The present study reports the effect of sorbitan monopalmitate (SM) as a crystallization modifier on the physicochemical properties of mango butter (MB). The concentration of SM was varied in the range of 1 and 5 wt%. The addition of SM promoted the aggregation of globular MB crystals. The FTIR patterns did not show any significant changes when SM was added. XRD and DSC analyses confirmed the crystallization of MB crystals in stable β' and β (V) polymorphic states. However, SM also introduced imperfections in the crystal lattices of MB. Among all formulations, M2 (SM; 1% w/w) possessed a mechanically stable network structure. The crystallization rate of MB was tailored by SM in a concentration-dependent manner. The solid content was highest in M4 (SM; 5% w/w) at 10 °C and 30 °C among all the oleogels. In gist, SM in manageable quantities can be utilized for preparing custom-tailored MB-based products.
Keywords: Crystal modifier; Crystallization kinetics; Mango butter; Sorbitan monopalmitate; Two-stage crystallization.
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