QUOTE(Satura @ 2010 03 18, 22:43)
va čia įdomu, nes Laimė sakė, kad šito aliejaus pilama į marcipanų masę, kad būtų tas kvapas sustiprintas
Papildyta:
tiesa, dar KN atsirado rožių ir jazminų eliksyrų tuose mažuose kalėdiniuose buteliukuose po 15 ml. Bent jau už jazmininį sumokėjau 24 litus
galim daug inf-jos rasti..iš tikrųjų skaiinėjau nemažai, tai man irgi įdomu..bet čia žinokit su atsakymais, tai kaip su rafinuotais/nerafinuotais aliejais..vienareikšmiško nėra
"Because the oil from the apricot seed is far less expensive than oil of almond, confectioners use it in place of bitter almond oil for flavoring sweets and as a culinary seasoning. A liqueur manufactured in France is made from apricot seed and is called
Eau de Noyaux. Apricot oil is also used extensively in the manufacture of cosmetics, often being fraudulently added to almond oil. It has skin softening properties and is often used in making soaps, hand creams, cold cream, and perfume preparations.
There has been considerable controversy regarding apricot seed, and specifically amygdalin, one of its components. Since the 1920, in many countries around the globe it has been recognized as a possible cancer preventative and malignant cell growth inhibitor. In San Francisco, biochemist Ernst Krebs's article The Nitrilosides (Vitamin B17)-Their Nature, Occurrence and Metabolic Significance (Antineoplastic Vitamin B17) theorized that amygdalin, with diet and vitamins, could inhibit cancerous growths. In the years since, it has been used in many countries as a cancer treatment, thought to be especially beneficial in the treatment of smoking-related tumors such as lung cancer. Several studies done in the United States throughout the 1970s and early 1980s demonstrated that amygdalin did not kill cancer cells. Review of patients' records where there had been reported cures or remarkable size reduction in tumors did not provide credible evidence of amygdalin ability to treat cancer effectively.
There has been significant documentation that amygdalin breaks down into cyanide, a potent poison, in the human body, and when taken in sufficiently high doses, can actually bring on death due to its toxicity."
Bet aišku čia naudojant vidų..o įdomu kiek į vidų patenka naudojant kaip aliejų per odą
Čia įdomi bibliografija:
http://www.shea-butt..._march_03.shtml
Ir įdomūs faktai:
"Apricot oil and apricot seed (U.K.)
In 1991 and 1992, the ACNFP (Advisory Commitee of Novels Foods and Process) considered new oils applications under the voluntary system, which then existed for approval of novel foods, for refined passion fruit seed oil, and refined cherry and apricot kernel oil respectively.
Since these stone fruits are known to contain hydrocyanic acid, which breaks down to form cyanide, concerns were raised at the possibility that resultant oils may also contain this compound.
However, the committee was satisfied at the levels present, and
set an upper limit of 0.15mg of cyanide per kg of refined oil.
Other concerns raised related to the level of aflatoxins (an upper limit of 4m g/kg was set) and the natural levels of tocopherols. All three oils were considered to be acceptable and were approved on the proviso that they met Codex specifications for virgin vegetable oils."
Aš privengiu to, kuo nesu tikra
Papildyta:
Užsiknisau galų gale ir "Washington post" radau paguodos:
http://www.washingto...3-2005Jan4.html
"On the same date [as your column appeared], the Food section's "On the Fridge" feature showed a bottle of apricot kernel oil, touted as having a nutty flavor and being able to take high heat.
Wouldn't this oil be poisonous?"
It's true that apricot pits contain rather hefty amounts of amygdalin and hence, of potential hydrogen cyanide. In order of decreasing amounts, the seeds of all the following fruits contain amygdalin: apricot, peach, plum, apple, almond and quince.
But there's little danger of anyone's having the chutzpah (not to mention the teeth) to crack and eat very many apricot seeds. I do have a cousin who as a kid used to eat peach pits regularly, and he's still alive at 79, though a bit weird. (Just kidding, Albert.)
Apricot kernel oil is obtained from the pits by cracking them open and separating the shells from the kernels (or "nuts") by flotation in brine. The kernels are then pressed to extract the oil. Because amygdalin dissolves in water but not in oil, the oil is amygdalin-free and perfectly harmless.
Miegokim ramiai
Pagal pasiūlytas proporcijas receptus individualiai pasirašėme pačios.
Ir toms, kurios jį rinkosi kremo gamybai, nuostabiai pakvėpino produktą, pridavė jam skanaus saldumo 
