What is the unsaponifiable matter content of shea butter?

Shea butter typically contains 4–11 % unsaponifiable matter, with values up to about 17 % reported, versus under 1–2 % for most edible fats. The figure varies with origin, season and tree, so ask for the batch value on the Certificate of Analysis.

What are the unsaponifiables in shea butter made of?

Mainly triterpene alcohols (α- and β-amyrin, lupeol, butyrospermol) present largely as cinnamate and acetate esters, plus karitene (a hydrocarbon characteristic of shea), tocopherols and small amounts of phytosterols. The triterpene esters are the largest sub-fraction and the most studied.

Why is unsaponifiable matter important for cosmetic shea butter?

It is the functional, non-fat part that distinguishes shea from generic hard fats: film-forming and emollient, and the sub-fractions most studied in skin-care literature. Brands specifying “shea” for these reasons should specify a minimum unsaponifiable content and check it on the Certificate of Analysis.

Does refining remove the unsaponifiable matter in shea butter?

Only partly. Neutralisation removes none, bleaching a little, and deodorisation some tocopherols and volatiles; most of the triterpene esters remain. Refined N-RBD therefore keeps most of the fraction. The Certificate of Analysis value for the specific product decides.

How is unsaponifiable matter measured in shea butter?

The sample is saponified with ethanolic potassium hydroxide, the non-soap residue is extracted with diethyl ether or hexane, weighed, and corrected for carried-over free fatty acid (AOCS Ca 6a-40 / Ca 6b-53, ISO 3596 / ISO 18609). It is a gravimetric half-day method. EMI Agro states the measured value and method on the Certificate of Analysis.

Is a higher unsaponifiable matter content always better in shea butter?

Within the natural range, higher is usually preferred by cosmetic buyers. Far above the range — especially with a low saponification value and high refractive index — points to mineral-oil or paraffin adulteration, not extra actives. Read the value with saponification value and refractive index.

Specifications

Unsaponifiable Matter in Shea Butter

The 4–11 % that isn't fat: what shea's unsaponifiable fraction contains, how it is measured, and why formulators specify it.

Unsaponifiable matter is the part of a fat that does not form soap when boiled with alkali — non-glyceride compounds such as triterpene alcohols and their esters, hydrocarbons, tocopherols and sterols. Shea butter's fraction is unusually large, typically 4–11 % (reports up to 17 %) versus under 1–2 % for most edible fats. This fraction is the main reason shea is valued in cosmetics, and refining lowers it only slightly.

Unsaps at a glance

Unit: % (mass)
Test method: AOCS Ca 6a-40 (ether) · Ca 6b-53 / ISO 18609 (hexane) · ISO 3596
Literature range: 4–11 (can reach 17) %
Main components: Triterpene cinnamates and acetates; karitene; tocopherols; phytosterols
Effect on other tests: Depresses SAP; mineral-oil adulteration inflates the result
Effect of refining: Slight reduction
Control lever: Identity / raw-material origin

What unsaponifiable matter is

Saponification converts triglycerides and free fatty acids into soap; whatever remains soluble in ether or hexane afterwards is “unsaponifiable”. In most fats that is sterols, tocopherols and a little hydrocarbon — under 1–2 %. In shea a large triterpene fraction sits on top — hence 4–11 %.

Vitellaria paradoxa kernels synthesise triterpenes abundantly; the fraction varies with region, season and tree. See Vitellaria paradoxa and shea-producing regions. Unsaponifiable matter is the non-fat part of shea butter — and at 4–11 % it is several times larger than in almost any other vegetable fat, which is why shea is specified by name rather than substituted.

What the fraction contains

Triterpene alcohols — α-amyrin, β-amyrin, lupeol, butyrospermol — largely as cinnamate and acetate esters, the dominant sub-fraction
Karitene — A hydrocarbon characteristic of shea
Tocopherols — Mainly α-tocopherol; content varies strongly with origin
Phytosterols — Minor sterol fraction
Other hydrocarbons and polyphenols — Trace catechins and related compounds

The bulk of shea's unsaponifiable fraction is triterpene cinnamates and acetates, with a shea-specific hydrocarbon, karitene, and variable tocopherols. Triterpene esters and tocopherols are the compounds most studied for skin-related activity in the scientific literature; cinnamate esters absorb in the ultraviolet range. That is a description of the chemistry, not a product claim.

Reference values by grade

Unsaponifiable matter (%) by shea butter grade — EMI Agro does not publish a standing contractual range; the batch COA states the measured value
Grade	Value%	What it usually indicates	EMI supply status
Grade A	—	The unsaponifiable fraction — triterpene alcohols and related minors — is why formulators specify shea rather than a cheaper hard fat.	Confirm on the batch COA
Grade B	—	The unsaponifiable fraction — triterpene alcohols and related minors — is why formulators specify shea rather than a cheaper hard fat.	Confirm on the batch COA
Grade C	—	The unsaponifiable fraction — triterpene alcohols and related minors — is why formulators specify shea rather than a cheaper hard fat.	Confirm on the batch COA
Refined N-RBD	—	The unsaponifiable fraction — triterpene alcohols and related minors — is why formulators specify shea rather than a cheaper hard fat.	Confirm on the batch COA

Values vary by origin, season and method (ether vs hexane). Use published figures for orientation; ask for the measured batch value.

The published range is wide because origin, season and tree differ. A buyer specifying “high unsaponifiables” should ask for the measured value and method on the COA.

Reference points — unsaponifiable matter of shea butter and other fats (published values, not EMI limits)
Fat	Unsaponifiable matter%
Shea butter	4–11 (can reach 17)
Cocoa butter	≤ 0.35–0.7 (typical literature)
Mango butter	Typically under 2
Palm oil	≤ 1.2 (Codex maximum)
Coconut oil	≤ 1.5 (Codex maximum)
Most refined edible oils	< 1–2

Ether and hexane methods give slightly different results. See shea versus cocoa butter, shea versus mango butter and shea versus synthetic emollients.

How unsaponifiable matter is measured (AOCS Ca 6a-40 / ISO 3596 / ISO 18609)

Saponify about 5 g of sample with ethanolic KOH under reflux; extract the unsaponifiable fraction with diethyl ether (Ca 6a-40, ISO 3596) or hexane (Ca 6b-53, ISO 18609); wash free of soap; evaporate; dry and weigh; subtract any free fatty acid carried over.

Unsaponifiable matter (%) = 100 × (m_residue − m_{FFA correction}) / W

Hexane methods are safer; results are close but not identical — the COA must state which was used. Incomplete saponification falsely raises the result; emulsions and incomplete washing distort it. This is a half-day gravimetric method. See AOCS Ca 6a-40 and the COA interpreter.

Why unsaponifiable matter matters to buyers

For cosmetic buyers, unsaponifiable matter is the specification that distinguishes shea from a generic hard fat; for QC, an implausibly high value is an adulteration flag. Brands that market “shea” want the fraction intact — prefer unrefined Grade A. See uses of unrefined shea butter in cosmetics and notes for indie cosmetic brands.

Tocopherols and triterpenes contribute to oxidative stability — see peroxide value. A high fraction lowers SAP and leaves unsaponified material in a soap bar — see saponification value. Mineral oil is 100 % unsaponifiable: a result far above the shea range with a low SAP and high RI is an adulteration pattern, not “extra actives” — see refractive index and signs of adulterated shea butter.

What refining does to the fraction

Neutralisation removes free acids, not unsaponifiables. Bleaching removes some pigments and a little of the polar fraction. Deodorisation strips some tocopherols and volatiles. Net effect: a slight reduction; the bulk of the triterpene esters is retained. Refined N-RBD is still recognisably shea by unsaponifiables. See how shea butter is refined to N-RBD and refined N-RBD shea butter.

How EMI Agro reports unsaponifiable matter

EMI Agro states unsaponifiable matter on the Certificate of Analysis when the test is run for the batch. See Certifications & Quality and the sample Certificate of Analysis.

Saponification value is depressed by unsaponifiables. Refractive index is raised slightly by triterpenes. Peroxide value reflects the stability contribution of tocopherols. Iodine value measures the glyceride part and is unaffected by the fraction. Melting point is affected only slightly by crystallisation of the fraction.

Shea Butter Specifications

FFA, peroxide value, moisture, refractive index, saponification value and more.

Complete Guide to Shea Butter

Master reference — grades, production, specifications, uses, sourcing, importing.

Shea Butter Grades

Grade A, B and C unrefined shea butter and refined N-RBD explained.

Saponification Value

Saponification value as a chain-length and identity parameter.

Refractive Index

Refractive index at 40 °C as an identity check for shea butter.

Peroxide Value (PV)

Peroxide value as the first oxidation marker in shea butter storage.

Iodine Value

Iodine value as an unsaturation and identity check.

Melting Point

Slip melting point and how it governs shea butter skin feel.

Unrefined Grade A Shea Butter

The grade specified when the fraction should stay intact.

Refined N-RBD Shea Butter

Refining lowers the fraction only slightly.

Shea Butter vs Cocoa Butter

Shea carries several times more unsaponifiables.

Shea Butter vs Mango Butter

Hard-butter contrast on the unsaponifiable fraction.

COA Interpreter

Read the unsaponifiable line on a COA.

Frequently asked questions

References & standards

AOCS Official Method Ca 6a-40 — Unsaponifiable Matter (diethyl ether) — American Oil Chemists' Society
ISO 3596 — Determination of unsaponifiable matter — diethyl ether — International Organization for Standardization
ISO 18609 — Determination of unsaponifiable matter — hexane — International Organization for Standardization
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
Maranz, S. et al. (2004). Effect of climate and agroecological zone on shea butter fat composition — Journal of the American Oil Chemists' Society
Codex Alimentarius CXS 210-1999 — Standard for named vegetable oils — FAO / WHO

Last reviewed September 2026 by EMI Agro Industries QC team.

Manufacturer-direct from Ibadan, Nigeria

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