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Mango oil

Oil fraction

Summary

Oil fraction

Field	Value
name	Mango oil
sat	45-50
unsat	50-55
monoun	40-46
o6	3-4
properties	y
melt	32-43 °C
roomtemp	semi-solid
iodine	32.0-60.7

Mango oil, mango kernel fat, or mango butter, is an oil fraction obtained during the processing of mango butter. Mango oil is a seed oil extracted from the stone of the mango, the fruit of the Mangifera indica tree. The oil is semi-solid at room temperatures, but melts on contact with warm skin, making it appealing for baby creams, suncare balms, hair products, and other moisturizing products. The oil is a soft yellow color with a melting point of 32-42 °C.

Extraction

Fat is extracted from dried mango kernels by hydraulic pressure, or by solvent extraction. In solvent extraction, hexane, a liquid hydrocarbon, is used as the extraction medium. The collected mango stones are washed with well-water soon after collection. After washing, the seeds are sun-dried to reduce the moisture content to 12-15%. The dried seed stone is roasted in a drum roaster and the hull is removed mechanically, or manually by beating with wooden clubs. The separated kernels are crushed into small pieces in a hammer mill. The mango kernel pieces are conveyed to a pellet making machine and pellets are formed. The pellets are cooled to room temperature in a cooler and are conveyed to the solvent extraction plant. Some processors produce flakes by crushing the seeds in a flaking roller mill.

Composition and characteristics of oil / fat

Mango kernel oil is solid at room temperature with a melting point of (35-43 °C). Physical characteristics of mango kernel oil

physical characteristic	range/limit
Refractive index at 40 °C	1.4550-1.4570
Iodine value	32-60.7
Saponification value	190.1-195.1
Melting point	35-43 °C
Unsaponifiable matter	1.2%MAX
Sterol	0.22-0.58
Specific gravity at 30 °C	0.9991
Titer (titre)	30.5-39.2 °C
Slip temperature	30.5-39.2 °C
Bellier number	38.5 °C

Fatty acids present in mango fat

Fatty acid	Percent
Palmitic acid, C16:0	5.5
Stearic acid, C18:0	40-45
Oleic acid, C18:1	40-46
Linoleic acid, C18:2	3-4
Arachidic acid, C20:0	2-2.5

Uses

Mango oil can be used as a substitute for cocoa butter in chocolate manufacturing.

References

Jill Frank (Oct 24, 2014) "Cocoa Butter Alternatives in Chocolate", ''Prospector'', [[Underwriters Laboratories]]
[http://www.seaofindia.com/publcations ''SEA Hand Book 2009'', Solvent Extractors' Association of India]
''SEA: SEA News circular'' Vol. 2 No. 3 (June 2009)
[http://www.ajofai.info/Abstract/Production%20of%20cocoa%20butter%20equivalent%20from%20mango%20seed%20almond%20fat%20and%20palm%20oil%20mid-fraction.pdf Production of a cocoa butter equivalent]

Wikipedia Source

This article was imported from Wikipedia and is available under the Creative Commons Attribution-ShareAlike 4.0 License. Content has been adapted to SurfDoc format. Original contributors can be found on the article history page.

vegetable-oils

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