Description
Oil‑pressing from shea nuts and marula fruit is a traditional mechanical extraction that relies on controlled roasting to soften the kernels before a dry press is applied.
Technical
Roasting shea nuts at 40–60 °C for 30–45 min softens the kernel, breaking down cell walls and releasing triglycerides. Marula seeds are dry‑pressed at 50–70 °C for 2–3 h, where heat and pressure further disrupt seed structure, allowing oil to flow. Both processes preserve high levels of oleic acid and tocopherols, which contribute to antioxidant activity and a buttery flavor profile.
Science
Primary Reaction
Roasting and mechanical pressing of shea nuts and marula seeds to release oil
Sensory Profile
Aroma ()
nuttybutterytoastywarmearthyroastedcaramelizedwoodysavoryrich