Processing mango stones for fat

Abstract

and Summary Stones of mango fruit (Mangifera indica) were processed for recovery of fat and the fat refined. Mango kernel fat is potentially edible and can substitute for tallow and cacao butter. Mango kernal meal can be used as a sizing material and as a feed.

Studies of Fatty Acid Composition, Physicochemical and Thermal Properties, and Crystallization Behavior of Mango Kernel Fats from Various Thai Varieties

“…AR contained the highest amount of oleic acid 46.8 followed by KM 45.7 , KS 44. 2 and ND 42.9 . The content of stearic acid was highest in ND 41.…”

Characterization of eutectic mixtures in different natural fat blends by thermal analysis

“…Furthermore, its almond fat presents striking similarities to cacao butter, a fat that is widely appreciated and used [6]. Even though its thermal and phase characteristics have not yet been fully analyzed ( [7][8][9][10] and unpublished results), interest in its use as a partial substitute for industrially consumed fats is steadily increasing.…”

Biomass as a Feedstock

“…The mango bean butter obtained via extraction with either solvents or cold/hot pressing has been shown to be of very high quality with potential to be used as a replacement for cocoa butter in cosmetic and food applications. The fatty acid profiles of both cocoa butter and mango bean butter have been shown to be comparable with the same main four fatty acids present in each, these being oleic 22, stearic 21, palmitic 23 and linoleic, with similar ratios observed in both examples [97][98][99]. Mango waste, especially the peel, has great promise as a potential source of food-grade pectin with extraction yields of up to 21% and promising values for the galacturonic acid content and degree of esterification [100].…”

“…Mango waste is a rich source of chemicals [92][93][94], for example mangiferin 19 [95] and quercetin 3-O-galactoside 20 [96], lipids and fatty acids, such as stearic 21, oleic 22 and palmitic acid 23 [97]. [88].…”

“…[88]. Stearic The kernel has been traditionally ground to make flour in India and Nigeria [97] and the seed had been shown to have a very high lipid concentration. The mango bean butter obtained via extraction with either solvents or cold/hot pressing has been shown to be of very high quality with potential to be used as a replacement for cocoa butter in cosmetic and food applications.…”