Macadamia Nut Oil


Macadamia Nut Oil - Directory & Reference Resources

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Macadamia oil-From Wikipedia, the free encyclopedia

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.

Contents

1 Chemical structure

2 Physical properties

3 Uses in Food

4 Uses in Cosmetics

5 References

6 External links

 Chemical structure

Macadamia oil contains approximately 60% oleic acid, 19% palmitoleic acid, 2.8% Linoleic acid and 1% Linolenic acid. It also contains 3% omega-6 and 3% 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.

 Physical properties

Macadamia oil is liquid at room temperature. The refined oil is clear, lightly amber-colored with a slightly nutty odour.

 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]

 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.

 References

^ Mac Nut Oil.

^ Botanical.com Macadamia Nut Oil profile and information.

Macadamia-From Wikipedia, the free encyclopedia

This article is about the nut. For the band, see Macadamia (band).

Macadamia

Macadamia integrifolia foliage and nuts

Scientific classification

Kingdom: Plantae

Division: Magnoliophyta

Class: Magnoliopsida

Order: Proteales

Family: Proteaceae

Genus: Macadamia

F.Muell.

Species

Macadamia claudiensis

Macadamia grandis

Macadamia hildebrandii

Macadamia integrifolia

Macadamia jansenii

Macadamia ternifolia

Macadamia tetraphylla

Macadamia whelanii

Macadamia is a genus of eight species of flowering plants in the family Proteaceae, with a disjunct distribution native to eastern Australia (seven species) and Indonesia Sulawesi (one species, M. hildebrandii).

Macadamia integrifolia flowersThey are small to large evergreen trees growing to 6-40 m tall. The leaves are arranged in whorls of three to six, lanceolate to obovate or elliptical in shape, 6-30 cm long and 2-13 cm broad, with an entire or spiny-serrated margin. The flowers are produced in a long slender simple raceme 5-30 cm long, the individual flowers 10-15 mm long, white to pink or purple, with four tepals. The fruit is a very hard woody globose follicle with a pointed apex, containing one or two seeds.

The genus is named after John Macadam, who was a colleague of the botanist Ferdinand von Mueller who first described the genus. Common names include Macadamia, Macadamia nut, Queensland nut, Bush nut, and Maroochi nut; Indigenous Australian names include Kindal Kindal and Jindilli.

 Cultivation and uses

Macadamia nut in its shell and a roasted nutThe nuts are a valuable food crop. Only two of the species, M. integrifolia and M. tetraphylla, are of commercial importance. The remainder of the genus possess poisonous and/or inedible nuts, such as M. whelanii and M. ternifolia; the toxicity is due to the presence of cyanogenic glycosides. These glycosides can be removed by prolonged leaching, a practice carried out by some Indigenous Australian people in order to use these species as well.

The two species of edible Macadamia readily hybridise, and M. tetraphylla is rare in the wild due to this. Wild nut trees were originally found at Mt. Bauple near Maryborough in SE Queensland, Australia. Locals in this area still refer to them as "Bauple nuts". The Macadamia nut is the only plant food native to Australia that is produced and exported in any significant quantity.

It's recorded that the first commercial orchard of Macadamia nut was planted in the 1880s by Mr Charles Staff at Rous Mill, 12 km south east of Lismore, New South Wales, consisting of M.tetraphylla.

The Macadamia tree does not begin to produce commercial quantities of nuts until it is 7-10 years old, but once established, may continue bearing for over 100 years. Macadamias prefer fertile, well-drained soils, a rainfall of 1000-2000 mm, and temperatures not falling below 10 °C (although once established they can withstand light frosts), with an optimum temperature of 25 °C. The roots are shallow and trees can be blown down in storms; they are also susceptible to Phytophthora root disease. Outside of Australia, commercial production is also established in Hawaii (the largest commercial producer), Brazil, California, Israel, Kenya, Bolivia, New Zealand, South Africa and Malawi.

The Macadamia nut's kernel is extremely hard to mine out of its shell (it requires about 300 psi or 2000 kPa to crack), but after some time in a warm and dry place the shell may develop big cracks. The nut can be opened then with a screwdriver, though the warm dry conditions also reduce the nutritional value of the nut. The shell is most easily cracked with a metalworking bench vice, but care must be taken not to crush the kernel in the process. The nuts can be opened simply by locating the seam line on the shell (This seam line can be located by looking carefully at the shell) and placing a knife blade on the line and tapping with a hammer. The shell will open and allow the nut to be removed whole. A safer and quicker alternative is to use a Ratchet style PVC pipe cutter. Place the cutter blade on the seam line and ratchet it closed - the shell will split and allow the nut to be removed. When nuts have dried for a period of time the kernel will fall out (with green or fresh nuts the kernel may stick in the shell). The nuts can also be smashed open with a hammer or heavy solid kitchen tool. Boiling the nuts for a few minutes in a pot until the nuts rise to the surface is also a good way as it causes the nuts to crack. Nuts of the "Arkin Papershell" variety, cultivated by retired stockbroker Morris Arkin, each have a blemish or small crack somewhere on the shell, and the shell will crack open readily if left for a few days, or if struck properly with a hammer.[1]

Macadamia oil is prized for containing approximately 22% of the Omega-7 palmitoleic acid[2], which makes it a botanical alternative to mink oil, which contains approx. 17%. This relatively high content of "cushiony" palmitoleic acid plus macadamia's high oxidative stability make it a desirable ingredient in cosmetics, especially skincare.

Macadamia nuts are toxic to dogs. Ingestion may result in Macadamia nut toxicosis, which is marked by weakness with the inability to stand within 12 hours of ingestion. Recovery is usually within 48 hours [3].

The trees are also grown as ornamental plants in subtropical regions for their glossy foliage and attractive flowers.

Macadamia species are used as food plants by the larvae of some Lepidoptera species including Batrachedra arenosella.

See all plant oils starting with M - Macadamia Nut Oil, Manuka Oil, Marjoram Oil, Marshmallow Oil, Meadowsweet Oil, Melaleuca Oil, Melissa Oil/Lemon Balm Oil, Menthol Oil, Milk Thistle Oil, Macodonia Nut Oil, Mint Oil, Mullein Oil, Mustard Oil, Myrrh Oil 

 

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  Credits & Copyright: This page is licensed under the GNU Free Documentation License. It uses material from the Wikipedia artic

Macadamia  oil &  Macadamia

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