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Olivoil Emulsifier
Characteristics
Description

INCI: CETEARYL ALCOHOL, GLYCERYL OLEATE, GLYCERYL STEARATE, POTASSIUM OLIVOYL HYDROLYZED WHEAT PROTEIN

FUNCTION: Vegetable emulsifier based on olive oil “PEG FREE”

DESCRIPTION: Olivoil Emulsifier is a lipoproteic emulsifier obtained by olive oil fatty acids reacted with partially hydrolyzed wheat protein, and mixing the resulting compound with lipophilic counter-emulsifying agents. It is an emulsifier of simple employ. Even if Olivoil EMULSIFIER can be used in a wide range of skin-care products (emulsions o/w, creams, cream-gel …), it represents the best choice to formulate performing cosmetic emulsions, suitable for sensitive and delicate skin (dry skin, baby skin, ethnic products). Furthermore, it is useful to build-up anisotropic lamellar phases O/W from vegetal oils, by means of totally natural ingredients. The hydro-lipidic balance of the skin, which is significantly lowered by traditional emulsifiers, is not altered. Emulsions with very pleasant white appearance and characteristic softtouch, stable at high temperature, can be obtained. Their outstanding skin-feel is a very important ‘marketing plus’: immediate perception of skin smoothness, softness and silkiness is easily noticeable during and after application.