| Abstract |
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Mango butter is extracted by mixing 70-80% mango pulp with 20-30% ground, shell-less barite nut or similar oleaginous prod, washing the mixt. several times with lukewarm water to remove tannins and other impurities, the last washing being effected by adding citric acid, slowly mixing the butter extracted from this paste until an amber-coloured, yellow paste is formed, mixing the latter for 1-2 hrs. with simmering water at 90 degrees C using 1 pt. water for 2 pts. paste and finally passing the mixt. through an Inox press, either continuously or batch |