Almond oil is a vegetable oil obtained from the seeds of sweet almonds ( Amygdalus communis L.), a plant of the Rosaceae family. [1] [2]
Content
Properties and composition
Almond oil is a light yellow liquid with a light aroma and a pleasant nutty flavor. The oil has a relative density of 1.04-1.05 and a refractive index of 1.527-1.537. It is almost insoluble in alcohol, but readily soluble in chloroform or ether.
Almost 62% almond oil consists of oleic acid triglycerides, about 24% linoleic acid triglycerides and 6% palmitic acid triglycerides. [1] The oil also contains a significant amount of phytosterol, tocosterol, amygdalin, vitamins B 2 , A, E and mineral salts.
Getting
Almond oil is obtained from the seeds of various varieties of sweet almonds . The kernels are extracted from the seeds, dried and ground, and then pressed by double cold pressing. The cake remaining after pressing is used for the preparation of cosmetics.
It is possible to obtain almond oil also from the seeds of bitter almonds . To do this, the seeds are preheated, while the amygdalin contained in them is destroyed. Such oil is unsuitable for use as a food product and is used exclusively for the preparation of cosmetics and technical purposes. The resulting cake is used in the pharmaceutical industry to obtain bitter-almond water - a colorless liquid with a pleasant odor and a bitter taste (contains 0.1% hydrocyanic acid ).
Application
Almond oil is used in the cosmetic industry in the formulations of cosmetic milk, nourishing creams, masks, hair strengthening products. Traditionally, the use of almond oil as a massage tool. Almond oil preparations have a softening, nourishing and protective effect on the skin and hair . Almond oil is well absorbed by the skin, regulating its water-lipid balance, accelerates the process of cell regeneration , has anti-inflammatory, regenerating and tonic effects. [2]
Almond oil is also used to impregnate some woodwind instruments such as oboe and clarinet.
Literature
- Tyutyunnikov, B.N. Chemistry of fats / B.N. Tyutyunnikov, Z. I. Bukhstab, F.F. Gladkyi et al. - 3rd ed., Revised. and add. - M .: Kolos, 1992 .-- 448 p.
- Bezzubov, L.P. Chemistry of fats / L.P. Bezzubov. - 3rd ed. - M.: Food Industry, 1975. - 280 p.
- Shcherbakov, V. G. Chemistry and biochemistry of oilseed processing / V. G. Shcherbakov. - M.: Food Industry, 1977. - 180 p.
See also
- Vegetable oils
- Fats
- Almond
Notes
- ↑ 1 2 Evstigneeva R.P. Chemistry of lipids / R.P. Evstigneeva, E.N. Zvonkova, G.A. Serebrennikova, V.I. Shvets. - M.: Chemistry, 1983.- 296 p., Ill.
- ↑ 1 2 Samuylova, L.I. Cosmetic chemistry in 2 hours: Part 1: Ingredients / L.I. Samuylova, T.A. Puchkova. - M .: School of cosmetic chemists, 2005. - 386 p.