Best Carrier Oils for Infused Oil: Stability and Low Odor Selection
Question
I am looking for recommendations for carrier oils to use in making Infused Oil. I need advice on selecting oils that meet the following criteria:
- Low inherent odor or neutral scent.
- Low oxidation rate (high oxidative stability) to ensure a long shelf life.
Answer
The best carrier oils for making Infused Oils should have a neutral scent and high oxidative stability (low rancidity rate) to ensure the infused ingredients' aroma and efficacy are preserved.
Top Recommendations for Infused Oils
The following oils are highly recommended due to their chemical structure, which makes them highly resistant to oxidation:
| Oil Name | Key Characteristics | Oxidation Stability | Odor Profile |
|---|---|---|---|
| 1. Fractionated Coconut Oil (MCT Oil) | Composed mainly of Caprylic/Capric Triglycerides (saturated fats). | Excellent (Very high stability) | Neutral/Odorless |
| 2. Jojoba Oil | Chemically a liquid wax ester, not a true triglyceride oil. | Excellent (Extremely stable) | Very Low/Neutral |
Why they are the best:
- Fractionated Coconut Oil (MCT): Its high saturation level means it lacks the double bonds that react with oxygen, making it highly stable and giving it an almost indefinite shelf life compared to other natural oils. It is the most popular choice for infusions.
- Jojoba Oil: Its unique wax structure mimics human sebum and is inherently resistant to oxidation, making it a premium, highly stable base.
Good Alternatives (Moderate Stability)
These oils have a slightly higher risk of oxidation but are still suitable if stored properly:
- Sweet Almond Oil: Good balance of monounsaturated fats (oleic acid). It has a mild, slightly nutty scent.
- High Oleic Sunflower Oil: Specifically bred to have a high content of monounsaturated oleic acid, giving it better stability than standard sunflower oil. It is very light and has a neutral scent.
Oils to Avoid for Infusions
Avoid oils high in polyunsaturated fats (linoleic and linolenic acids) as they oxidize quickly and can go rancid, ruining your infusion:
- Grapeseed Oil
- Safflower Oil (standard grade)
- Flaxseed Oil
Essential Tip for Stability
Regardless of the oil you choose, it is highly recommended to add an antioxidant to further extend the shelf life of your infused oil.
- Recommended Antioxidant: Tocopherol (Vitamin E). Add it at a concentration of 0.05% to 0.5% to the final product.
Relevant Products:
- Fractionated Coconut Oil (ID 169)
- Fractionated Coconut Oil Gel (ID 662)
Related Products Mentioned
Fractionated Coconut Oil
