color when raw and commonly dyed yellow with root extracts. Shea butter is edible and is widely used in food preparation in Africa. It is also used in cosmetics and medicinal ointments due to its hydrating properties.
Shea trees are native to West and Central Africa, with the largest concentration found in Ghana, Nigeria, Mali, Burkina Faso, Côte d’Ivoire, Benin and Togo (Wikipedia). The shea nut itself is the source of shea butter. The nuts are crushed and boiled to extract the oils, which rise to the top and solidify into butter. Shea trees can begin producing nuts at age 10-15 years and can continue producing nuts for about 200 years.
In addition to moisturizing, shea butter is used for skin and hair as an anti-inflammatory, anti-aging, and anti-microbial treatment. It is also edible and used in food preparation in Africa to replace oils and butters. Shea butter has a fat content of mostly oleic acid and stearic acid which gives it moisturizing and skin barrier strengthening properties.
Chemical Composition
Shea butter is composed of several fatty acids, with the main ones being oleic acid (40–60%), stearic acid (20–50%), linoleic acid (3–11%), palmitic acid (2–9%), and arachidic acid (1–8%) [1]. These fatty acids give shea butter its soft, butter-like consistency.
In addition to fatty acids, shea butter contains vitamins A and E. Vitamin A is an antioxidant that protects skin from free radicals while vitamin E moisturizes to improve skin hydration and elasticity [2]. Shea butter also contains phytosterols, triterpenes, and phenolics that have antioxidant and anti-inflammatory properties to soothe skin.
Melting Point
The melting point of shea butter is generally between 89-100°F (32-38°C). This means it starts softening around 89°F and is completely melted by 100°F.
Compared to other plant-based butters and oils, shea butter has a relatively low melting point. For example, cocoa butter melts between 97-104°F while coconut oil melts at 76°F. Shea butter’s melting point is more similar to mango butter (86-104°F) and avocado butter (81-96°F) 1. The exact melting point depends on the composition and purity of the shea butter.
Unrefined shea butter, which is less processed, tends to have a slightly lower melting point around 89-95°F. Highly refined or filtered shea butter may have a melting point closer to 100°F.
Factors Affecting Meltability
There are several key factors that affect how easily shea butter melts:
Refined vs. Unrefined: Refined shea butter has gone through more processing to remove impurities, resulting in a higher melting point and less meltability. Unrefined shea butter is closer to its raw natural state so it melts more easily at lower temperatures Source.
Temperature: The melting point of shea butter is generally accepted to be around 89-100°F. At room temperature or warmer conditions, it will begin to soften and melt. Exposing shea butter to high heat above 150°F can cause it to melt very quickly Source.
Hardness: The softer and more pliable the shea butter, the more easily it melts with warmth. Harder shea butter has been processed more to remove oils and moisture, raising the melting point. Softer shea butter contains more of its natural oils so melts faster.
Melting During Production
After shea nuts are harvested, the fruit pulp is removed and the nuts are dried. The nuts are then crushed and roasted, which releases the oils contained inside. These roasted nut pieces are then ground into a paste and mixed with water. This mixing process heats the paste and causes the oils to melt out of the ground nut pieces.1
The melted oil floats to the top of the mixture and is skimmed off. This is the crude shea butter. It still contains impurities so it is further filtered by melting the crude butter again and allowing the remains of the nut solids to settle on the bottom. The purified oil is then poured off the top and cooled into solid shea butter.
Shea butter’s natural melting point is around human body temperature, around 96°F (35°C). The production process relies on gently heating the crushed nuts and filtered oils to melt the buttery oils away from the solids. Excessive heat can damage the nutrients in shea butter, so traditional methods use the minimal amount of heat necessary to liquefy the oils.
Melting During Use
One of the key properties of shea butter is that it melts at body temperature. This makes it ideal for use in skincare and cosmetics, as it melts into the skin when applied. According to Sojourner’s Sojourns, shea butter starts melting at around 90°F. This allows it to liquefy against the skin and be easily absorbed into the deeper layers.
The melting point of shea butter also makes it useful when baking. Shea butter can be used as a substitute for oils or fats in recipes for its moisture and rich fatty acid content. When baking, the oven heat causes the shea butter to melt and integrate into the batter or dough. This allows it to impart its benefits like a traditional fat or oil, but with added skin-nourishing properties.
In homemade cosmetics like body butters, lotions, creams, and soaps, shea butter’s meltability is again key. To make these products, the shea butter is often melted down with other ingredients before being whipped or poured into molds. Once cooled, the shea butter resolidifies and helps give the finished product a rich, creamy texture. However, shea butter’s low melting point ensures it will melt again upon application to the warmer skin. This makes DIY shea butter cosmetics easy to apply and allows deeper moisturization.
Storing to Retain Shape
To keep shea butter solid, proper storage is key. Raw, unrefined shea butter has a high melting point between 89-100°F (32-38°C) due to its natural content of stearic and oleic acids (Source). At room temperature, raw shea butter is solid. However, once the temperature rises above the melting point, shea butter will begin to liquefy.
To keep shea butter in a solid state, store it in a cool place away from heat and direct sunlight. Many sources recommend storing shea butter in the refrigerator if you live in a warm climate. The refrigerator provides an ideal storage temperature under 55°F (13°C) to ensure the shea butter remains solid. Remove the desired amount needed for use and allow it to come to room temperature before use. When stored in an airtight container in the refrigerator, raw shea butter can have a shelf life of 2-5 years (Source).
You can also store shea butter at room temperature if the climate is cool. Place the shea butter container in a dark cabinet away from heat sources like ovens or heating vents. Do not leave shea butter sitting out in sunlight, as the UV exposure can degrade the product over time. With proper storage techniques, raw shea butter can retain its solid shape and last for years.
Turning Liquid Shea Butter Solid
If shea butter has melted and become liquid, there are a few techniques to turn it back into a solid form:
Cooling: Rapid cooling is key to getting shea butter to solidify properly and avoid a grainy texture. Pour melted shea butter into a bowl and place in the fridge or freezer for 20-30 minutes. The quick temperature drop helps the fat molecules solidify smoothly (Source).
Whipping: Whipping introduces air into the shea, helping it hold its shape as it solidifies. Using a stand mixer or hand mixer, beat the cooled liquid shea butter until it lightens in color and becomes fluffy. It will begin to thicken and solidify (Source).
Adding Beeswax: Mixing in a small amount of beeswax, around 1 teaspoon per cup of shea butter, helps solidify liquid shea by raising its melting point. The wax stiffens the shea butter and makes it easier to whip into a creamy solid texture.
Shea Butter vs Other Butters
Compared to other plant-based butters like cocoa, mango, or avocado butter, shea butter has some unique properties when it comes to meltability.
Cocoa butter has a melting point of 34-38°C, making it melt more easily than shea butter. Cocoa butter melts at just above normal body temperature. This makes it great for chocolate, but less stable in cosmetic products designed for warm weather.
Mango butter has a relatively low melting point of 30-38°C, similar to cocoa butter. It melts easily with body heat. While nicely emollient, mango butter is soft and oils easily.
Avocado butter melts at 32-34°C, even lower than cocoa or mango butter. It melts very fast and can turn oily quickly. Avocado butter is extremely emollient but not very stable.
In contrast, unrefined shea butter has a melting point of 89-100°F or 32-38°C – significantly higher than these other plant butters. This higher melting point makes shea more stable at higher temperatures. Products made with shea butter keep their shape better and resist melting (source: https://www.fromnaturewithlove.com/library/sheabutter.asp).
Conclusion
Shea butter is often chosen for its low melting point compared to other butters, but its meltability depends on several factors. It contains fatty acids that determine its semi-solid state at room temperature. Production methods like refining and deodorizing can raise shea’s melting point. External heat, body heat, and blending with oils can also liquefy shea butter. To keep shea butter solid, store it away from heat and light. Adding beeswax helps it retain its shape. Turning liquid shea butter back into a solid requires freezing or refrigerating it. Compared to other popular butters, shea melts faster than cocoa or mango butter but slower than coconut oil. Overall, shea butter’s soft texture makes it easy to apply but problematic if you want to avoid a greasy feel in hot weather. Understanding what makes shea butter melt enables crafters and consumers to enjoy its benefits while controlling its consistency.
