| ≥1 piece |
Macadamia Nuts are indigenous to the subtropical areas of Australia. There are three species in the family
- MACADAMIA INTERGRIFOLIA-
| The nut consists of a fleshy husk bearing a spherical seed protected by a thick and hard shell. Inside the shell is the Macadamia nut. This nut has an exquisite taste that is sometimes compared to that of a superfine hazelnut. Although not as well known to consumers as other nuts, the macadamia is, along with the pistachio and the pine nut, one of the world's most expensive edible nuts. Macadamias, rich in calories and proteins, are always marketed in shelled form and are mainly used in confectionery.This oil is obtained by expeller pressing the macadamia nuts. Due to our refining process, the resulting oil has no taste or aroma at all. The high concentration of oleic, linoleic and sterolic acids (avenasterol) lends this oil its excellent softening and soothing properties. It is a light, thin and fluid oil which provides the skin with the necessary nutrients for healthy and bright results. It helps to restore elasticity, turgidity and tonicity to skin lacking in nutrients. So, it is highly recommended for flabby skin care. For better results it is usually combined with SESAME oil. Macadamia oil is also a good carrier for essential oils. |
SPECIFICATIONS
| APPEARANCE | Liquid |
| ACIDITY LEVEL | < 1 |
| COLOR- LOVIBOND SCALE 5" 1/4 | 80Y - 8R |
| IODINE VALUE | 65 - 85 |
| PEROXIDE VALUE | < 1 |
| DENSITY AT 20ºC | 0,900 - 0,935 |
GAS CHROMATOGRAPHY
| PALMITIC ACID | 8 - 10 |
| PALMITOLEIC ACID | 17 - 23 |
| STEARIC ACID | 2 - 4 |
| oleic acid | 53 - 62 |
| LINOLEIC ACID | 2 - 5 |
| Product Type: Other | Type: Macadamia Oil | Processing Type: Refined |
| Refined Type: Other | Cultivation Type: Common | Use: Season |
| Packaging: Bulk, Can (Tinned), Drum, Gift Packi... | Place of Origin: Cambodia |