Avocado oil
Avocado oil is extracted from the flesh (mesocarp) of the avocado fruit (Persea americana), unlike most plant oils, which come from seeds. Virgin oil is made by malaxing the pulp and separating the oil by centrifuge, giving a green oil; refined oil is bleached and deodorized to a pale, neutral oil. Brands buy it for cooking oils, sprays, foods and cosmetics.
Suppliers sell different products under the same name. Specify the one you need.
Mechanically extracted, unrefined green oil with avocado flavor.
Refined, bleached and deodorized oil with neutral color and flavor.
Oil from certified organic fruit.
Refined oil supplied to cosmetic specifications, sometimes with the INCI name Persea gratissima oil.
Compare each result with your own specification when the lot arrives.
Store sealed, protected from light and heat; virgin oil is more sensitive to light because of its chlorophyll. Shelf life follows the supplier specification, with free fatty acids and peroxide value retested on aged stock.
Record grade, origin and processing method for each lot, and keep authenticity test results on file for lots sold as pure or extra virgin. Fatty acid profile varies by cultivar and season.
Facts from regulators and standards bodies, each linked to its source.
WHO reports that the Codex Alimentarius Commission adopted the inclusion of avocado oil in the Standard for Named Vegetable Oils (CXS 210-1999) on November 25, 2024.
Source: who.int (opens in a new tab)This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Manufacturers and distributors whose own websites say they sell it.
Distributor · Des Plaines, IL
Illinois supplier of bulk oils, butters, waxes and soap-making bases, owned by Columbus Vegetable Oils, selling to soap makers and small personal care brands.
Manufacturer · Deerfield, IL
US oleochemical producer whose personal care unit (which absorbed Jeen International) sources, blends and refines natural oils and butters in cosmetic, food and pharma grades, and makes glycerin.
Suppliers are in alphabetical order and none pays to appear. Each claim is checked against the supplier’s own website on the date shown. Ask for the specification sheet and a recent COA before you order, and confirm details with the supplier.
Common forms include extra virgin or virgin, refined, organic and cosmetic grade. Ask each supplier for the specification sheet of the exact grade they quote.
Expect fatty acid profile, authenticity markers, free fatty acids and peroxide value, color and chlorophyll and heavy metals, each with its method, specification and result for that lot.
Store sealed, protected from light and heat; virgin oil is more sensitive to light because of its chlorophyll. Shelf life follows the supplier specification, with free fatty acids and peroxide value retested on aged stock.
WHO reports that the Codex Alimentarius Commission adopted the inclusion of avocado oil in the Standard for Named Vegetable Oils (CXS 210-1999) on November 25, 2024.
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