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Bitter almond oil

Bitter almond oil structure

Bitter almond oil 

structure
  • CAS No:

    8013-76-1

  • Chemical Name:

    Bitter almond oil

  • Synonyms:

    Bitter almond oil;Oils,bitter almond;Essential oils,bitter almond;Oils,essential,bitter almond;Oil of bitter almond;Bitter almond oil FFpa;Bitter almond oil free from prussic acid;Prunus amygdalus oil;Bitter almond oils;Bitter almond essential oil;Oils,bitter almond;8015-75-6

  • Categories:

    Cosmetic Ingredient  >  Perfuming

Description

Bitter almond oil (free from hydrogen cyanide) contains benzaldehyde as its main component. Benzaldehyde does not occur as such in the plant, but is formed, together with hydrogen cyanide, by the hydrolytic cleavage of the glycoside amygdalin.
Amygdalin is present in bitter almonds, the seeds of Prunus dulcis var. amara (DC.) Buchheim, and ripe apricot kernels, Prunus armeniaca L. (Rosaceae).The press cake, which remains after removal of the fatty oils, is macerated with water and left to

Bitter almond oil Basic Attributes

106.12194

106.04200

1806241-263-5

Characteristics

17.07000

1.49910

61℃

Oral-rat LD50: 960 mg/kg

Thermal decomposition to emit toxic cyanide-containing fumes

Safety Information

3

20/21/22-36/37/38

26-36

Xn

The warehouse is ventilated, low temperature and dry; stored separately from oxidants and acids

P261-P280-P305 + P351 + P338

H302 + H312 + H332-H315-H319-H335

Toxicity

moderately toxic

Bitter almond oil Use and Manufacturing

Methods of Manufacturing

It is made of Prunus amygdalus var. Amara, Prunus armemaca and other nuts containing amygdalin as raw materials, which are immersed in water, ground and pressed to remove oil, then steam distilled and alkali washed. Special treatment, re-steaming to remove hydrocyanic acid. The yield is 0.5~0.7 (bitter almond), 0.6~1.8 (almond). Real bitter almond oil is mainly produced in Morocco, Algeria and Spain.

Uses

spices. Mainly used in baked goods and soft drinks, but also used in apples, plums, cherries, peaches, pistachios and other sweets. It is mainly used in Europe for almond jelly (Mazi Bang sugar) and almond butter. According to the provisions of FAO/WHO (1984), it can be used for various tropical fruit salad cans and mixed canned fruit, the maximum allowable dosage is 40mg/kg (total amount, only limited to those with dyed cherries).

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