Instituto de Ciencias Básicas, Universidad Veracruzana, Av. Dos Vistas s/n carretera Xalapa-Las Trancas, 91000 Xalapa, Ver., Mexico, Departamentos de Alimentos y Biotecnologı́a y de Ingenierı́a Quı́mica, PIQAyQA, Facultad de Quı́mica, UNAM, Edif. “E” planta baja, 04510 Mexico, DF
This paper deals with the physicochemical characterization, including thermal behaviour, by differential scanning calorimetry of mango seed almond fat (MAF), alone and in mixtures with cocoa butter (CB). Results showed that mango almond seeds contain about 5.28–11.26% (dw) of fat.
The refraction index is 1.466, the saponification index 189.0 and the iodine index 41.76. Fatty acids found in MAF are oleic, stearic, and palmitic acids (40.81%, 39.07% and 9.29% (w/w), respectively) as well as smaller amounts of linoleic, with arachidic, behenic, lignoceric, and linolenic acids, among others. Calorimetric analysis showed that MAF crystallizes between 14.6 and −24.27 °C with a ΔHc of 56.06 J/g and melts between −17.1 and 53.8 °C, with fusion maxima at 18.54 °C and 40.0 °C for the α and β polymorphic forms. Their fusion enthalpies are 70.12 and 115.7 J/g.
The MAF solids content profile is very similar to that of CB, both in stabilized and non-stabilized samples. The mixing compatibility was analyzed using isosolids curves of mixtures of different compositions.
Mango seed (Irvingia gabonensis).
The original text taken from a:
"Mango seed uses: thermal behaviour of mango seed almond fat and its mixtures with cocoa butter", J.A. Solı́s-Fuentesa, M.C. Durán-de-Bazúab, Bioresource Technology, Volume 92, Issue 1, March 2004, Pages 71–78, http://dx.doi.org/10.1016/j.biortech.2003.07.003