Shea fat
Shea fat is obtained from the seeds of the shea tree (Vitellaria paradoxa, family Sapotaceae).
It is a solid or semi-solid fat at room temperature, particularly rich in stearic acid and oleic acid, with smaller amounts of other fatty acids.
In the food industry it is mainly used in confectionery, creams, fillings, biscuits and cocoa butter substitutes or equivalents, thanks to its texture and good stability.
Stearic acid is a saturated fatty acid, but generally has a more neutral effect on LDL cholesterol than some other saturated fats, such as palmitic acid.
Its relatively high oleic acid content also contributes to the proportion of monounsaturated fats.
Food-grade shea fat is usually refined, a process that reduces odours, flavours and some of the minor components naturally present in the seed.
From a nutritional point of view, it consists almost entirely of fat and provides no significant amounts of protein, carbohydrates or fibre.
Like all concentrated fats, it should be evaluated mainly according to the amount consumed and the overall composition of the food.
Calories
It provides approximately 900 kcal per 100 g, which is typical of nearly pure fats.
Allergens
Shea is not among the major food allergens requiring mandatory declaration in the European Union. Allergic reactions are considered rare.
Assessment
A technologically useful and stable vegetable fat, with a fatty acid profile characterised mainly by stearic acid and oleic acid. It nevertheless remains an ingredient with a high energy density.
Cons: high caloric content
