Mango oil
Template:Short description Template:Infobox oils
Mango oil, mango kernel fat,[1] 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 Script error: No such module "convert"..
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.Script error: No such module "Unsubst".
Composition and characteristics of oil / fat
Mango kernel oil is solid at room temperature with a melting point of (Script error: No such module "convert".). Template:Col-beg
| class="col-break col-break-2" | Physical characteristics of mango kernel oil[2]
| physical characteristic | range/limit |
|---|---|
| Refractive index at Script error: No such module "convert". | 1.4550-1.4570 |
| Iodine value | 32-60.7 |
| Saponification value | 190.1-195.1 |
| Melting point | Script error: No such module "convert". |
| Unsaponifiable matter | 1.2%MAX |
| Sterol | 0.22-0.58 |
| Specific gravity at Script error: No such module "convert". | 0.9991 |
| Titer (titre) | Script error: No such module "convert". |
| Slip temperature | Script error: No such module "convert". |
| Bellier number | Script error: No such module "convert". |
| class="col-break col-break-2" | Fatty acids present in mango fat[3]
| 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.[1][4]
See also
References
- ↑ a b Jill Frank (Oct 24, 2014) "Cocoa Butter Alternatives in Chocolate", Prospector, Underwriters Laboratories
- ↑ SEA Hand Book 2009, Solvent Extractors' Association of India
- ↑ SEA: SEA News circular Vol. 2 No. 3 (June 2009)
- ↑ Production of a cocoa butter equivalent