The use of vegetables oils in cosmetics

This research reviews the use of vegetable oils in the manufacture of cosmetics. The focus of such use is on the use of vegetable oils in cosmetics designed for use in facial care, especially facial massage. Within the context of the broader field of cosmetic chemistry, this research deals more specifically with skin care raw materials.

Many facial care products incorporating vegetable oils as ingredients are prepared in the form of emulsions. An important characteristic of materials used as emulsifiers is stability, which is related to factors such as the hydrophilic/lipophilic balance (HLB), phase inversion temperature (PIT), and the cohesive energy ratio (Evison, 1996).

ôThe main physicochemical characteristics that need to be controlled in cosmetic emulsions are their formation and stability in storage, as well as their rheology, which controls spreadability and skin feelö (Evison, 1996, p. 35). Rheological measurements are used to determine the long-term physical stability of a delivery system as well as its application. ôAn emulsion creamÆs rheological properties are claimed to determine the oil layerÆs final thickness and the creamÆs aesthetic properties, such as stickiness, stiffness and oilinessö (Evison, 1996, p. 35).

Poor raw material stability can have ôdramatic, negative effects on finished products. Cosmetic à product manufacturers must concern themselves with a raw materialÆs stability p

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than 18; however, not in most vegetable oils, as the acids tend to be in solid forms at lower numbers. Some fatty acids with ôCö number higher than 18 are found in some vegetable oils; however, they are not found in concentrations as high as are the four fatty acids identified above. The fatty acid compositions of the major vegetable oils used in cosmetic formulations are as follows: 1. Coprah: a. C18 ù Stearic Acid: 4% b. C18:1 ù Oleic Acid: 11% c. C18:2 ù Linoleic Acid: 2% d. C18:3 ù Linolenic Acid: * * None or negligible 2. Corn: a. C18 ù Stearic Acid: 2% b. C18:1 ù Oleic Acid: 33% c. C18:2 ù Linoleic Acid: 50% d. C18:3 ù Linolenic Acid: * * None or negligible 3. Flax Seed: a. C18 ù Stearic Acid: 3% b. C18:1 ù Oleic Acid: 27% c. C18:2 ù Linoleic Acid: 13% d. C18:3 ù Linolenic Acid: 51% 4. Hazelnut: a. C18 ù Stearic Acid: 3% b. C18:1 ù Oleic Acid: 75% c. C18:2 ù Linoleic Acid: 9% d. C18:3 ù Linolenic Acid: * * None or negligible 5. Jojoba: a. C18 ù Stearic Acid: * b. C18:1 ù Oleic Acid: 13% c. C18:2 ù Linoleic Acid: * d. C18:3 ù Linolenic Acid: * * None or negligible 6. Pistachio Nut: a. C18 ù Stearic Acid: 1.1% b. C18:1 ù Oleic Acid: 52.4% c. C18:2 ù Linoleic Acid: 32.3% d. C18:3 ù Linolenic Aci
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Some common words found in the essay are:
Vegetable Oils, Emulsion Theory, Care Emulsions, Oil Tamanu, Oil Corn, Urban Protect, Oil Sunflower, Oil Hazelnut, Rö Complete, Oil Jojoba, vegetable oils, skin care, fatty acids, hannon 1997, vegetable oil, ù stearic acid, linolenic acid, linoleic acid, ù linoleic, c182 ù, ù linolenic, c18 ù stearic, c181 ù oleic, ù oleic acid, c182 ù linoleic,
Approximate Word count = 2737
Approximate Pages = 11 (250 words per page)

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