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Shea butter is a fat produced from the seeds of Vitellaria paradoxa (Sapotaceae). It can exist under different qualities which depend on several factors such as the region of origin, the method of production, treatments performed, etc. Its use as ointment excipient was the subject of several work that has raised issues that need further discussion. In this study, certain aspects relating to the adequacy between the main properties required for the ointment excipients and the characteristics of the different qualities of shea butter were analyzed. The data collected showed that for some properties, namely organoleptic characteristics such as color and odor, it may be necessary to perform discoloration or deodorization operations to ensure the comfort of the user. Similarly, it has sometimes been necessary to add peanut oil to the butter to reduce its consistency in order to facilitate its spreading. Concerning the release of the active ingredients, the qualities of the butter seem to have no influence because whatever the butter used, the results obtained were satisfactory. As regards inertia and long-term stability, the composition could have a great influence, but the refined shea butter obtained by chemical extraction seems more apt to act as an excipient. However, for such a product, it is still necessary to standardize industrial procedures for obtaining it, with a view to propose a standard shea butter, specifically for use as ointment excipient.

Focus On the Use of Shea Butter as Excipient For Ointment