date:Dec 21, 2020
ons of shea (kernel equivalent) annually in both the food and personal care sectors.
This shea ingredient meets the US food markets rising demand for non-GMO and sustainability while optimizing necessary shelf-stability, taste and texture. It further serves as an ingredient in applications such as cookies, cakes, firmer fillings, glazes and spreads.
This soft fraction of shea butter is the second GRAS recognized shea ingredient from BLC. In 1998, the firm fraction of shea butter shea stearin