| Saturated fats | |
|---|---|
| Total saturated | 45-50 |
| Unsaturated fats | |
| Total unsaturated | 50-55 |
| Monounsaturated | 40-46 |
| Omega−6 fatty acids | 3-4 |
| Properties | |
| Melting point | 32–43 °C (90–109 °F) |
| Solidity at 20 °C (68 °F) | semi-solid |
| Iodine value | 32.0-60.7 |
Mango oil,mango kernel fat,[1] ormango butter, is an oilfraction obtained during the processing of mango butter. Mango oil is aseed oil extracted from the stone of themango, the fruit of theMangifera 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 (90–108 °F).
Fat is extracted from dried mango kernels byhydraulic pressure, or bysolvent extraction. In solvent extraction,hexane, a liquidhydrocarbon, 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 themoisture 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 ahammer 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]
Mango kernel oil is solid at room temperature with a melting point of (35–43 °C, 95–109 °F).
Physical characteristics of mango kernel oil[2]
| Fatty acids present in mango fat[3]
|
Mango oil can be used as a substitute forcocoa butter inchocolate manufacturing.[1][4]