View source for Mango oil

{{short description|Oil fraction}}
{{Infobox oils
 |name=Mango oil
 |image=
 |imagesize=
 |caption=

 |composition=
 |fat=
 |water=
 |solids=
 |sterols=
 |fatcomposition=
 |sat=45-50
 |interster=
 |trans=
 |unsat=50-55
  |monoun=40-46
  |polyun=
   |o3=
   |o6=3-4
   |o9=
 |properties=y
 |energy_per_100g=
 |melt={{convert|32-43|°C}}
 |boil=
 |smoke=
 |roomtemp= semi-solid
 |sfi20=
 |sg20=
 |visc20=
 |refract=
 |iodine=32.0-60.7
 |acid=
 |aciddeg=
 |ph=
 |sapon=
 |unsapon=
 |reichert=
 |polenske=
 |kirschner=
 |shortening=
 |peroxide=
}}

'''Mango oil''', '''mango kernel fat''',<ref name=frank>Jill Frank (Oct 24, 2014) "Cocoa Butter Alternatives in Chocolate", ''Prospector'', [[Underwriters Laboratories]]</ref> or '''mango butter''', is an oil [[Fractionation|fraction]] obtained during the processing of mango butter. Mango oil is a [[vegetable oil|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 {{convert|32-42|°C}}.

==Extraction==
Fat is extracted from dried mango kernels by [[Hydraulics|hydraulic pressure]], or by [[Liquid–liquid extraction|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.{{Citation needed|date=November 2024}}
==Composition and characteristics of oil&nbsp;/&nbsp;fat==
[[File:Mango opened seed.jpg|thumb|right|175px|Open mango [[drupe|stone]]]]
[[File:Mango kernels.JPG|thumb|175px|right|Mango kernels]]
Mango kernel oil is solid at room temperature with a melting point of ({{convert|35-43|°C|disp=comma}}). 
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{{col-2}}
'''Physical characteristics of mango kernel oil'''<ref name="sea">[http://www.seaofindia.com/publcations ''SEA Hand Book 2009'', Solvent Extractors' Association of India]</ref>

{| class="wikitable"
|-
! physical characteristic
! range/limit
|-
|[[Refractive index]] at {{convert|40|°C}}||1.4550-1.4570
|-
|[[Iodine value]]||32-60.7
|-
|[[Saponification value]]||190.1-195.1
|-
|[[Melting point]]||{{convert|35-43|°C}}
|-
|[[Unsaponifiable matter]] ||1.2%MAX
|-
|Sterol||0.22-0.58
|-
|[[Specific gravity]] at {{convert|30|°C}}||0.9991
|-
|[[Titer]] (titre)||{{convert|30.5-39.2|°C}}
|-
|[[Slip melting point|Slip temperature]]||{{convert|30.5-39.2|°C}}
|-
|Bellier number||{{convert|38.5|°C}}
|-
|}
{{col-2}}
'''Fatty acids present in mango fat'''<ref>''SEA: SEA News circular'' Vol.&nbsp;2 No.&nbsp;3 (June 2009)</ref>
{| class="wikitable"
|-
! [[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
|-
|}
{{col-end}}

==Uses==
Mango oil can be used as a substitute for [[cocoa butter]] in [[chocolate]] manufacturing.<ref name="frank" /><ref>[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]</ref>

==See also==
*[[Mango]]

== References ==
<references/>

[[Category:Vegetable oils]]