Before shea can be used as a raw material for CBEs, removal of the unsaponifiables and fractionation of the di-and tri-unsaturated glycerides from the symmetrical mono-oleoglycerides butters is necessary. The saturated triglycerides are purified in a simple physical fractionation process (35-40% can be obtained from single fractionation), selectively filtered as they crystallize from a mass of triglycerides being cooled. This stearian fraction is then used in conjunction with fractions from other vegetable fats (eg.illipe, sal) to produce a cocktail with a chemical composition almost identical to that of CB; the olein fraction is used for margarine and baking. An alternative method of separating the constituents of Shea butter has been developed using super-critical carbon dioxide. This has the added benefit of removing all the isoprenic hydrocarbons (which act as pro-oxidants) and lowering the levels of ffa mono-and di-glycerics, iron, triterpene acetates and triterpene cinnamates.