Topic Reference Data/Information

Mango Knovel: Search Moisture content: 81.71%

Seeds Mango Composition Protein Content:
0.51%
Total Carbohydrate content: 17%
Fiber Carbohydrate Content:1.80%
Ash content:0.50%
Mango Some nutrients and *Proximate composition of mango
Seeds antinutrients contents seeds in % dry weight.
of mango (Magnifera
indica) seed Crude Protein= 10.06%
Crude oil=14.80%
Ash=2.62%
Crude fibre=2.40%
Carbohydrate= 70.12%
Mango Utilization of Mango Seed= 20 to 60% of the whole fruit
Kernel Peels and Seed Kernel= 45-75% of the whole seed
Kernels Powders as
Sources of *Proximate composition of mango
Phytochemicals in kernel powder:
Biscuit by I.S. Ashoush Moisture = 6.57%
and M.G.E. Gadallah Ash= 1.46%
Fat=8.15%
Protein=7.76%
Crude Fiber= 0.26%
Mango Processing and *The kernel inside the seed
Kernel Nutritive Value of represents 45 to 75 per cent of the
Mango Seed Kernel seed and about 20 per cent of the
Flour by Shilpa whole fruit.
Yatnatti, Vijayalakshmi
and R. Chandru *Nutrient Composition of Mango
Kernel Flour:
Moisture: 7.05%
Protein: 7.53%
Fat: 11.45%
Crude fiber: 2.20%
Carbohydrates: 69.77%

Mango Patent: Integrated *Drying was done until the moisture

Kernel Processes for the content is less than 10%, 630
Treatment of Mango preferably at a moisture content of 4-
Wastes of Fruit 7%, and more preferably at 5-6%.
Processing and the
 Preparation of *Composition of Mango Seed Kernel
Compositions Derived Powder:
Thereof Moisture: 4-7%
Ash: 1-3%
Protein: 4-6%
Fat/Oil=20-28%
Crude Fiber: 5-7%
Carbohydrate= 48-66%

*The waste peels and seeds of mango

amount to 35-60%) of the total fruit
weight, of which mango peels form
about 15-20% of whole mango fruit
and the remaining 20-40% may be
composed of the mango seeds. On
the other hand, the kernel inside the
mango seed represents from 45-75%
of the seed and about 20% of the
whole fruit.
Flaking Baileys Industrial Oil For example, on soybeans, reducing
Mill and Fat Products particle thickness from 0.38 mm down
to 0.30 mm will increase flaking mill
Oil Extraction by electricity requirements by 1 to 2
Timothy G. Kemper kwh/ton of soybeans processed.
Solvent Baileys Industrial Oil The solvent used in the majority
Extractio and Fat Products of oilseed solvent extraction
n plants around the world is
Oil Extraction by commercial hexane, a mixture
Timothy G. Kemper of hydrocarbons generally
boiling in the temperature
range of 65-69C. Most
commercial hexane available
contains approximately 65%
normal hexane, with the
remaining 35% of the
composition consisting of
cyclopentane and hexane
isomers.
Contact time:
Deep Bed Extractor
50 minutes residence time= 30
minutes wash time + 20
minutes drain time
 Shallow Bed Extractor
50 minutes residence time= 45
minutes wash time + 5 minutes
drain time
Extractor Temperature:
There is an upper limit for the
extractor operating
temperature. The solvent must
remain safely in a liquid state.
As the boiling range of
commercial hexane is typically
64-69C at sea level, the
maximum possible temperature
to prevent boiling is 63C.
Therefore, most processors
operate the extractor at 60C to
provide several degrees of
safety margin below the lower
end of the solvent boiling range.

Degummi Baileys Industrial Oil Crude oil is brought to about 60-70C

ng and Fat Products and then contacted with about 0.1-
0.5% of a 50% solution of citric or
Canola Oil malic acid with very intensive mixing.
Contact may vary from fractions of a
second to about 15 minutes,
depending on mixing intensity.
Degummi Process Design in In this unit operation, the incoming
ng Degumming and crude palm oil is first heated up to a
Bleaching of Palm Oil temperature of about 90-110C
before it is treated with phosphoric
acid. The dosage of phosphoric acid
normally used is within the range of
0.05-0.1%of oil weight with acid
concentration approximately about
80-85%.

Composition of Crude Palm Oil

-Triglycerides: 95%
- FFA: 2-5%
- Moisture % Impurities: 0.15-3%
-10-20 ppm phosphorus
- Orange Red in colour
 Composition of Degummed and
Bleached Oil
-FFA: 3-5%
-M&I: 0.2%
-Phosphorus: <4 ppm

Degummi Current Processing Composition of Crude Vegetable Oil

ng Techniques for Fats
and Oils Unsaponifiable Matter: 1.5% Max
FFA: 0.75% Max
Moisture, volatile matter: 0.5% max
Insoluble impurities: 0.3% max
Degummi Food Lipids- Crude Oil
ng Chemistry, Nutrition, Triglycerides: 95-97%
and Biotechnology Phosphatides: 1.5-2.5%
Unsaponifiable Matter: 1.6^
FFA: 0.3-0.7%

RBD Oil
Triglycerides: >99%
Phosphatide: 0.003-0.045%
Unsaponifiable Matter: 0.3%
FFA: <0.05%
Degummi Basics of Alkali An amount of 1-3 kg of phosphoric
ng Refining of Vegetable acid shall be added per ton of oil.
Oils by Renato Dosa
and Klaus- Peter
Eickhoff.
Bleachin Process Design in During bleaching process in palm oil
g Degumming and refinery, degummed oil is treated with
Bleaching of Palm Oil bleaching earth and heated up to a
temperature of about 100C before
entering the vacuum bleacher. The
dosage of acid activated clay used it
typically within the range of 0.5-2%
by weight of oil and the contact time
with continuous agitation is about 30
minutes.
Bleachin Baileys Industrial Oil In most modern day bleaching plants,
g and Fat Products oxygen is removed from the clay/oil
system before bleaching by vacuum.
Bleaching Generally speaking, the vacuum
 during bleach should be below 50 mm
Hg, and most references recommend
vacuum levels in the range 20-28 mm
Hg or even lower.
Bleachin Current Processing The main reason for bleaching edible
g Techniques for Fats oils is to remove color, impurities
and Oils such as soaps, metals, phosphatide
residues, and environmental
contaminants, and to decompose
peroxides. The main color
components to be removed are
carotenoid compounds and
chlorophyll.

Normal conditions for vacuum

bleaching of soybean oil are:
- Clay dosage: 0.3-0.6%
- Temperature: 100-110C
- Vacuum pressure: 28-29 in Hg
- Processing time: 15-30 mins