Expressed almond oil

Almond oil, bitter artificial almond oil bitter almond oil expressed almond oil huile d amande oleo de amendoas olio di mandorla sweet almond oil virgin almond oil. 

Oil of Sweet Almond, Expressed almond oil. Fixed oil from kernels of varieties of Frunus amygdalus Stokes iAmygdalus communis L.), Rosaceae. Constit Chiefly glyceryl oleate with small amounts of glycerides of linolic etc., acids. Stated to contain no stearic acid. 

USE As a base for ointments, cerates, etc., and as emulsion with egg yolk or expressed almond oil. In manuf of candles, soaps, cosmetics, laundry wax finishing and luster -ing linens. Emollient. A modified emulsifying form is marketed as Cetina. 

Two major types of products are derived from the almond, namely a fixed oil and a volatile oil. The fixed oil is commonly called almond oil, expressed almond oil, or sweet almond oil it is made from both sweet and bitter almonds by pressing the kernels. It does not contain benzaldehyde or HCN. 

Expressed almond oil has emollient, demulcent, and mildly laxative properties. It is a weak antibacterial. While easily absorbed and digested orally, it is slowly absorbed through intact skin. Based on prevalent data, almond oil and almond meal are nonirritating and nonsensitizing to the skin and are considered safe for cosmetic use. °... 

Teel Oil, or Oil of Sesamum.—The plant yielding this oil, the sesamum orientals, is extensively cultivated throughout India for the sake of the fine oil expressed from its seeds. The latter are imported from Calcutta under the name of teel seeds. They are about the size of white mustard seeds. Three varieties are known— namely, the white, the particolored, and the block. It is principally from the latter that the eesumum oil of commerce is obtained. The seed contains about forty-five per cent, of oil. This has been already mentioned as an adulterant of almond oil, and, according to Pereira, may be used as a substitute for the latter. 

Almond oil consists chiefly of glycerides of oleic acid, with smaller amounts of linoleic and palmitic acids. The PhEur 2005 describes almond oil as the fatty oil obtained by cold expression from the ripe seeds of Prunus dulcis (Miller) DA Webb var. dulcis or Prunus dulcis (Miller) DA Webb var. amara (DC) Buchheim or a mixture of both varieties. A suitable antioxidant may be added. 

The USPNF 23 describes almond oil as the fixed oil obtained by expression from the kernels of varieties of Prunus amygdalus Batsch (Earn. Rosaceae). 

Almond oil is expressed from the seeds of the bitter or sweet almond, Prunus dulcis (Prunus amygdalus Amygdalus communis) var. amara or var. dulcis (Rosaceae). See also Section 4. 

Comments refined almond oil is defined in some pharmacopeias such as the PhEur 2005. Refined almond oil is a clear, pale yellow colored oil with virtually no taste or odor. It is obtained by expression of almond seeds followed by subsequent refining. It may contain a suitable antioxidant. 

Definition Residue from expression of oil from dried ripe seeds of sweet almonds, Prunus amygdalus dulcis... 

Almond oil.—Oil of almond is obtained by expression or distillation of the kernels of sweet (edible) or bitter almonds primarily, bitter almonds are used for this purpose. The prussic acid (hydrocyanic acid) contained in bitter almonds is eliminated during the process. Almond oil is used in flavoring extracts. 

Bitter almond oil does not exist as such in the almond kernel, hut. results from the hydrolysis of a glucoside, amygdalin, under the influence of the naturally existing ferment emulsin. The fatty oil is obtained from the kernels by expression, and the press-cake crushed and digested with water, when the following reskction ensues —... 

He made tests with alcoholic potash solution, which showed that the reaction does not proceed quantitatively when the solution is of less than twice normal strength. Good results were obtained with a 2 5 normal solution. Ten c.c. is allowed to stand for twenty-four hours at ordinary temperature with from 1 to 2 grams of benzaldehyde, after which the unattacked alkali is titrated back with semi-normal hydrochloric acid. A blank experiment is carried out without the almond oil. The difference shows how much of the alkali has entered into reaction, expressed in c.c. of semi-normal potash. By multiplying the number of c.c. by the molecular weight of oen ldehyde (106) and dividing by the quantity of oil employed in the test, the aldehyde-content is obtain. ... 

The volatile oil is called bitter almond oil. It is obtained by water maceration and subsequent steam distillation of the expressed and partially deoleated bitter almonds or kernels of other Prunus species that contain amygdalin these species include apricot P. armenia-ca L.), peach (P. persica (L.) Batsch.), and plum (P. domestica L.). During maceration, the enzyme (emulsin) present hydrolyzes the amygdalin into sugar, benzaldehyde, and HCN, the last two being distilled by steam. Sweet almond does not yield a volatile oil. 

U t In perfumery and confectionery preparing expressed oil of almond, almond milk, almond meal, etc. 

It is obtained from bitter almonds. The crude oil contains, besides benzoic aldehyde, hydrocyanic and benzoic acids and cyanobenzoyl. To purify it, it is treated with three to four times its volume of a concentrated solution of sodium bisulfite the crystalline mass is expressed, dissolved in a small quantity of water, and decomposed with a concentrated solution of sodium cai-bonate—the treatment being repeated, if necessary. 

One g of crushed almond is folded into filter paper (Whatman No. 541), carefully, to contain sample, and secured with two paper clips. The packets are numbered with pencil and samples placed into the oven at 105 °C overnight, weighed direct from the oven and placed in Soxhlet apparatus and extracted for 8-16 n. Several packets might be placed in each unit. After extraction, the packets are removed from the Soxhlet apparatus and allowed to dry in an oven at 105 °C for at least 6n. Samples are weighed direct from the oven after 20 min cooling in the desiccator. Crude fat is the loss of the weight and is expressed as a proportion of the sample dry matter determined simultaneously. The amount of oil generally found in almond is between 45 and 55%. 

---