63445
Almond oil from Prunus dulcis
tested according to Ph. Eur.
Synonyme(s) :
Amygdalae oleum raffinatum, Almond oil, sweet
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About This Item
Produits recommandés
Agence
USP/NF
tested according to Ph. Eur.
Niveau de qualité
Densité
0.91 g/mL at 20 °C
Application(s)
pharmaceutical (small molecule)
Température de stockage
2-8°C
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Code de la classe de stockage
10 - Combustible liquids
Classe de danger pour l'eau (WGK)
WGK 2
Point d'éclair (°F)
Not applicable
Point d'éclair (°C)
Not applicable
Équipement de protection individuelle
Eyeshields, Gloves
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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
Gianpiera Spada et al.
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Two water in oil emulsions composed by eudermic ingredients as glycerin, cocoa butter, almond oil and a variety of lipids, were enriched respectively with milk thistle dry extract (MT) or with a binary complex composed by MT and hydroxypropyl-β-cyclodextrin (HP)
Naveed Akhtar et al.
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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
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