Organic Mango Kernel Butter, Refined, Food

Organic Mango kernel butter and its use in the food industry

Organic mango kernel butter is a refined vegetable fat obtained from the kernels of the mango fruit (Mangifera indica). Mango butter is white to yellow in color and has a mild, neutral flavor.

Due to its neutral sensory profile, mango kernel butter is particularly suitable for applications that require a vegetable fat that does not influence the overall taste of the final product.

Organic mango kernel butter is used in the food industry for the production of margarine, as well as in baked goods, cakes, pastries, pies, and desserts. Refined mango kernel butter serves as a vegan and lactose-free alternative to animal butter.

Production and refining process

Organic mango kernel butter is obtained from the kernels of the mango fruit (Mangifera indica). The refining process includes degumming and, if necessary, depending on the acidity and color parameters, neutralization and bleaching. The final stage is deodorization at approximately 210 °C for about 1.5 hours.

This refining process results in a light-colored, neutral-tasting vegetable fat suitable for use in food processing applications.

Interesting fact

Mango has been cultivated in the Indian subcontinent for several thousand years, and in the 16th century, Portuguese explorers contributed to the spread of mango cultivation outside India. Today, mango is cultivated in tropical and subtropical regions around the world, with India being the largest producer.

The mango tree (Mangifera indica) is an evergreen tree that usually reaches a height of 10-15 meters and, in exceptional cases, up to 40 meters. Its trunk diameter can reach up to one meter, and the tree can live for several hundred years and develop a broad crown with elongated leaves.

The flowers are small, white, and fragrant, and the fruit is a fleshy drupe with a thick skin. The kernel inside is the source of mango butter.