Almond oil

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Almond oil
Product Group: Fats and oils rich in oleic acid

Almond oil is obtained from the Prunus dulcis (Miller) D.A. Webb var. dulcis or Prunus dulcis (Miller) D.A. Webb var. amara (D.C.) Buchheim or from a mixture of the two. Cold-pressed almond oil is obtained by cold-pressing ripe seeds from these trees or by extraction followed immediately by refining (refined almond oil). The original wild almond tree is an extremely ancient cultivated plant that is native to the Mediterranean (European variety). The second major cultivation area (American variety) is the USA, mainly California. The oil content in almonds is 47-61%. Sweet almonds are used for oil production because they do not contain the bitter and toxic taste bud-stimulating substances. Refined almond oil, Oleum amygdalarum dulcium verum, is pale while cold-pressed oil is a dark yellow color. It is of low viscosity, mild to taste and non-drying. It is a clear, fatty oil with a characteristic smell, consisting primarily of oleic and linoleic acids. The oil is photosensitive and must, therefore, be stored in a dark place. Almond oil is rarely used as an edible oil. In the foodstuffs sector, it is only used as a confectionery in products like macaroons. The primary almond oil consumers are the medical and cosmetics industries which use the oil in the production of various products including aroma therapy and massage oil).

Almond oil