Introduction

Lipids, and particularly fats and oils, are a large group of important compounds in the structure and functioning of cells, essential in the diet for their nutritional value, and highly desirable for their effect on the functional properties of food. Unlike oil, natural vegetable fats

are scarce, and have multiple applications. Mango kernel fat (MKF) has a composition and physical characteristics that make it a consumer alternative to processed semi-solid fats high in trans FA content, with serious adverse effects on human health maintenance.

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