| Mango oil | |
| Sat: | 45-50 |
| Unsat: | 50-55 |
| Monoun: | 40-46 |
| O6: | 3-4 |
| Properties: | y |
| Roomtemp: | semi-solid |
| Iodine: | 32.0-60.7 |
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 .
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.
Mango kernel oil is solid at room temperature with a melting point of (NaN°C). Physical characteristics of mango kernel oil[2]
| physical characteristic | range/limit |
|---|---|
| Refractive index at | 1.4550-1.4570 |
| Iodine value | 32-60.7 |
| Saponification value | 190.1-195.1 |
| Melting point | |
| 1.2%MAX | |
| Sterol | 0.22-0.58 |
| Specific gravity at | 0.9991 |
| Titer (titre) | |
| Slip temperature | |
| Bellier number | |
| 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 |
Mango oil can be used as a substitute for cocoa butter in chocolate manufacturing.[4]