هيئة التقييس لدول مجلس التعاون لدول الخليج العربية 
GCC STANDARIZATION ORGANIZATION (GSO)  
 
 
مشروع مواصفة  نهائي   
Final Draft of standard FDS  
 
إعداد اللجنة الفنية الخليجية رقم  TC05  
Prepared by GSO technical committee No. TC05 
GSO 05/ DS / GSO CODEX STAN 325:2021  CODEX STAN 325:2017  
 
 
زبدة الشيا غير المكررة  
Unrefined shea butter 
 
  ICS: 67.100.20  
هذه الوثيقة مشروع لمواصفة قياسية/ لائحة فنية خليجية تم 
توزيعها لإبداء الملحوظات بشأنها، لذلك فإنها عرضة للتغيير 
والتبديل، ولا يجوز الرجوع إليها كمواصفة قياسية/لائحة فنية  
خليجية إلا بعد اعتمادها من الهيئة.  This document is a draft Gulf 
Standard/Technical Regulation circulated for 
comments. It is, therefore, subject to alteration 
and modification and may not be referred to as 
a Gulf Standard/T echnical Regulation until 
approved by GSO.   
 
 
 
تقديـم 
هيئة التقييس لدول مجلس التعاون لدول الخليج العربية هيئة إقليمية تضم في عضويتها  
الأجهزة الوطنية للمواصفات والمقاييس في دول الخليج العربية، ومن مهام الهيئة إعداد  
المواصفات القياسية واللوائح الفنية الخليجية بواسطة لجان فنية متخصصة.  
وقد قامت هيئة التقييس لدول مجلس التعاون لدول الخليج العربية ضمن برنامج عمل  للجنــة  
الفنيــة الخليجية للمواصفات الغذائيـــة والزراعيــة  ( TC05)  بتحديث  اللائحة  الفنية الخليجية  
رقم  (CODEX STAN 325:2021 CODEX STAN 325:2017  (GSO  "زبدة 
الشيا غير المكررة" ضمن برنامج عمل اللجنة المدرجة في خطة دولة قطر  
  
1 
 1. SCOPE  
This standard applies to unrefined shea butter intended for direct consumption, or as 
an ingredient in the manufacture of food products.  
 
 
2. DESCRIPTION  
2.1. Product definitions:  
The following definitions apply:  
− Shea butter is vegetable fat derived from the kernels of the shea nut (nut kernels 
from the tree) scientifically known as Vitellaria paradoxa, C.F. Gaertn 
(synonyms: Butyrospermum paradoxum , Butyrospermum parkii ), from the 
Sapotaceae family . 
 
− Unrefined shea butter is the 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 is obtained through a thermal process or cold pressed, which does not 
alter the nature of the fat. It can be purified by washing with water, settling, 
filtering, and centrifuging.  
 
2.2. Other definition(s)  
Lot is a specified quantity of unrefined shea butter that has uniform characteristics, 
enabling the quantity to be assessed . 
 
 
3. ESSENTIAL COMPOSITION AND QUALITY FACTORS  
3.1. Raw materials  
The raw materials shall be stored and handled under hygienic conditions while 
maintaining their physicochemical and microbiological characteristics.  
 
 
  
2 
 3.2. General characteristics  
Unrefined shea butter shall not be mixed with other fats. It shall be free of all foreign 
matter.  
 
 
3.2.1.  Organoleptic characteristics  
The product shall have the characteristic color, aroma and flavor of unrefined shea 
butter and be free from any rancidity. The color varies from ivory -colored to 
yellowish.  
 
 
 
 
3.2.2.  Quality criteria  
Unrefined shea butter shall meet the quality criteria specified in Table 1 of this 
standard.  
 
Table 1 - Quality criteria  
Characteristics  Grade 1a Grade 1b 
Maximum level  Minimum level  Maximum 
level  
Water content (%)  0.05 0.06 0.2 
Free fatty acids (%)  1 1.1 3 
Peroxide value  
(milliequivalents of  
active oxygen/kg oil)  10 11 15 
Insoluble impurities  
(% m/m)  0.09 0.1 0.2 
 
The limits of these descriptive key variables of composition and quality of generic 
unrefined shea butter may appear very broad, with a large range of values between 
minimum and maximum values. This is because the descriptors consider the actual 
variation in characteristics found in shea butter in all production areas.  
a. The first grade of unrefined shea butter can be used for direct consumption.  
b. The second grade of unrefined shea butter can be used for the food industry 
(confect ionery, chocolate, edible oil, or the base for margarines).   
3 
 3.3. Chemical and physical characteristics  
 
Table 2 - Chemical and physical characteristics of unrefined shea butter  
Parameter  Range  
Relative density (x= 20°C)  0.91 – 0.98 
Density (x= 40°C)  0.89 – 0.93 
Saponification value (mg KOH/g fat)  160 - 195 
Iodine value (g I2/100g)  30- 75 
Unsaponifiable matter (% m/m)  1 – 19 
Refractive index at 44°C  1.4620 – 1.4650  
Melting point (°C)  35 – 40 
 
 
3.4. Fatty acid composition  
Samples falling within the appropriate ranges specified below are following  this 
standard.  
 
Table 3 - Fatty acid composition of unrefined shea butter as determined by gas 
liquid  
chromatography from authentic samples (expressed as percentage of t otal fatty 
acids)  
Fatty Acid  % levels of fatty acids  
Lauric acid (C 12:0)  < 1 
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 
 
4. FOOD ADDITIVES  
No food additives are permitted for use in unrefined shea butter.  
 
 
  
4 
 5.  CONTAMINANTS  
The product shall comply with the relevant provisions of the General Standard for 
Contaminants and Toxins in Food and Feed (CXS 193 -1995)  
The products covered by this Standard shall comply with the maximum residue limits for 
pesticides established by the C odex Alimentarius Commission.  
 
6.  HYGIENE  
It is recommended that unrefined shea butter be prepared and handled in accordance 
with the appropriate sections of the General Principles of Food Hygiene (CXC 1 -1969) 
and other relevant Codex codes of hygienic pract ice. 
The product should comply with any microbiological criteria established in accordance 
with the Principles and Guidelines for the Establishment and Application of 
Microbiological Criteria Related to Foods (CXG 21 -1997).  
  
5 
 7.  LABELLING  
 
7.1.  Name of the food  
The product shall be labelled in accordance with the provisions of the General Standard 
for the Labelling of Prepackaged Foods (CXS 1 -1985). Furthermore, each container shall 
be marked with a label containing the  
following information:  
a. Name of the product and grade – to be consistent with table 1  
b. Name and address of the manufacturer and/or the trademark  
c. County of origin  
d. Net weight in kg  
e. Date of manufacture  
f. Product shelf life  
g. Production lot number or code  
h. Storage instructions.  
 
7.2.  Labelling o f non -retail containers  
The information required by this standard and by section 4 of the General Standard 
for the Labelling of Prepackaged Foods shall be given either on the container or in 
accompanying documents, except that the  name of the product, the net weight of the 
product, date of manufacture, the production lot number as well  as the name and address 
of the manufacturer, the packer, the distributor and/or importer shall appear on  the 
container.   
However, lot identification, and the nam e and address of the manufacturer, packer, 
distributor, and/or  
importer may be replaced by an identification mark, provided that such a mark is clearly 
identifiable with the accompanying documents.  
 
8. METHODS OF ANALYSIS AND SAMPLING  
 
8.1.  Sampling  
Sampling shall be done in accordance with the provisions of ISO 5555:2001, Animal and 
vegetable fats and oils Sampling.  
 
8.2.  Analysis  
To ensure compliance with this quality standard, the samples selected as specified in 
clause 9 shall be tested in accordance with the appropriate testing procedures:   
6 
  
Method Test parameter 
− AOAS 920.116  
− IUPAC 2.60  
− ISO 662.1998  Determination of moisture content  
− ISO 660.1996  
− IUPAC 2.201  Determination of free fatty acid 
content: acid  
value and acidity  
− IUPAC 2.101  Determination of relative density  
− ISO 3657:1988 (revised 1992)  
− IUPAC 2:202  Determination of saponification value  
− AOAC 925.56  
− ISO 3961:1999  Determination of iodine value  
− AOCS cd. 8b – 90 
− IUPAC 2501  
− ISO 3960:2005  Determination of peroxide value  
− ISO 3596 -1:1996  
− IUPAC 2.401  Determination of unsaponifiable 
matter  
− ISO 663:2000  
− IUPAC 2604  Determination of insoluble impurities 
content  
− ISO 6321:2002  Determination of melting point  
− ISO 12193:1994  
− AOAC 972.25  
− AOAC 994.02  
− IUPAC 2632  Determination of lead content (Pb)  
− AOAC 952.13  
− IUPAC 3136  Determination of arsenic content (As)