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Emulsifiers act as Fat crystal modifiers and can modulate the crystallization process of fats. In this study, we have reported the effect of polyglycerol polyricinoleate (PGPR) on the physicochemical properties of an underutilized vegetable fat "mango butter" (M. MB-PGPR based formulations were prepared by heat-cool method. Microscopic studies showed that PGPR resulted in the formation of globular MB crystals. XRD and thermal studies conjointly suggested that the MB crystals were predominantly crystallized as β-polymorph. However, PGPR
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