Sweet apricot kernel flour (Prunus armeniaca)

Sweet apricot kernel flour is produced by milling dehulled, sweet apricot seeds selected for a low content of bitter notes and cyanogenic precursors. It is functionally akin to almond flour, with a MUFA-rich lipid profile and a milder “almond-like” aroma than bitter kernels.

Caloric value (dry product, 100 g)
Approximately 560–620 kcal/100 g for full-fat flour (typical ≈ 590 kcal/100 g).
Defatted flour is lower in energy in proportion to fat removal.

Average composition (indicative, per 100 g)
Full-fat: fat ~45–55 g; protein ~20–25 g; carbohydrates ~15–25 g; fiber ~5–10 g; moisture ≤6–7%.
Defatted: fat ~8–15 g; protein ~35–50 g; carbohydrates ~20–35 g; fiber ~10–15 g; moisture ≤6–7%.
Micronutrients: vitamin E (tocopherols), folates; minerals (Mg, K, P, Ca). Phytochemicals include phytosterols and minor polyphenols.

Fatty acid profile (apricot kernel oil, % of total fat)
MUFA (oleic) ~62–70%.
PUFA (linoleic) ~20–28%.
SFA (palmitic/stearic) ~6–10%.
Values vary with variety, origin, and agronomic practice.

Sensory and functional properties
Full-fat flour contributes body, moistness, and a gentle almond-like note; fine particle size supports cohesion in doughs and fillings.
Defatted flour raises protein density and water uptake, useful in bars, high-protein bakery, and lower-fat fillings.
Fat level and particle-size distribution influence emulsion stability and shortness in cookies and shortcrusts.

Manufacturing process (outline)
Lot selection favors sweet kernels and excludes bitter fractions.
Dehulling, optional blanching, and thermal stabilization reduce lipase activity and limit CNG hydrolysis.
Milling and classification achieve target fineness; for defatted flour, mechanical pressing (or compliant extraction) is followed by remilling of the press cake.
In-line controls cover moisture, odor/color, bitter-kernel exclusion, and basic oxidative markers of the resident oil.

Food applications
Cookies and shortcrusts; cake layers; praline and “nut & seed” spreads; alternative marzipans; crunchy toppings; bars and breakfast cereals; protein-enriching thickener in cold creams. In gluten-free systems it is blended with starches and other gluten-free flours.

Nutrition and health
Full-fat flour supplies predominantly MUFA with a share of PUFA, plus plant protein and fiber. Defatted variants provide higher protein density. Sweet kernels carry much lower CNG than bitter kernels, but careful selection and processing remain essential to minimize potential HCN release. Cross-reactivity may occur in individuals allergic to tree nuts or stone fruits.

Quality and specification themes
Moisture ≤6–7%; verified absence of bitter kernels and foreign matter.
Clean almond-like aroma without rancid or harsh bitter notes; uniform color.
Controlled oxidative status of resident oil; fine, stable particle-size distribution; microbiology suitable for the category.
Documented traceability and hygienic production under GMP/HACCP.

Storage and shelf life
Store cool, protected from light, air, and odors, in barrier packaging; control ambient RH to limit caking and rancidity.
Full-fat flour has a shorter shelf life than defatted flour due to higher lipid content.
Apply FIFO rotation and reseal promptly after opening. Moderate-low aw favors physical stability.

Allergens and safety
Allergen: tree-nut/stone-fruit seed with possible cross-reactivity to almond. Ensure effective exclusion (or control) of bitter kernels and compliance with any applicable HCN limits. In multiproduct plants, prevent cross-contact with milk, soy, and other nuts via GMP/HACCP and defined CCP.

Troubleshooting
Unexpected bitterness: residual bitter kernels or CNG hydrolysis → tighten lot selection; optimize blanching/stabilization.
Rancid notes: lipid oxidation → improve packaging barrier, lower storage temperature, shorten holding time.
Caking/lumps: high RH → dehumidify, add secondary desiccants, adjust fineness.
Oil bleed in doughs: excess fat or shear → rebalance dry phase, reduce work, or substitute part with defatted flour.

Sustainability and supply chain
The flour valorizes a by-product of apricot processing (pits), reducing waste. Proper management of cleaning/milling effluents against BOD/COD targets and recyclable packaging improve the environmental profile.

Conclusion
Sweet apricot kernel flour is a capable alternative or complement to almond flour, offering strong functionality in bakery and fillings and a favorable lipid profile. Quality depends on varietal selection, control of bitter components, target milling fineness, and appropriate storage; well-managed supply chains maximize safety and sensory consistency.

Mini-glossary
MUFA — Monounsaturated fatty acids: generally favorable for oxidative stability and lipid profile (e.g., oleic acid).
PUFA — Polyunsaturated fatty acids: beneficial but more prone to oxidation (e.g., linoleic acid).
SFA — Saturated fatty acids: to moderate; health impact depends on the overall diet.
CNG — Cyanogenic glycosides: plant compounds that can release cyanide upon enzymatic hydrolysis.
HCN — Hydrogen cyanide: toxic species liberated from CNG; must remain within regulatory limits where applicable.
aw — Water activity: fraction of “free” water available for reactions and microbes; lower aw improves stability.
RH — Relative humidity: percentage of water vapor in air; high RH promotes caking and quality loss.
GMP — Good Manufacturing Practice: procedures and controls ensuring hygiene, consistency, traceability, and quality.
HACCP — Hazard Analysis and Critical Control Points: preventive food-safety system identifying hazards and defining CCP, limits, monitoring, corrective actions, and verification.
CCP — Critical control point: a step where control prevents, eliminates, or reduces a food-safety hazard to acceptable levels.
FIFO — First in, first out: inventory rotation principle—use the oldest lots first.
BOD/COD — Biochemical oxygen demand / Chemical oxygen demand: indicators of organic load in effluents; higher values signal greater pollution potential.