Shea Butter Specifications
Nine quality parameters, four grades, the AOCS/ISO method behind each — one table, one download.
Summary
- Parameters
- 9
- Grades covered
- Grade A · Grade B · Grade C · Refined N-RBD
- Standard basis
- NIS 571:2013
- Methods
- AOCS / ISO
- Reporting
- Finished-batch COA per shipment
- Download
- CSV (CC BY 4.0)
- Last reviewed
- 13 September 2026
Master specification table
| Parameter | Unit | Grade A | Grade B | Grade C | Refined N-RBD | Test method |
|---|---|---|---|---|---|---|
| Free fatty acid (FFA) | % (as oleic acid) | — | — | — | — | AOCS Ca 5a-40 · ISO 660 |
| Peroxide value (PV) | meq O₂/kg | — | — | — | — | AOCS Cd 8-53 |
| Moisture and volatiles | % | — | — | — | — | AOCS Ca 2b-38 · ISO 662 |
| Refractive index | at 40 °C | — | — | — | — | ISO 6320 · AOCS Cc 7-25 |
| Saponification value | mg KOH/g | — | — | — | — | AOCS Cd 3-25 |
| Unsaponifiable matter | % | — | — | — | — | AOCS Ca 6a-40 |
| Slip melting point | °C | — | — | — | — | AOCS Cc 3-25 |
| Colour | visual grade | — | — | — | — | AOCS Cc 13e-92 |
| Iodine value | g I₂/100 g | — | — | — | — | AOCS Cd 1-25 · Other Wijs |
A dash means no EMI contractual range is published for that grade. The batch Certificate of Analysis governs. Published ECOWAS/UEMOA and literature figures are in the reference table below.
Nine parameters cover freshness, identity and physical behaviour; they are reported by grade because unrefined Grade A, B and C and refined N-RBD are specified differently. Methods are named because a number without its method is not comparable. A shea butter specification is only comparable when the grade, the unit and the test method are stated together.
How to read a shea butter specification
Read the nine parameters in three groups. Freshness parameters tell you how the batch was handled; identity parameters tell you what it is; physical parameters tell you how it will behave in your formulation.
Freshness / stability
- Free fatty acid (FFA) — hydrolytic breakdown set by kernel handling.
- Peroxide value (PV) — primary oxidation, a storage history.
- Moisture and volatile matter — residual water that drives later hydrolysis.
Out of range here usually means storage or raw-material history — delayed drying, damp kernels, light, heat or oxygen after pressing.
Identity / purity
Out of range here usually means adulteration or the wrong species or fat. Refining cannot correct an identity failure.
Physical / formulation
Out of range here changes formulation behaviour — texture, melt and appearance — not “quality” in the freshness sense.
For how those lines appear on a certificate, see how to read a shea butter COA and the COA interpreter.
Published reference points
The figures below are context from the ECOWAS/UEMOA regional standard for unrefined shea butter and from compositional literature. They are not EMI Agro’s specification. EMI’s grades are its own and are explained on shea butter grades.
| Parameter | ECOWAS/UEMOA Grade 1 | ECOWAS/UEMOA Grade 2 | ECOWAS/UEMOA Grade 3 | Literature range |
|---|---|---|---|---|
| Free fatty acid | ≤ 1 | 1–3 | 3–8 | ≤ 1 (Grade 1) to 8 (Grade 3) |
| Peroxide value | ≤ 10 | 10–15 | 15–50 | ≤ 10 typical for Grade 1 |
| Moisture & volatiles | ≤ 0.05 | 0.05–0.2 | 0.2–2 | ≤ 0.2 preferred for storage |
| Insoluble impurities Regional standard only — not one of EMI's nine reported parameters | ≤ 0.09 | 0.09–0.2 | 0.2–2 | Regional standard only — not one of EMI's nine reported parameters |
| Refractive index | — | — | — | 1.463–1.467 |
| Saponification value | — | — | — | 170–195 |
| Unsaponifiable matter | — | — | — | 4–11 (can reach 17) |
| Slip melting point | — | — | — | 32–45 |
| Iodine value | — | — | — | 52–66 |
Regional Grade 1 / 2 / 3 bands apply to unrefined shea. Identity parameters (RI, SAP, unsaponifiables, slip melting point, iodine value) are published as a single literature range. Colour is not listed in this compilation.
Test methods used
EMI Agro reports each parameter against a named AOCS or ISO method so results can be reproduced by any accredited laboratory.
- FFA: AOCS Ca 5a-40 · ISO 660 — Acid–base titration of free acids as oleic
- PV: AOCS Cd 8-53 — Iodometric titration of hydroperoxides
- Moisture: AOCS Ca 2b-38 · ISO 662 — Oven loss or Karl Fischer water
- RI: ISO 6320 · AOCS Cc 7-25 — Refractometer reading of melted fat at 40 °C
- SAP: AOCS Cd 3-25 — Back-titration after ethanolic KOH reflux
- Unsaps: AOCS Ca 6a-40 — Gravimetric extract after saponification
- Melting point: AOCS Cc 3-25 — Open-capillary slip of a tempered column
- Colour: AOCS Cc 13e-92 — Lovibond glasses or visual reference set
- IV: AOCS Cd 1-25 · Other Wijs — Wijs halogen addition to double bonds
How EMI Agro tests and reports
The QC laboratory is at EMI Agro’s plant in Moniya, Ibadan. A finished-batch Certificate of Analysis is issued per shipment. For certification status and how the laboratory is organised, see Certifications & Quality and the sample Certificate of Analysis.
The nine parameters
- Free fatty acid (FFA)% (as oleic acid)
FFA measures hydrolytic breakdown of the fat; it is set by kernel handling before pressing, not by filtration afterwards.
Read the FFA specification → - Peroxide value (PV)meq O₂/kg
Peroxide value is the first oxidation marker; a rising PV on a stored lot is a storage or age problem, not a pressing problem.
Read the PV specification → - Moisture and volatiles%
Moisture above a tight band accelerates hydrolysis and microbial risk in an otherwise anhydrous fat.
Read the Moisture specification → - Refractive indexat 40 °C
Refractive index is an identity check: a value outside the shea range suggests a different fat or a blend.
Read the RI specification → - Saponification valuemg KOH/g
Saponification value reflects average fatty-acid chain length; an abnormal SAP is an identity or adulteration signal.
Read the SAP specification → - Unsaponifiable matter%
The unsaponifiable fraction — triterpene alcohols and related minors — is why formulators specify shea rather than a cheaper hard fat.
Read the Unsaps specification → - Slip melting point°C
Slip melting point governs skin feel and the fat's behaviour in a chocolate or balm formula.
Read the Melting point specification → - Colourvisual grade
Colour is an appearance specification, not a grade: ivory to pale yellow is typical of unrefined shea; white is typical of N-RBD.
Read the Colour specification → - Iodine valueg I₂/100 g
Iodine value measures unsaturation; it is an identity and softness check and moves with the oleic/stearic balance.
Read the IV specification →
Download the specification data
The CSV is generated from the same parameter list and published reference points as the tables on this page. Licence: CC BY 4.0. Version v1.0.0, 13 September 2026.
Related pages
Shea Butter Grades
Grade A, B and C unrefined shea butter and refined N-RBD.
Certificate of Analysis (sample)
How a batch is reported, line by line.
COA Interpreter
Read a shea butter COA parameter by parameter.
Shea Butter Grade Checker
Check whether COA values sit in Grade A, B or C bands.
Unrefined Grade A Shea Butter
Cold-pressed, wild-collected unrefined Grade A in bulk.
Refined N-RBD Shea Butter
White, odourless refined shea for food, CBE and pharma.
Free Tools
FFA calculator, grade checker, COA interpreter, lye calculator.
Compare Shea Butter
Shea versus cocoa, mango, kokum and other butters.
Glossary
Defined terms for quality, processing and trade.
Frequently asked questions
References & standards
- AOCS Official Methods and Recommended Practices — methods index — American Oil Chemists' Society
- ISO/TC 34/SC 11 — Animal and vegetable fats and oils (catalogue) — International Organization for Standardization
- NIS 571:2013 — Standard for shea butter — Standards Organisation of Nigeria
- Codex Alimentarius CXS 19-1981 — Standard for edible fats and oils not covered by individual standards — FAO / WHO
- Honfo, F.G. et al. (2014). Nutritional composition of shea products and chemical properties of shea butter: a review — Critical Reviews in Food Science and Nutrition
Last reviewed September 2026 by EMI Agro Industries QC team.
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