Macro partitioning
Mango seed fat, rich in SOS (1,3-distearoyl-2-oleoyl-glycerol), serves as a functional cocoa butter alternative that improves chocolate properties by increasing solid fat content and inhibiting fat bloom.
For food manufacturers, mango seed fat is a viable alternative to cocoa butter, particularly for creating temperature-resistant chocolates. For consumers, this means mango seeds are being valorized in the food industry, potentially leading to more sustainable and innovative chocolate products.
It has been reported that the incorporation of SOS-rich fats in chocolate products increases the solid fat content, leading to the inhibition of fat bloom and reducing the tempering time... Therefore, SOS-rich fractions could be used as an ingredient for the production of temperature-resistant hard butter... thus, mango seed fat is a potential cocoa butter alternative.
Why this rating
The paper cites studies on the chemical properties and industrial applications, but it is a review of these applications rather than a primary clinical trial.
Source
Chemical Composition of Mango (Mangifera indica L.) Fruit: Nutritional and Phytochemical Compounds
María Elena Maldonado Celis et al. · Frontiers in Plant Science · 2019
DOI 10.3389/fpls.2019.01073
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- Vitamin C content in mangoes decreases significantly during ripening and postharvest storage, with levels dropping from high values in green fruit to lower values in ripe fruit.Good
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