Almond oil

Description

Almond oil is obtained from Prunus dulcis (Miller) D.A. Webb var. dulcis or from Prunus dulcis (Miller) D.A. Webb var. amara (D.C.) Buchheim, or from the mixture of the two. It is obtained (cold-pressed almond oil) from the mature cold-pressed seeds of these trees or by extraction, followed immediately by refining (refined almond oil).

The original almond trees are an extremely old cultivated plant native to the Mediterranean region (European variety). The second largest cultivated area (American variety) is that of the USA, mainly in California. The oil content in the almonds is 47-61%. Almonds are used for the production of oil, since they do not contain substances that stimulate the bitter (and toxic) taste. The almond oil, Oleum amygdalarum dulclim verum, is pale (refined product) or dark yellow (cold-pressed product). It has a low viscosity, and a mild taste. It is a clear fatty oil with a characteristic odor, formed mainly by oleic and linoleic acid. The oil is photosensitive and, therefore, must be stored in a dark place. Almond oil is rarely used as table oil. In the food sector, this product is only used in confectionery (almonds). The main consumers of almond oil are those of the cosmetic sector (cosmetic care products) and medicine (aromatherapy, massage oil).

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Almond oil, cold pressed

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Almond oil, refined

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Almond oil, refined Ph. Eur.

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Almond oil, organic

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Almond oil, crude Ph. Eur.

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