Menu Close
Store•finder

Origin

  • Oil mill Moog
  • Competence in Oil
  • Our Farmers
  • Quality
  • Production
  • News

Products

  • Product Finder
  • Classic Oils
  • Gourmet Oils
  • Vitality Oils
  • Where to buy

Life's Delights

  • Recipes
  • Upcycling & Creativity
  • Savouring oil
  • Beauty

Where do you want to go?

  • deutsch
  • english
  • 日本語
  • français
  •  
  • 繁體中文(台灣)
  • polski
  •  
  • 简体中文 (中国)
  •  
  •  
  • 한국어

Cookie Settings

We use cookies in order to provide the best possible website experience for you. This includes cookies that are technically required to ensure a proper functioning of the website, as well as cookies which are used solely for anonymous statistical purposes, for more comfortable website settings, or for displaying personalised content. You are free to choose the categories you would like to permit. Please note that depending on your settings, the full functionality of the website may no longer be available. Further information can be found in our Privacy Statement.

Confirm selection
Accept all
  • Why does Shea Butter crystalize?

    Shea Butter has a melting range of 28 to 45 °C, which means it changes from solid to liquid state in this temperature range. However, this does not happen suddenly, but in stages, as the different fatty acids in shea butter become liquid at different temperatures. The result is a partial separation of fatty acids at temperatures above 28 °C. One part becomes liquid, another not (yet). If the ambient temperature subsequently drops back below 28 °C, the separated areas all become solid, resulting in a crinkly consistency. This is particularly common in summer due to temperature fluctuations in this range. This does not affect the quality.

    The original, non-crystalized consistency can be restored by heating the Shea Butter to about 45 °C until it is completely liquid. After cooling, it has a uniform consistency again.

  • Where to buy
  • Contact
  • For Partners
  • Cookie Settings
youtube

BIO PLANÈTE – Huilerie Moog since 1984

Newsletter

Thank you for signing up for our newsletter. You will receive a confirmation link via email shortly.

  • Copyright © 2025
  • LEGAL NOTICE
  • PRIVACY POLICY
  • LANGUAGE: ENGLISH
(s)mall (m)edium (l)arge (h)uge