Mango kernel fat

Vegetable Butters Most fats/oils derived from vegetable sources are liquid, reflecting the unsaturated nature of most of their component acids. The few that are sohd (i.e., have melting points above ambient temperature) are known as butters. The best-known and most important member of this class is cocoa butter (Section 5.2), which is the major or only, fat component in chocolate. Others discussed in Section 6 include iUipe butter (Borneo tallow), kokum butter, mango kernel fat, sal fat, and shea butter. These along with palm oil are, in some countries, permitted replacements, in part, for cocoa butter in chocolate (20, 21). 

Borneo tallow Sfiorea stenoptera). This solid fat, also known as iUipe butter, contains palmitic (18%), stearic (46%), and oleic acid (35%). It is one of six permitted fats (palm oil, Ulipe butter, kokum butter, sal fat, shea butter, and mango kernel fat), which, in some countries at least, can partially replace cocoa butter in chocolate (86, 87). 

Mahua (Madhuca latifolia). see Kokum fat and Mango kernel fat. 

Sal fat (Shorea robusta). This tree, which grows in Northern India, is felled for timber. Its seed oil is rich in stearic acid, and it can be used as a cocoa butter equivalent (CBE). The major acids are palmitic (2-8%), stearic (35 8%), oleic (35 2%), linoleic (2-3%), and arachidic acid (6-11%). Its major triacylglycerols are of the SUS type required of a cocoa butter equivalent. Sal olein is an excellent emolhent, and sal stearin, with POP 1%, POSt 13%, and StOSt 60%, is a superior cocoa butter equivalent (122-124). It is one of the six permitted fats (palm oil, iUipe butter, kokum butter, sal fat, shea butter, and mango kernel fat), which, in some countries at least, can partially replace cocoa butter in chocolate (86). 

The fatty acid composition of mango kernel fat and the high levels of oleic and linoleic acids in the sn-2 position are very similar to that of shea butter (Barretdtet et aL, 1963). The fat from the kernel of Butyrospermum parkii). Shea Butter is important commercially as an ingredient for the confectionery industry. From the study of Van Pee et al. (1981) it appears that mango kernel fat may be a good substitute for shea butter (Table 5.4). 

Gaydou, E.M. and Bouchet, R (1984) Sterols, methyl sterols, triterpene alcohols and fatty acids of the kernel fat of different Malagasy mango (Mangifers indica) varieties. J. Am. Oil Chem. Soc., 61(10), 1589-1593. 

Food industries are looking for alternative fats to cocoa butter (CB) from natural matrices that are denoted as cocoa butter replacers (CBRs), cocoa butter equivalents (CBEs) and cocoa butter substitutes (CBSs) fat [41 83], CBRs are defined as non-lauric fats that could replace cocoa butter either partially or completely in the chocolate or other food products. On the other hand, a cocoa butter equivalent (CBE) is a type of fat that has a very similar chemical composition, but its triglycerides derive from other source than cocoa beans, such as palm kernel oil, palm oil, mango seed fat, kokum butter, sal fat, shea butter, illipe butter, soya oil, rape seed oil, cotton oil, ground nut oil and coconut oil [43]. 

The dry mango stone consists of a 1 1 ratio of shell and kernel. Wide variations were found in the content, characteristics and composition of seed and fat of 43 varieties of mango fruit. The seed in fruit ranges between 3 and 25% and kernel in seed from 54 to 85% on an as is basis (Lakshminarayana et al., 1983). The total lipid consists of 96.1% neutral and 3.9% polar lipids (2.9% glycolipids and 1.0% phospholipids) (Hemavathy et al., 1987). The dry mango kernel from India contains 3.7-13% of a cream-colored oil with a melting point of 34-43 C and iodine value of 32-57. Its physical and chemical characteristics are very similar to that of cocoa butter. 

Van Pee, W.M., Boni, L.E., Foma, M.N. and Hendrikx, A. (1981) Fatty acid composition and characteristics of the kernel fat of different mango Mangifera indica) varieties. J. Sci. Food Agric. 32, 485-488. 

Mango seed kernels contain about 4-12% total fat (45 7). Mango seed kernel oil is rich in oleic acid (Table 7), and exhibited 42% (47), 34—59% (45), and 41 )4% of total fatty acids (46). Stearic acid is the other major fatty acid in mango seed kernel... 

It is an unfortunate fact that many inhabitants of tropical countries suffer from lack of fresh fruits and real starvation in densely populated hot regions such as India may be averted by the cultivation of high food value fruit trees such as avocado and mango on a large scale. The utilization of the fruit by-products such as kernel or seeds can also contribute a significant amount of edible oil and protein to the diets of native people. A number of research groups have begun a systematic search for new sources of fat and oils for supplementation of traditional oils or imported oils. These new and novel sources of oil may find uses not only for edible purposes but also for industrial raw material and as the base stock for cosmetic formulations. 

Two varieties of mango fruits (Taimur and Alphonse) found in Egypt were characterized by Abd El-Aal et al. (1987). The mango seeds represent up to 24% of the whole fruit and contained 9.7-10.8% edible fat. Low levels of hydrocyanic acid (0.04-0.05%) were detected in the kernel but the kernel lipids were found free of hydrocyanic acid. The major fatty... 

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