plant-based fat

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• Published Subscription Original Research 16 Jul 2026

  Sustainable Production of Halal Butter from Mango Kernel Oil: Extraction, Characterization and Functional Evaluation

  By Jawata Afnan, Kristy Gourab Sinha, Mafrufur Rahman, Noor Zahin, Safkat Islam Safin, Khalid Mahmud, Mokhlesur Rahman

  Abstract: Mango kernel oil (MKO) is a mango processing by-product and is increasingly of interest in food use because of its appropriate fat content. The growing demand of the halal and plant-based alternatives of butter points to the necessity of the sustainable non-dairy sources of fat. Mango kernel oil butter has good physicochemical properties such as a good balance of fatty acids, good oxidative stability, and the right level of moisture, …

  Published in Research & Reviews : Journal of Food Science & Technology · Vol. 15, Issue 2, 2026 · pp. 12–21 Read article →