|Omega-6 fatty acids||3-4|
|Melting point||32–43 °C (90–109 °F)|
|Solidity at 20 °C (68 °F)||semi-solid|
Mango oil, mango kernel fat, 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 32–42 °C (90–108 °F).
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.
Composition and characteristics of oil/fat
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
Fatty acids present in mango fat
- Jill Frank (Oct 24, 2014) "Cocoa Butter Alternatives in Chocolate", Prospector, Underwriters Laboratories
- Mango oil extraction
- Extraction methods
- Solvent extraction of vegetable oils Archived 2013-10-06 at Archive.today
- SEA Hand Book 2009, Solvent Extractors' Association Of India
- SEA :SEA News circular Vol.2 No.3 (June 2009)
- Production of a cocoa butter equivalent