AFDC 04(1459 )DTZS  
                                                                                                               
                                                                                                                 
  
 
 
 
 
 
       DRAFT  TANZANIA STANDARD  
 
                        Unrefined shea b utter– Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
                   TANZANIA BUREAU OF STANDARDS  
 
    ©TBS 2022  – All rights reserved  
                                                                                                              
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 Unrefined shea butter – Specification  
 
0 Forewor d  
 
Unrefined shea butter is the butter extracted from sheanut . Unrefined shea butter doesn’t   undergo 
any chemical refining process or extraction.  It can be used in recipes that call for butter, margarine or 
lard. It is also used as an additive in the pro duction of chocolates , pastries and as a cooking fat.  
 
This Tanzania Standard  has been prepared to ensure the safety and quality of unrefined shea butter 
produced,  exported  or imported into the country.  
 
In preparation of this  Tanzania  standard considerab le help was derived from : 
 
CXS 325R -2017 (Amended in 2020 ), Regional standard for unrefined shea butter published by the 
Codex Alimentarius Commission . 
 
In reporting the results of a test or analysis made in accordance with this Tanzania Standard, if the 
final value  observed or calculated is to be rounded off, it shall be done in accordance with TZS 4.  
 
1 Scope  
 
This Tanzania s tandard specifies  the requiremen ts, sampling  and testing methods  for unrefined shea 
butter intended for direct human consumption, or as an ingredient in the manufacture of food products.  
 
2 Normative r eference s 
 
The following referenced documents are indispensable for the application of this document. For dated 
references, only the edition cited applies. For undated references, the l atest edition of the referenced 
document (including any amendments) applies ; 
 
TZS 4 ,  Rounding off numerical values  
TZS 54 , Animal and Vegetable fats and oils – Sampling  
TZS 76 ,  Methods for determination of arsenic  
TZS 109, Food processing units – Code  of hygiene — General  
TZS 268 , General atomic absorption – Spectro – Photometric method for determination of lead in 
food stuffs  
TZS 288 Animal and vegetable fats and oils  Analysis by gas chromatography of methyl ester of 
fatty acids  
 
TZS 538  , Packagin g and labeling of foods  
TZS 1324 , Animal and vegetable fats and oils – Determination of peroxide value -Iodometric (visual) 
end point determination  
TZS 1325 ,  Animal and vegetable fats and oils - Determination of saponification value  
TZS 1326 ,  Animal an d vegetable fats and oils – Determination of moisture and volatile matter  
TZS 1327 ,  Animal and vegetable fats and oils – Determination of iodine value  
TZS 1328 ,  Essential oils – Determination of relative density at 20  °C – Reference method  
TZS 1329 ,  Animal and vegetable fats and oils – Determination of refractive index  
TZS 1331 ,  Animal and vegetable fats and oils – Determination of acid value and acidity                                                                                                                
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 TZS 1332 ,  Animal and vegetable fats and oils – Determination of unsaponifiable matter -method u sing 
diethyl ether extraction  
TZS 1333, Animal and vegetable fats and oils — Determination of melting point in open capillary tubes 
(slip point)  
 
TZS 1336 ,  Animal and vegetable fats and oils – Determination of insoluble impurities content  
 
3 Term s and de finitions  
 
For the purpose of this Tanzania Standard the definition s below shall apply;   
 
3.1 shea butter  
 
vegetable fat derived from the kernels of the shea nut (nut kernels from the tree) scientifically known 
as Vitellaria paradoxa, C.F. Gaertn (synonym s: Butyrospermum paradoxum , Butyrospermum parkii ), 
from the Sapotaceae family . 
 
3.2 unrefined shea butter  
 
oleaginous material obtained from the nut kernel of the Vitellaria paradoxa, C.F. Gaertn (synonyms: 
Butyrospermum paradoxum , Butyrospermum parkii ), from the Sapotaceae family by manual or 
mechanical methods. It can be  obtained through a thermal process or cold pressed, which does not 
alter the nature of the fat and it can be purified by washing with water, settling, filtering and 
centrifuging.  
 
4.Requirements  
 
4.1 General requirements  
 
Unrefined shea butter shall; 
 
a) not be mixed with other fats;  
b) be free of all foreign matter ; 
c) have the characteristic colour, aroma and flavour of unrefined shea butter  and be free from 
rancidity.  The colour varies from i vory-coloured to yellowish  
 
4.2 Specific requirements  
Unrefined shea butter shall comply with  the specific requirements  given in Table 1 when tested 
in accordance with the test methods specified therein ; 
Table  1- Specific   require ments for unrefined shea butter  
S. No.  Parameter  Requirement  Test method   
i.  Relative density at 20 oC 0.91 – 0.98 TZS 1328  
  
ii.  Density at 40 o C  0.89 – 0.93 ISO 6883  
iii.  Refractive index at 44°C  1.4620 – 1.4650  TZS 1329  
 
iv.  Saponification value, mg KOH/g fat 160 - 195 TZS 1325  
                                                                                                               
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 v.  Iodine value  (g I 2/100g)  30 - 75 TZS 1327  
vi.  Unsaponifiable matter (% m/m)  1 – 19  TZS 1332  
vii.  Melting point (°C)  35 – 40  TZS 1333  
viii.  Fatty acid composition  Annex A  TZS 288  
 
 
4.3 Grading requirements  
 
Unrefined shea  butter shall comply with  the grading  requirements  given  in Table 2  when tested in 
accordance with the test methods specified therein;  
   
 
                   Table 2  — Grading requirements for unrefined shea butter  
 
S/No  Characteristics            Grade I                Grade II  
 Test methods  
Maximum level            Maximum level  
 
i Water content (% 
m/m)  0.05 
             0.2 TZS 1326  
ii Free fatty acids 
(%m/m)  
 1              3 TZS 1331  
iii Peroxide value 
(milliequivalents of 
active oxygen/kg 
oil) 
 10              15  TZS 1324  
iv Insolu ble impurities 
(% m/m)  
 0.09              0.2  TZS 1336  
 
Note : 
 
Grade I: This grade of unrefined shea butter can be used for direct human consumption;  
 
Grade II: This grade of unr efined shea butter can be used as an ingredients in  the food industry 
(confe ctionery, chocolate, edible oil or the base for margarines).  
 
 
 
5  Food additives  
 
No food additives are permitted for use in unrefined shea butter.  
 
6  Hygiene  
 
6.1 Unrefined shea butter  shall be produced , handled and stored in accordance with TZS 109  . 
 
6.2 Unrefined shea butter shall comply with microbiological limits given in Table 3 when tested in 
accordance with the methods specified therein;  
 
                                                                                                               
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Table 3  - Microbiological limits for unrefined shea butter  
 
S/N Microorganism  Limit  Test method  
i Salmon ella spp per 25 g  absent  
TZS 122 -1 
ii Escherichia coli  cfu/g  absent  TZS 730 -2 
iii Yeast and moulds, cfu/g, 
max.  103  TZS 2426 -2 
 
 
7  Contaminants  
 
7.2 Pesticide residues  
Unrefined shea butter  shall comply with relevant maximum pesticide residue limits  established by the  
Codex Alimentarius Commission  available online.  
7.2. Heavy metal  contaminants  
Unrefined shea butter shall comply with the maximum  heavy metal limits as specified in Table 4. 
Table 4– Maximum Limits for heavy metal contaminants in unrefi ned shea butter  
 
S/No  Contaminant        Maximum limit  Test Method  
i Lead (Pb) mg/kg  
 0.08 TZS 268  
ii Arsenic (As) mg/ kg  
 0.1         TZS 76  
 
8 Packing, Marking and Labelling  
 
Unrefined shea butter s hall be packed, marked and label led in accordance wi th TZS 538.  
 
8.1  Pack ing 
 
Unrefined shea butter shall be pack ed in food grade containers and properly sealed to ensure safety 
and quality requirements of the product  are main tained throughout the shelf life . 
 
8.2    Marking and label ling 
 
8.2.1 In additi on each c ontainer of  unrefined shea butter shall be legibly and indelibly marked with the 
following information:  
 
a) Name of the product  shall be " Unrefined shea butter "; 
b) Grading  shall be declared on the label to indicate the grade of unrefined shea butter  and its 
intended uses  
c) Name, physical address of the manufacturer and/or packer;  
d) Batch or lot number;  
e) Date of manufacturer;  
f) Expiry date;  
g) Net weight in Metric unit;                                                                                                                
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 h) Country of origin;  
i) Storage conditions;  
j) List of ingredients in descending order,  
9.2.2 The containers may  also  be marked with the TBS Standards Mark of Quality.  
 
NOTE – The TBS Standards Mark of Quality shall be used by the manufacturers only under licence from TBS. 
Particulars of conditions under which the licences are granted, may be obtaine d from TBS.  
 
10 Sampling and Tests  
 
10.1 Sampling  
 
Unrefined shea butter shall be sampled in accordance with  TZS 54.  
 
10.2 Tests  
 
Unrefined shea butter shall be tested in accordance with the test methods given in this Tanzania 
standard  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
                                                                                                               
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 Annex A  
 
(Normative ) 
 
                           Fatty acid composition of unrefined shea butter  
 
Fatty acid composition of unrefined shea butter as determined by gas liquid chromatography from 
authentic samples (expressed as percentage of to tal fatty acids) . 
 
Fatty Acid  % levels of fatty acids  
 Test method  
Lauric acid (C 12:0)  < 1  
  
 
 
 
 
 
 
 
 
TZS 288  Myristic acid (C 14:0)  <0.7  
 
Palmitic acid (C 16:0)  2 - 10  
 
Palmitoleic acid (C 16:1)  <0.3  
 
Stearic acid (C 18:0)  25-50  
 
Oleic acid (C 18:1)  32-62  
 
Linoleic acid (C 18:2)  1-11  
 
Linolenic acid (C 18:3)  <1  
 
Arachidonic acid (C 20:0)  <3.5