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Jojoba Oil is the liquid wax produced in the seed of the Jojoba (Simmondsia chinensis) plant. Chemical Structure: 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. There is no triglyceride component to jojoba oil.
Physical Properties: 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 100C and the iodine value is approximately 80. Jojoba oil is relatively shelf-stable when compared with other vegetable oils. Jojoba oil 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.
Uniqueness: Unlike common triglyceride vegetable oils, jojoba oil is chemically very similar to human sebum. Jojoba oil is a straight chain wax ester which is liquid at room temperature, making jojoba and its derivatives good botanical alternatives to spermaceti (whale oil) and its derivatives, such as cetyl alcohol.