Macadamia oil

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Macadamia oil (or Macadamia nut oil) is the non-volatile oil expressed from the nut meat of the macadamia (Macadamia integrifolia) tree. Macadamia oil is sometimes used in food as a frying or salad oil, and in cosmetic formulations as an emollient or fragrance fixative.

1 Chemical structure
2 Physical properties
3 Uses in Food
4 Uses in Cosmetics
5 References
6 External links

[edit] Chemical structure

Macadamia oil contains approximately 60% oleic acid, 19% palmitoleic acid, 1-3% Linoleic acid and 1-2% Linolenic acid. Some varieties contain roughly equal omega-6 and omega-3. Although macadamia is cultivated in many different parts of the world, the oil's fatty acid profile is not greatly influenced by environmental factors. The oil displays chemical properties typical of a vegetable triglyceride oil. It is also very stable due to its low polyunsaturated fat content.

[edit] Physical properties

Macadamia oil is liquid at room temperature. The refined oil is clear, lightly amber-colored with a slightly nutty odour. It is possible to refine it to complete transparency, but the faint odour of macadamia nuts remains.

[edit] Uses in Food

Macadamia oil is an excellent frying oil due to its high heat capacity. Several properties of macadamia oil are particularly important for use as an edible oil:

It contains up to 85% monounsaturated fats,
has an unrefrigerated shelf life of one to two years, and
a smoke point of 410°F.^[1]

[edit] Uses in Cosmetics

Macadamia oil's rich, cushiony skinfeel and high oxidative stability make it especially suitable for heavy creams and suncare formulations.^[2] Derivatives of Macadamia oil in cosmetics include the light emollient Ethyl Macadamiate and water soluble PEG-16 Macadamia Glycerides.

Macadamia oil is an excellent botanical replacement for mink oil in most applications.

Macadamia oil's INCI name is Macadamia Integrifolia Seed Oil.