77:
89:
31:
397:
Macadamia nut oil is primarily used in unheated forms, such as dressings and drizzles. This is based on the premise that its unheated use better preserves the oil's delicate flavor and nutritional components. Therefore, while macadamia nut oil's heat tolerance supports its use in cooking, it is often
373:
Oil accumulation does not occur until the nuts are fully grown and the shell hardens. It accumulates rapidly in the kernel during late summer when the reducing sugar content decreases. The composition of mature, roasted and salted macadamia nuts is shown. Fresh kernels contain up to 4.6% sugar. The
104:
is an
Australian tree with holly-like leaves that grows well in a moist, organic soil and can withstand temperatures as low as −4.4 °C (24 °F). Seedlings bear in 5–7 years. The fruit is borne in a case enclosing an extremely hard spherical nut. The kernel is whitish, sweet and eaten raw or
394:
and
Macadamia integrifolia oil for deep-fat frying found that the latter displayed enhanced stability and reduced oxidation, highlighting its potential for high-temperature cooking applications.
363:
The oil content ranges from 65% to 75% and sugar content ranges from 6% to 8%. These factors result in variable colors and texture when the nuts are roasted under the same conditions.
390:
and resistance to oxidative degradation. These qualities suggest its suitability for culinary techniques involving heat. A study examining the blend of refined bleached deodorized
374:
oil consists of mainly unsaturated fatty acids and is similar in both species, although the proportion of unsaturated to saturated fatty acids appears to be slightly higher in
534:
105:
roasted. The flowers are white to cream and the leaves are in whorls of three. Propagation is by seed, grafting or air layering. It is grown commercially.
468:
Aquino-Bolaños, Elia N.; Mapel-Velazco, Laura; Martín-Del-Campo, Sandra T.; Chávez-Servia, José L.; Martínez, Armando J.; Verdalet-Guzmán, Iñigo (2017).
366:
Macadamia oil is liquid at room temperature. The refined oil is clear, lightly amber-colored with a slightly nutty smell. It has a
562:"Improvement in nutritional quality and thermal stability of palm olein blended with macadamia oil for deep-fat frying application"
660:
108:
Common names of the trees are the
Australian nut or the Queensland nut. Species that are “smooth shelled macadamia” are called
618:
17:
538:
422:. The oil displays chemical properties typical of a vegetable triglyceride oil, as it is stable due to its low
509:
1254:
653:
76:
53:), indigenous to Australia. This oil is used in culinary applications as a frying or salad oil, and in
978:
646:
81:
1259:
881:
65:
8:
1223:
1199:
423:
467:
419:
155:
1264:
594:
491:
386:
Macadamia nut oil possesses properties conducive to high-heat cooking, such as a high
1269:
786:
599:
581:
495:
1174:
1159:
776:
589:
573:
481:
411:
367:
239:
853:
486:
469:
1094:
962:
906:
728:
1119:
1109:
1099:
577:
307:
1248:
1233:
1184:
1169:
1154:
1071:
972:
947:
832:
762:
585:
561:
415:
324:
290:
222:
205:
128:
is native to
Australia where it grows in rain forests and close to streams.
1194:
1164:
1066:
891:
827:
791:
603:
398:
preferred in raw applications to fully leverage its unique flavor profile.
341:
256:
446:
1228:
1189:
1144:
1134:
1129:
997:
988:
957:
911:
886:
822:
801:
702:
387:
58:
1179:
1139:
1104:
1076:
1051:
1036:
1017:
916:
638:
407:
273:
159:
132:
is native to
Southeastern Queensland and Northeastern New South Wales.
1149:
1061:
1031:
1002:
952:
901:
896:
863:
62:
54:
46:
1026:
1124:
1114:
1086:
1056:
1041:
1007:
939:
837:
752:
737:
391:
370:
of 900–920 and a flash point of over 300 °C (572 °F).
813:
692:
684:
470:"Fatty acids profile of oil from nine varieties of Macadamia nut"
858:
771:
747:
714:
30:
697:
27:
Non-volatile oil expressed from the nut meat of the macadamia
88:
796:
781:
742:
724:
709:
930:
675:
45:, is a non-volatile oil extracted from the nuts of the
560:Koohikamali, Sara; Alam, Mohammad S. (2019-11-01).
1246:
559:
654:
661:
647:
619:"Expand your healthy cooking oil choices"
593:
485:
406:Macadamia oil contains approximately 60%
112:and “rough shelled macadamia” are called
668:
474:International Journal of Food Properties
87:
75:
29:
14:
1247:
616:
566:Journal of Food Science and Technology
441:
439:
642:
449:. California Rare Fruit Growers. 1999
436:
24:
502:
34:A bottle and dish of macadamia oil
25:
1281:
381:
610:
553:
527:
461:
401:
71:
13:
1:
487:10.1080/10942912.2016.1206125
429:
378:(6.2:1 compared with 4.8:1).
136:Macadamia oil technical data
617:Godman, Heidi (2021-06-01).
7:
10:
1286:
578:10.1007/s13197-019-03979-0
120:is also the name used for
1216:
1085:
1016:
987:
971:
938:
929:
874:
846:
812:
761:
723:
683:
674:
515:. McKinley Resources, Inc
96:
535:"MSDS Macadamia Nut Oil"
1130:Linseed (flaxseed) oil
537:. AAKO. Archived from
358:
126:Macadamia integrifolia
110:Macadamia integrifolia
102:Macadamia integrifolia
93:
85:
82:Macadamia integrifolia
51:Macadamia integrifolia
35:
1165:Rapeseed (canola) oil
130:Macadamia tetraphylla
114:Macadamia tetraphylla
91:
79:
33:
917:Vegetable shortening
669:Edible fats and oils
192:Saponification value
118:Macadamia ternifolia
92:Fresh macadamia nuts
61:properties and as a
1255:Cosmetics chemicals
1200:Watermelon seed oil
510:"Macadamia Nut Oil"
424:polyunsaturated fat
137:
541:on 28 January 2016
135:
94:
86:
36:
1242:
1241:
1212:
1211:
1208:
1207:
925:
924:
847:Other animal fats
787:Manteiga-da-terra
572:(11): 5063–5073.
356:
355:
43:macadamia nut oil
18:Macadamia nut oil
16:(Redirected from
1277:
1160:Pumpkin seed oil
1057:Mongongo nut oil
985:
984:
936:
935:
777:Clarified butter
681:
680:
663:
656:
649:
640:
639:
633:
632:
630:
629:
614:
608:
607:
597:
557:
551:
550:
548:
546:
531:
525:
524:
522:
520:
514:
506:
500:
499:
489:
480:(6): 1262–1269.
465:
459:
458:
456:
454:
443:
420:α-linolenic acid
412:palmitoleic acid
368:specific gravity
138:
134:
41:, also known as
21:
1285:
1284:
1280:
1279:
1278:
1276:
1275:
1274:
1245:
1244:
1243:
1238:
1204:
1095:Ambadi seed oil
1081:
1012:
974:
967:
963:Shark liver oil
921:
907:Palm kernel oil
870:
842:
808:
757:
719:
670:
667:
637:
636:
627:
625:
615:
611:
558:
554:
544:
542:
533:
532:
528:
518:
516:
512:
508:
507:
503:
466:
462:
452:
450:
445:
444:
437:
432:
404:
384:
376:M. integrifolia
361:
181:
122:M. integrifolia
99:
74:
28:
23:
22:
15:
12:
11:
5:
1283:
1273:
1272:
1267:
1262:
1257:
1240:
1239:
1237:
1236:
1231:
1226:
1221:
1217:
1214:
1213:
1210:
1209:
1206:
1205:
1203:
1202:
1197:
1192:
1187:
1182:
1177:
1172:
1167:
1162:
1157:
1152:
1147:
1142:
1137:
1132:
1127:
1122:
1120:Grape seed oil
1117:
1112:
1110:Cottonseed oil
1107:
1102:
1100:Apple seed oil
1097:
1091:
1089:
1083:
1082:
1080:
1079:
1074:
1069:
1064:
1059:
1054:
1049:
1044:
1039:
1034:
1029:
1023:
1021:
1014:
1013:
1011:
1010:
1005:
1000:
994:
992:
982:
969:
968:
966:
965:
960:
955:
950:
944:
942:
933:
927:
926:
923:
922:
920:
919:
914:
909:
904:
899:
894:
889:
884:
878:
876:
875:Vegetable fats
872:
871:
869:
868:
867:
866:
861:
850:
848:
844:
843:
841:
840:
835:
830:
825:
819:
817:
810:
809:
807:
806:
805:
804:
799:
794:
789:
784:
774:
768:
766:
759:
758:
756:
755:
750:
745:
740:
734:
732:
721:
720:
718:
717:
712:
707:
706:
705:
700:
689:
687:
678:
672:
671:
666:
665:
658:
651:
643:
635:
634:
623:Harvard Health
609:
552:
526:
501:
460:
434:
433:
431:
428:
403:
400:
392:palm olein oil
383:
380:
360:
357:
354:
353:
350:
347:
344:
337:
336:
333:
330:
327:
320:
319:
316:
313:
310:
303:
302:
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296:
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286:
285:
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279:
276:
269:
268:
265:
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259:
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231:
228:
225:
218:
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214:
211:
208:
201:
200:
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196:
193:
189:
188:
185:
183:
179:
176:
175:Peroxide value
172:
171:
168:
166:
163:
152:
151:
148:
145:
142:
98:
95:
73:
70:
26:
9:
6:
4:
3:
2:
1282:
1271:
1268:
1266:
1263:
1261:
1258:
1256:
1253:
1252:
1250:
1235:
1234:Essential oil
1232:
1230:
1227:
1225:
1222:
1219:
1218:
1215:
1201:
1198:
1196:
1193:
1191:
1188:
1186:
1185:Sunflower oil
1183:
1181:
1178:
1176:
1175:Safflower oil
1173:
1171:
1170:Rice bran oil
1168:
1166:
1163:
1161:
1158:
1156:
1155:Poppyseed oil
1153:
1151:
1148:
1146:
1143:
1141:
1138:
1136:
1133:
1131:
1128:
1126:
1123:
1121:
1118:
1116:
1113:
1111:
1108:
1106:
1103:
1101:
1098:
1096:
1093:
1092:
1090:
1088:
1084:
1078:
1075:
1073:
1072:Pistachio oil
1070:
1068:
1065:
1063:
1060:
1058:
1055:
1053:
1050:
1048:
1047:Macadamia oil
1045:
1043:
1040:
1038:
1035:
1033:
1030:
1028:
1025:
1024:
1022:
1019:
1015:
1009:
1006:
1004:
1001:
999:
996:
995:
993:
990:
986:
983:
980:
976:
970:
964:
961:
959:
956:
954:
951:
949:
948:Cod liver oil
946:
945:
943:
941:
937:
934:
932:
928:
918:
915:
913:
910:
908:
905:
903:
900:
898:
895:
893:
890:
888:
885:
883:
882:Borneo tallow
880:
879:
877:
873:
865:
862:
860:
857:
856:
855:
852:
851:
849:
845:
839:
836:
834:
831:
829:
826:
824:
821:
820:
818:
815:
811:
803:
800:
798:
795:
793:
790:
788:
785:
783:
780:
779:
778:
775:
773:
770:
769:
767:
764:
760:
754:
751:
749:
746:
744:
741:
739:
736:
735:
733:
730:
726:
722:
716:
713:
711:
708:
704:
701:
699:
696:
695:
694:
691:
690:
688:
686:
682:
679:
677:
673:
664:
659:
657:
652:
650:
645:
644:
641:
624:
620:
613:
605:
601:
596:
591:
587:
583:
579:
575:
571:
567:
563:
556:
540:
536:
530:
511:
505:
497:
493:
488:
483:
479:
475:
471:
464:
448:
442:
440:
435:
427:
425:
421:
417:
416:linoleic acid
413:
409:
399:
395:
393:
389:
379:
377:
371:
369:
364:
351:
348:
345:
343:
339:
338:
334:
331:
328:
326:
322:
321:
317:
314:
311:
309:
305:
304:
300:
297:
294:
292:
288:
287:
283:
280:
277:
275:
271:
270:
266:
263:
260:
258:
254:
253:
249:
246:
243:
241:
237:
236:
232:
229:
226:
224:
220:
219:
215:
212:
209:
207:
203:
202:
199:
197:
194:
191:
190:
186:
184:
177:
174:
173:
169:
167:
164:
161:
157:
154:
153:
149:
146:
143:
140:
139:
133:
131:
127:
123:
119:
115:
111:
106:
103:
90:
84:
83:
78:
69:
67:
64:
60:
56:
52:
48:
44:
40:
39:Macadamia oil
32:
19:
1260:Cooking oils
1195:Tea seed oil
1067:Pine nut oil
1046:
1042:Hazelnut oil
897:Mango butter
892:Cocoa butter
792:Niter kibbeh
626:. Retrieved
622:
612:
569:
565:
555:
543:. Retrieved
539:the original
529:
517:. Retrieved
504:
477:
473:
463:
451:. Retrieved
405:
396:
385:
382:Uses in food
375:
372:
365:
362:
129:
125:
121:
117:
113:
109:
107:
101:
100:
80:
50:
42:
38:
37:
1229:Cooking oil
1190:Soybean oil
1145:Perilla oil
1135:Mustard oil
998:Avocado oil
958:Seaweed oil
940:Marine oils
912:Shea butter
887:Coconut oil
823:Chicken fat
802:Urfa butter
519:31 December
453:18 December
447:"Macadamia"
402:Fatty acids
388:smoke point
240:Palmitoleic
72:Description
1249:Categories
1224:Plant oils
1180:Sesame oil
1140:Peanut oil
1105:Castor oil
1077:Walnut oil
1052:Marula oil
1037:Cashew oil
1027:Almond oil
973:Vegetable
628:2023-12-29
430:References
408:oleic acid
160:oleic acid
1265:Macadamia
1150:Pequi oil
1087:Seed oils
1062:Pecan oil
1032:Argan oil
1003:Olive oil
953:Krill oil
902:Margarine
864:Whale oil
833:Goose fat
685:Pork fats
586:0975-8402
545:1 January
426:content.
418:and 1-2%
308:Arachidic
195:mg/KOH/gr
141:Parameter
63:fragrance
59:emollient
55:cosmetics
47:macadamia
1270:Nut oils
1220:See also
1125:Hemp oil
1115:Corn oil
1008:Palm oil
838:Schmaltz
828:Duck fat
753:Tail fat
738:Dripping
604:31741531
496:88961584
325:Gadoleic
291:Linoleic
223:Palmitic
206:Myristic
66:fixative
57:for its
854:Blubber
814:Poultry
693:Fatback
595:6828893
414:, 1-3%
342:Behenic
340:C:22:0
323:C:20:1
306:C:20:0
289:C:18:2
272:C:18:1
257:Stearic
255:C:18:0
238:C:16:1
221:C:16:0
204:C:14:0
859:Muktuk
772:Butter
748:Tallow
729:mutton
715:Lardon
602:
592:
584:
494:
410:, 19%
97:Fruits
49:tree (
989:Fruit
763:Dairy
698:Lardo
513:(PDF)
492:S2CID
284:51.0
274:Oleic
233:13.1
144:Units
1020:oils
991:oils
979:List
975:oils
931:Oils
816:fats
797:Smen
782:Ghee
765:fats
743:Suet
731:fats
725:Beef
710:Lard
703:Salo
676:Fats
600:PMID
582:ISSN
547:2016
521:2015
455:2023
352:1.7
335:3.7
318:4.0
301:3.7
281:40.0
267:6.1
247:24.0
216:1.6
187:5.0
178:meqO
170:1.5
150:Max
1018:Nut
590:PMC
574:doi
482:doi
359:Oil
349:0.6
332:2.3
315:2.9
298:1.6
264:4.6
250:36
230:9.3
213:0.7
182:/Kg
156:FFA
147:Min
1251::
621:.
598:.
588:.
580:.
570:56
568:.
564:.
490:.
478:20
476:.
472:.
438:^
124:.
116:.
68:.
981:)
977:(
727:/
662:e
655:t
648:v
631:.
606:.
576::
549:.
523:.
498:.
484::
457:.
346:%
329:%
312:%
295:%
278:%
261:%
244:%
227:%
210:%
180:2
165:%
162:)
158:(
20:)
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
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