How to Melt and Repackage Shea Butter for a Smooth Texture

When melting Shea Butter for repackaging, the key to avoiding a grainy texture and ensuring it solidifies properly is to control the temperature.

• Avoid High Heat: Melting Shea Butter at too high a temperature causes it to become completely liquid. When it cools and re-solidifies, the fatty acids can crystallize unevenly, resulting in the undesirable grainy or sandy texture you experienced.
• Use Low Heat: The recommended method is to use gentle heat, just enough to soften the Shea Butter until it reaches a creamy, semi-solid consistency, rather than a fully liquid oil. Aim for a temperature around 40-45°C.
• Gentle Melting: You can achieve this by using a double boiler or a water bath on low heat. Stir gently as it softens.
• Pouring: Once it has a smooth, creamy texture, you can pour it into your containers.
• Cooling: Allow the filled containers to cool and solidify at room temperature. Avoid putting them in the refrigerator or freezer, as rapid cooling can also contribute to crystallization and a grainy texture.

By using a lower melting temperature and allowing it to cool naturally, you can help maintain the smooth texture of the 100% Shea Butter when repackaging.