Transporting Cream Across Continents

This is dairy, but, in the US, a company imported from I believe Australia frozen dairy products, such as cream for reprocessing....because the costs were, it was ove all cheaper.

but I imagine this is shea butter though edible is used for cosmetic

Hi phoenix,

just for clarificatin: Shea butter is no dairy product. It is a vegetable fat extracted from the fruit of the karite tree. It is mainly used in cosmetics but is also edible and used as cooking oil West African countries..

nudnik

I realize that, I had wiki'ed it before posting. I just threw it out there anyways.

Hi papcee,

If I understood your question correctly, you are planning to ship the shea butter in form of an emulsion ("cream"). I am not familiar with the specific properties of your cream, but generally speaking, the best temperature will depend on the composition of your cream. This means that the quantities and types of substances added to the shea oil will determine the properties as melting point, etc. Another important topic is the related to microbiological contamination. Are any substances added that will prevent the growth of funghi, bacteria, viruses? Is the product sterile when packed? Will the packaging contain air (oxygen) or will there be a nitrogen atmosphere? ... What are the requirements or specification of your customer? For what purpose will the creams be used? (cosmetics I assume)

Although there is no finite answer possible based on the few facts you have provided, I would suggest to ship the goods at temperatures of approximately 4 degree centrigrade (fridge temperature) or any similar temperatures which are used for shipping foodstuff. From my point of view, this should not have a detrimental effect on the stability of your emulsion but should be low enough to prevent melting, separation of the ingredients and limit growth of microorganisms (if present).

Hope this does at least give you a first clue!

Regards nudnik

thanks i woild work and loom into that asap

Me, I'd just round up the sheas and drive them north to Europe. They swim quite well and should have no trouble with swimming the Med. Once there, you can feed them up good, milk them there and make all the shea butter you need.