Mango Kernel Fat
Extensive work has been carried out in mango kernel fat. The reported values on kernel fat content very from 8.85% to 16.13%.
The lipids of mango kernel are composed of neutral lipids phospholipids and unsaponifiable matter.
Mango kernel fat contains 94.8%-97% of neutral lipids, 1.1%-2.8% of phospholipids, and 1.3%-2.2% of unsaponifiable matter.
The researchers processed magi kernel for recovery of fat and refined the fat. Mango stones were decorticated by using a specially adapted decorticator.
Fat was extracted both by hexane as well as by a combined method of expeller followed by hexane extractions.
Blandness, plasticity and absence of toxic substance render it a potential edible fat in sweetmeat and in pastries who which saturated fats are required.
It can be used as a substitute for tallow in the preparation of high-quality soaps and as an extender to cocoa butter.
The fat extracted meal can be used in animal feed rations and as a direct sizing agent in textile.
The fatty acid compositions of kernel fat has been investigated by many researchers. Stearic and oleic acid s are the major constituents of mango kernel fat, accounting for over 85%.
Investigation also showed that kernel fat added to ghee from buffalo milk at the rate of 1% acted as an antioxidant.
Mango Kernel Fat