Shea Butter: A Comprehensive Review of Its Compositions, Processing, Applications, and Challenges

ABSTRACT Shea butter, derived from the kernels of Vitellaria paradoxa , is a multifunctional fat widely used in food, cosmetic, and pharmaceutical industries. This review provides a comprehensive overview of its physicochemical properties, biological activities, and the current state of processing technologies. The paper begins by highlighting the unique composition of shea butter, including its high content of stearic and oleic acids, along with bioactive unsaponifiable matter such as tocopherols, sterols, and triterpenes. Various extraction and refining methods, ranging from traditional artisanal approaches to advanced mechanical, solvent, and enzymatic techniques, are critically evaluated for their impact on yield, quality, and sustainability. Applications across different sectors are examined, with emphasis on functional, nutritional, and therapeutic attributes. Special attention is given to the roles and challenges associated with unsaponifiable components, which complicate fractionation and stability but offer significant bioactivity. The review also identifies major production and quality control challenges, particularly in achieving product standardization and improving local processing efficiency. Finally, future perspectives are proposed, focusing on technological innovation, value addition, and socio‐economic development. This work underscores the importance of integrated approaches to optimize shea butter production and utilization across industries.