Almond oil

• Ph. Eur.Almond Oil, Refined
• USP–NFAlmond Oil

Amygdalae oleum; expressed almond oil; oil of sweet almond; sweet almond oil

Almond oil (fixed oil from the seeds of Prunus dulcis) · [8007-69-0]

Polymer, mixture or material of variable composition — no single molecular formula applies.

Oleaginous vehicle

Typical concentrations: — · Dosage forms: Liquid, Semi-solid

Used as an emollient and oily vehicle in topical creams, ointments, lotions and bath oils, in ear drops to soften ear wax, and as a vehicle in some oral and oily injectable preparations. It is widely used in cosmetics and massage oils and as a food oil.

A clear, colourless or pale yellow oily liquid with a faint odour and a bland, nutty taste. Pharmacopoeias describe refined and virgin (cold-pressed) grades.

Composition

triglycerides, mainly of oleic acid (roughly 60–85% of fatty acids) and linoleic acid, with smaller amounts of palmitic acid

Density

≈ 0.91–0.92 g/cm³ at 20 °C

Low-temperature behaviour

remains clear at moderately low temperatures and solidifies only well below 0 °C

Solubility

miscible with chloroform, ether and light petroleum; slightly soluble in ethanol; practically insoluble in water

Like other unsaturated vegetable oils it slowly oxidises and becomes rancid on exposure to air, light and heat. Store in a well-filled, airtight container protected from light, in a cool place; an antioxidant may be added.

Incompatible with strong oxidising agents.

Obtained by cold expression of the ripe seeds of sweet or bitter almond varieties of Prunus dulcis. The crude oil may be used as the virgin grade, or refined by neutralisation, bleaching and deodorisation to give the refined grade.

Generally regarded as non-toxic and non-irritant. Because it is derived from tree nuts, the possibility of allergic reactions in nut-allergic patients should be considered, although refined oil contains very little protein.

Observe normal precautions for the quantity handled. Spilled oil makes floors slippery.

Used in topical, otic and other non-parenteral medicines licensed in Europe, and widely in cosmetics and foods.

Canola oil; corn oil; cottonseed oil; olive oil; peanut oil; sesame oil; soybean oil.

Refined almond oil is preferred for pharmaceutical use because of its lighter colour, lower acid and peroxide values and more consistent quality. Almond oil has sometimes been substituted or adulterated with cheaper oils such as apricot-kernel or peach-kernel oil, which pharmacopoeial identity tests (fatty acid composition, sterols) are designed to detect.