Chemical characteristics of blends of palm oil and mango kernel oil for their probable use as vanaspati was studied. Crude mango kernel oil was blended with refined, bleached and deodorised palm oil from 10%, 20%, 30%, 40% and 50% (T₁, T₂, T₃, T₄ and T₅) market vanaspati was used as control. Concentration of trans fatty acids in control was 22.7%, whereas, all the vanaspati samples were virtually trans-free. Slip melting points (°C) of control, T₁, T₂, T₃, T₄ and T₅ were 37.5, 37.3, 36.4, 35.6, 34.8 and 34. Free fatty acids of control and T₅ were respectively 0.11, 0.12%. Polymer contents of control, T₁, T₂, T₃, T₄ and T₅ , after three heating cycles (180°C, for 8 hr) were 21.55%, 20.97%, 18.66%, 17.61% and 10.22%, respectively with lower solid fat index(p<0.05). Blends of mango kernel oil and palm oil can be used for the formulation of trans-free vanaspati.

Keywords: mango kernel oil, palm oil, storage stability, trans-fatty acids, vanaspati