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.