Macadamia

Production

Harvest

The macadamia tree, native to Australia, grows slowly and was named after John Macadam, an Australian scientist and politician. Originating from the coastal rainforests of Queensland, this tree produces nuts known as "Queensland nuts."

Among the ten macadamia species, only two are significant for food and oil production: Macadamia tetraphylla (rough-shelled) and Macadamia integrifolia (smooth-shelled). Contrary to initial beliefs, Macadamia ternifolia produces bitter, toxic, and inedible nuts.

Australian Aboriginals consumed the edible macadamia nuts, now considered a global delicacy with a high price. Macadamia integrifolia is the most commonly cultivated variety, with Australia being the leading producer, followed by South Africa and Guatemala.

Manufacturing

Macadamia nuts, rich in oil (up to 80% by weight), are hand-harvested, sun-dried, and expeller-pressed to produce oil. This oil can be filtered and refined to obtain a clear, odorless oil used in cosmetics, or simply filtered for a crude oil that can be certified organic or not.

Application

Macadamia nut oil, although long used by cosmetic formulators, has often been underestimated due to supposed oxidative instabilities common to other botanical triglyceride oils. In reality, macadamia oil is one of the most stable natural emollients available. This oxidative stability, combined with its emollient properties and high perceived value by consumers, makes it a valuable ingredient for skincare and lip care products.

Macadamia nut oil contains up to 22% palmitoleic acid, with a minimum specification of 15%. Palmitoleic acid (C16:1) is a monounsaturated fatty acid found at high levels only in macadamia nut oil and mink oil.

Fatty Acid Composition:

• Lauric Acid (C12:0): Max. 0.5%
• Myristic Acid (C14:0): Max. 2.0%
• Palmitic Acid (C16:0): 6 – 10%
• Palmitoleic Acid (C16:1): 15 – 22%
• Stearic Acid (C18:0): 2 – 5.5%
• Oleic Acid (C18:1): 50 – 70%
• Linoleic Acid (C18:2): 1 – 9%
• Linolenic Acid (C18:3): Max. 3.0%
• Eicosanoic Acid (C20:0): Max. 3.5%
• Icosenoic Acid (C20:1): Max. 4.0%
• Docosanoic Acid (C22:0): Max. 1.5%

Cosmetic Properties: Macadamia oil is rich in monounsaturated fatty acids (80%), which give it nourishing, emollient, hydrating, antioxidant, and anti-aging properties. Its unique composition, with 15-22% cis-hexadec-9-enoic acid (palmitoleic acid isomer), is biomimetic to the fatty acids of human skin lipids.

Technical and regulatory

Usage tips

Manual:

Ingredient for cosmetic preparation.

Consult our guides: storage and preservation methods and precautions for use