Almond meal (ground almonds)
A scrub.
Opens the calculator’s starter recipe, 1000 g of oils, with this additive at the dose it fills in, ready to change.
What it is
Almond meal is almonds ground to a medium-coarse powder; almonds are about half fat in USDA’s figures.
USDA FoodData Central primary source, Makela, Making Natural Milk Soap primary source
How much
- 2.97 % of the oils filled in (from a published recipe) Makela, Making Natural Milk Soap primary source
The calculator fills in 2.97 % of the oils: 29.7 g for the 1000 g of oils in its starter recipe.
When and how
- Usually: at light trace.
- Stir it in as it is.
Makela, Making Natural Milk Soap primary source
What it does to the recipe
- 49.93 % is fat, which stays in the bar as extra superfat.
USDA FoodData Central primary source
Worth knowing
- Skin allergy to it has been reported. Garrido-Fernández et al. (2009) primary source
Spoons and drops
- 1 tsp ≈ 1.98 g
- 1 tbsp ≈ 5.94 g
- 1 cup ≈ 95 g
USDA FoodData Central primary source
INCI name
Prunus Amygdalus Dulcis Seed Powder
- CAS number
- 90320-37-9
- EC number
- 291-063-5
Recipes that use it
Guides that discuss it
Sources
USDA FoodData Central, food 170567: Nuts, almonds (1 cup, ground = 95 g; fat 49.93 g per 100 g).
Casey Makela, Making Natural Milk Soap (Storey, 1999; from Milk-Based Soaps, 1997): "Herbs will not keep their original color; most fade in reaction to the lye"; "½ cup (118 ml)" of cornmeal, "½ cup" of raw almonds blended "to a medium-coarse powder", ¾ cup of dried lavender flowers or rose petals, and "½ cup (118 ml) rolled oats" blended "to a medium-coarse powder", per batch of about 85 oz (2410 g) of oils, added "to the liquid when it’s blended for the first time"; "1 ounce (28.4 g) borax" in every recipe, added to the oils with the sugar and glycerin as the lye-milk goes in; soap "light brown if you use cinnamon and cloves".
S. Garrido-Fernández et al., "The role of lipid transfer proteins in the almond tree and almond fruit as contact and airborne allergens", Journal of Investigational Allergology and Clinical Immunology 19 (2009) 61–63.