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W530119

Sigma-Aldrich

Almond oil, sweet

Certified organic (NOP)

Synonym(s):

Almond oil from Prunus dulcis, Almond oil, sweet

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About This Item

CAS Number:
8007-69-0
MDL number:
MFCD00130467
UNSPSC Code:
12164502
Organoleptic:
almond
grade:
Certified organic (NOP)
Fragrance grade
Halal
Kosher
Agency:
follows IFRA guidelines
food allergen:
tree nuts

grade

Certified organic (NOP)
Fragrance grade
Halal
Kosher

Quality Level

400

Agency

follows IFRA guidelines

reg. compliance

EU Regulation 1223/2009

origin

Kenya origin

refractive index

n20/D 1.471

density

0.910 g/mL at 25 °C

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

tree nuts

fragrance allergen

no known allergens

Organoleptic

almond

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General description

Sweet almond oil is generally obtained from the dried kernels of the almond plant. It is traditionally used as massage oil and also as a natural emollient.

Legal Information

Certified organic by MOSA

Storage Class Code

12 - Non Combustible Liquids

WGK

WGK 2

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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Certificates of Analysis (COA)

Lot/Batch Number
MKBB1006V

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Ammar Cherif et al.
Comptes rendus biologies, 332(12), 1069-1077 (2009-11-26)
The evolution of the composition of sterols and squalene during the maturation of the fruit of three cultivars (Achaak, Perlees and Mazetto) almond (Prunus amygdalus Batsh) was investigated. At the same time the evolution of oleic, linoleic and linolenic fatty
Naveed Akhtar et al.
Pakistan journal of pharmaceutical sciences, 21(4), 430-437 (2008-10-22)
Several processes are used for the manufacture of multiple emulsions. The most widely used procedure is two step method. 1st step consists of preparing a primary emulsion. In the 2nd step, a definite amount of this primary emulsion is dispersed
Sophie Gallier et al.
Food & function, 3(5), 547-555 (2012-02-23)
An aqueous suspension of almond oil bodies (about 10% lipids) was prepared and subjected to in vitro gastric (with pepsin) and intestinal (with bile salts and pancreatin) digestion, simulating fasting conditions. The physicochemical and structural changes of the almond oil
Fotini Malisiova et al.
Zeitschrift fur Naturforschung. C, Journal of biosciences, 59(5-6), 330-334 (2008-11-13)
The seeds of the almond tree [(Prunus dulcis (Mill.) D. A. Webb. (syn. Prunus amygdalus)] were collected in two different periods of maturity and were studied for their lipid content. The total lipids (TL) were extracted by the Bligh-Dyer method
Sarah E E Berry et al.
The American journal of clinical nutrition, 88(4), 922-929 (2008-10-10)
Plant cell walls are known to influence the rate and extent of lipid release from plant food tissues during digestion; however, the effect of cell wall structure on postprandial lipemia is unknown. The objective was to investigate the effects of
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