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Jojoba oil (pronounced "ho-HO-bah") is the liquid wax produced in the seed of the Jojoba (Simmondsia chinensis) plant, a shrub native to southern Arizona, southern California and northwestern Mexico. Jojoba oil makes up approximately 50% of the jojoba seed by weight.
Additional recommended knowledge
Jojoba oil is a straight chain wax ester, 36 to 46 carbon atoms in length. Each molecule consists of a fatty acid and a fatty alcohol joined by an ester bond. Each molecule has two points of cis-unsaturation, both located at the 9th carbon atom from either end of the molecule. The approximate percentages of fatty acids in jojoba oil are as follows:
Unrefined jojoba oil appears as a clear golden liquid at room temperature with a slightly fatty odor. Refined jojoba oil is colorless and odorless. The melting point of jojoba oil is approximately 10°C and the iodine value is approximately 80. Jojoba oil is relatively shelf-stable when compared with other vegetable oils. It has an Oxidative Stability Index of approximately 60, which means that it is more shelf-stable than oils of safflower oil, canola oil, almond oil or squalene but less than castor oil, macadamia oil and coconut oil.
|This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Jojoba_oil". A list of authors is available in Wikipedia.|