Physico-chemical characteristics of mango [Mangifera indica] kernel fat and its potential as a cocoa butter substitute.
1986
Ling E.T. | Augustin M.A. | Oh F.C.H.
The physico-chemical characteristics of oil extracted from seed kernels of 3 varieties of mango (Mangifera indica, L.) grown in Malaysia were studied. The iodine values (Wijs) of fat from mango kernels of a wild mango variety, Harumanis (MA 128) and Siam Panjang (MA 205) were found to be 48, 43 and 45 mg I2/100 g fat and the corresponding saponification values were 195, 192 and 190 mg KOH/g fat. Solid fat content measurements showed that mango kernel fat was completely melted at 35FC and that the fat had potential as a partial cocoa butter substitute.
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