Production of sn-1,3-distearoyl-2-oleoyl-glycerol-rich fats from mango kernel fat by selective fractionation using 2-methylpentane based isohexane

- 2-Methylpentane based isohexane exhibited higher polarity than industrial hexane.
- sn-SOS was selectively crystallized from mango kernel fat (MKF) using the isohexane.
- MKF stearin rich in sn-SOS showed higher thermostability compared to cocoa butter.
- MKF stearin rich in sn-SOS exhibited accepted compatibility with cocoa butter.
- The thermostability and compatibility could be improved by further tempering.

High-purity isohexane containing 88.12% 2-methylpentane, which has a higher polarity than industrial hexane, was selected to selectively fractionate mango kernel fat to produce 1,3-distearoyl-2-oleoyl-glycerol (SOS)-rich fat. The three-stage fractionation process was optimized by considering the stearin yield and its SOS content to obtain a third stearin (TS). This fat contained a high percentage of SOS (69.2%) with only 0.8% diacylglycerol. Mass spectra and sn-2 fatty acid analyses further revealed that the TS was mainly composed of symmetrical monounsaturated triacylglycerols. Compared with cocoa butter (CB), the unique composition of the TS improved its thermal properties (35.6% and 0% solid fat content at 35 °C for the TS and CB, respectively). In particular, tempered binary fat blends, which were composed of 20-50% TS and 50-80% CB, showed acceptable compatibility at 20-28 °C. The TS could be utilized by chocolate manufacturers to make products suitable for sale and consumption in tropical conditions.