Nut Butter ConceptsNut Butter Concepts Virgin (Cold Pressed) Almond Oil
Nut Butter Concepts Almond Oil are a rich source of oil, with 50% of kernel dry mass as fat. Almond oil is a rich source of vitamin E providing 261% of the Daily value per 100 ml.
Functions:
- Fat & Oil
INCI Name:
- Prunus Amygdalus Dulcis (Sweet Almond) Oil
Ingredient Name:
- Almond Oil
Labeling Claims:
- Clean at Sephora, Cold-Pressed, Credo Clean Standard, Dairy-free, Non-GMO, Palm Oil-free, Palm free, Soy-free, Ulta Beauty's Conscious Beauty
- Clean at Sephora
- Cold-Pressed
- Credo Clean Standard
- Dairy-free
- Non-GMO
- Palm Oil-free
- Palm free
- Soy-free
- Ulta Beauty's Conscious Beauty
Certifications & Compliance:
- BRC AA Certified, GMP, Hazard Analysis Critical Control Point (HACCP)
CAS Number:
- 8007-69-0, 90320-37-9
Shelf LIfe:
- 24 Months
Ingredient:
- Almond Oil
Technology:
- Cosmetic Ingredients
- Food Ingredients
Packaging Type:
- Drums
- Pails
Quality Standards:
- BRCGS
HIGHLIGHTS:
- Smoke Point : 430 °F
- Monounsaturated Fat g 66.78/100g
- Polyunsaturated Fat g 21.78/100g
- Almonds are a few from which oil can be extracted by just pressing, which is a natural process.
Food Ingredients Features:
- Cold Pressed
- Rich in Vitamins
Food Ingredients Functions:
- Fat & Oil
Certifications and Compliance:
- BRC AA Certified
- GMP
- Hazard Analysis Critical Control Point (HACCP)
Cold Pressing Benefits:
- Edible cold pressed oils have specific characteristics and flavors and contain valuable bioactive substances such as polyunsaturated fatty acids, tocopherols and tocotrienols, free and esterfied, various phenols, lignans, squalene, triterpene alcohols, carotenoids and cholophylls. They can be included in the category of functional products since their constituents are expected to offer additional health properties beyond basic nutritional needs. The bibliography for the biological activity of minor compounds of pressed oils becomes more extensive every day but the published material had not you been fully evaluated.
| Characteristic name | Value | Unit of measurement | Test method |
| E.Coli O157 | Negative | per 25 gram | - |
| Salmonella | Negative | per 25 gram | - |
| Characteristic name | Value | Unit of measurement | Test method |
| Calories Content | 900.0 | g/100g | - |
| Cholesterol Content | 0.0 | g/100g | - |
| Fat-Total | 100.12 | g/100g | - |
| Trans Fats | 0.04 | g/100g | - |
| Saturated Fat | 7.67 | g/100g | - |
| Mono-Unsaturated Fat | 70.7 | g/100g | - |
| Calories from Fat | 901.0 | g/100g | - |
| Carbohydrates Content | 0.0 | g/100g | - |
| Protein Content | 0.34 | g/100g | - |
| Sugar Content | 0.0 | g/100g | - |
| Dietary Fibers | max. 0.1 | g/100g | - |
| Sodium Content | 1.25 | mg/100g | - |
| Poly-Unsaturated Fats | 21.59 | g/100g | - |
| Characteristic name | Value | Unit of measurement | Test method |
| Free Fatty Acid | max. 5 | % | - |
| Iodine Value | 97.19 | % | - |
| Specific Gravity | 0.92 | - | - |
| Moisture Content | max. 0.03 | % | - |
| Peroxide Value | 10.0 | meq/kg | - |
| Saponification Value | 191.93 | mg KOH/g | - |
| Aflatoxin Content | max. 8 | ppb | - |
| Refractive Index (R.I.Temp of 20.0 Deg C) | 1.4715 | - | - |
| Characteristic name | Value | Unit of measurement | Test method |
| Vitamin A | max. 50 | IU | - |
| Vitamin C | max. 0.500 | %/100g | - |
| Iron Content | 0.809 | mg/100g | - |
| Calcium Content | 0.051 | mg/100g | - |
| Vitamin E | 300.0 | IU | - |
