Table 2.

Triglyceride compositions for mango kernel fat (MKF), palm oil mid-fraction (PMF), different MKF/PMF blends (%wt) and cocoa butter (CB) (n = 3). P palmitic, O oleic, S stearic, L linoleic, L _n linolenic

Triglyceride	Triglyceride Content (area %)
	MKF	Blend 90/10	Blend 80/20	Blend 70/30	Blend 60/40	Blend 50/50	PMF	CB
POL	4.1 ± 1.03*	5.1 ± 0.33	4.3 ± 0.06	9.0 ± 0.69	11.0 ± 0.47	11.6 ± 0.53	19.0 ± 0.25	2.6 ± 0.32
PLP	1.8 ± 1.34	4.3 ± 0.37	5.9 ± 0.28	9.6 ± 0.80	12.4 ± 0.52	14.2 ± 0.59	22.3 ± 0.25	8.4 ± 0.28
OOO	2.5 ± 1.26	3.1 ± 0.16	3.4 ± 0.18	3.2 ± 0.13	3.2 ± 0.04	3.1 ± 0.08	2.8 ± 0.04	0.6 ± 0.06
SLO	–	7.1 ± 0.45	4.8 ± 0.18	5.8 ± 0.59	5.2 ± 0.25	3.7 ± 0.53	–	2.1 ± 0.16
POO	10.8 ± 0.52	2.7 ± 0.42	4.9 ± 0.10	5.5 ± 0.54	6.9 ± 0.04	8.6 ± 0.06	13.4 ± 0.38	2.4 ± 0.06
POP	8.9 ± 0.19**	10.7 ± 0.87	12.7 ± 0.78	13.6 ± 1.24	15.5 ± 0.32	16.5 ± 0.93	17.8 ± 0.13	13.8 ± 0.42
SOO	14.6 ± 0.29	13.9 ± 1.15	12.7 ± 0.52	10.3 ± 1.15	8.8 ± 0.40	7.6 ± 0.25	1.2 ± 0.28	3.9 ± 0.19
SLS	14.6 ± 0.04	12.7 ± 0.79	11.4 ± 0.52	9.2 ± 0.83	7.9 ± 0.18	6.1 ± 0.16	–	6.8 ± 0.31
POS	5.7 ± 0.18	6.2 ± 0.57	6.7 ± 0.35	5.2 ± 0.48	5.1 ± 0.24	4.6 ± 0.17	2.9 ± 0.64	26.3 ± 0.04
SOS	29.4 ± 1.20	26.9 ± 2.30	26.9 ± 1.28	18.9 ± 1.99	16.1 ± 0.39	13.0 ± 0.62	0.5 ± 0.12	19.2 ± 0.05
Others	7.7 ± 0.48	7.4 ± 1.22	6.2 ± 1.18	9.8 ± 3.5	7.9 ± 2.57	11.0 ± 0.23	20.1 ± 0.86	13.9 ± 1.65

*shows contents of POL + SLL + SOL_n, and

**shows contents of POP + SLP + SL_nS