Macadamia nuts oil

Macadamia nuts are native to the subtropical rain forests along the eastern coast of Australia, including southeastern Queensland, and northern New South Wales. The fruit is a hard drupe with a thick shell, and the kernel is rich in oils and proteins. The macadamia tree is an evergreen that can grow over 15 meters tall; it thrives in warm and humid climates and prefers well-drained, fertile, slightly acidic soil.

Macadamia nut oil is extracted from the kernels of Macadamia integrifolia through shelling, screening, and subsequent cold-pressing or refining. Cold pressed macadamia nut oil is light yellow to golden-yellow in color, retaining the natural aroma and nutritional components of the nuts; refined macadamia nut oil has a lighter color, milder scent, and improved stability.
The primary constituents of macadamia nut oil are monounsaturated fatty acids, with oleic acid (C18:1) accounting for 60%-80% of its composition. It also contains fatty acids such as palmitic acid, palmitoleic acid, and linoleic acid, as well as vitamin E, phytosterols, and antioxidants. Its molecular structure is highly compatible with the human sebum membrane, offering superior moisturizing and spreadability properties. It penetrates the skin rapidly without greasiness, making it an ideal ingredient for skincare and hair care formulations.

Classification:

Cosmetic Oils

Cooking Oils

Key words:

Brightening

Repairing

Moisturizing

Skin Health

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Product Benefits

Deep Hydration: Replenishes moisture in the skin, forms a water-locking barrier, and alleviates dryness and flaking.

Barrier Repair: Promotes the restoration of the skin barrier(stratum corneum), enhancing the skin’s resistance to external irritants.

Brightening & Even Tone: Reduces pigmentation, improves dull skin tone, evens complexion, and enhances skin radiance.

Product Options

Macadamia Oil (Cold Pressed & Virgin)

Macadamia Oil (Cold Pressed & Refined)

Macadamia Nut Oil (Cold Pressed & Virgin)

Technical Data

INCI Name	MACADAMIA INTEGRIFOLIA SEED OIL
OSI	8-15h (110℃)
C16:0 Palmitic C16:1 Palmitoleic C18:0 Stearic C18:1 Oleic C18:2 Linoleic C20:0 Icosanoic C20:1 Icosenoic	5.0-11.0% 12.0-24.0% 2.0–5.0% 50.0-70.0% 1.0-8.0% 1.0-4.0 % 1.0-4.0%