Olive Oil (Refined)
Cosmetics
Code: 253135
Refined olive oil for emolliency, slip and conditioning; blend for feel; add in oil phase.
NaturalProfile™ special grade oil that contain suitable fatty acid profile for skin
Olive Oil (Refined) is a cosmetic‑grade vegetable oil rich in oleic and linoleic acids with natural squalene and polyphenols. The refined grade offers a lighter odor and color with improved batch‑to‑batch stability.
Used as an emollient and mild occlusive, it improves slip and spread in creams, balms and makeup removers and provides conditioning glide for scalp/hair and massage blends.
High oleic content gives a richer, more cushiony skin feel; many formulators blend with lighter, linoleic‑rich oils to tune absorption and after‑feel.
NaturalProfile™ Composition:
| Fatty acid (approx. %) | Range |
|---|---|
| C16 Palmitic | 2.6–7.7 |
| C18 Stearic | 2.5–6.5 |
| C18:1 Oleic | 60–85 |
| C18:2 Linoleic | 2.1–22 |
| C18:3 Linolenic | < 1.5 |
| C20 Arachidic | < 0.6 |
| C22 Behenic | 0.2–1 |
Usage: Leave‑on skin care, oil cleansers, balm/salve bases, makeup removers; hair oiling/masks and massage blends.
Mixing method:
- - Use neat or blend with lighter oils/esters for faster absorbency.
- - In emulsions, add in oil phase; add antioxidants (e.g., 0.1–0.5% mixed tocopherols).
- - For cleansing oils: 70–90% oils + 10–30% oil‑soluble emulsifier.
- - Add during cool‑down <40°C to minimize oxidation; avoid prolonged high heat.
Usage rate: 2–100%
Product characteristics: Yellow oily liquid; characteristic mild odor (refined).
Solubility: Oil‑soluble; insoluble in water; miscible with most vegetable oils and esters.
- Yellow oily liquid; mild odor
- Cool (15-25C)
- 36 Months from manufacturing or testing date.
- 2.00% - 100.00%
- 20.00%
- Add at last step. Avoid temperature above 40C.
- Heat Tolerant
- 4.00 - 8.00
- -
| Test Name | Specification |
|---|---|
| Appearance | Yellow oily liquid; characteristic odor |
| Peroxide value (meq O2/kg) | < 8 |
| Refractive index (20°C) | 1.465–1.471 |
| Saponification value (mg KOH/g) | 182–194 |
| Free fatty acid (%) | 0.05–0.5 |
| Iodine value (g I2/100g) | 78–90 |
| Density (g/cm3) | 0.909–0.915 |
| Cloud point (°C) | < 3 |
| Fatty acids – C16 Palmitic (%) | 2.6–7.7 |
| Fatty acids – C18 Stearic (%) | 2.5–6.5 |
| Fatty acids – C18:1 Oleic (%) | 60–85 |
| Fatty acids – C18:2 Linoleic (%) | 2.1–22 |
| Fatty acids – C18:3 Linolenic (%) | < 1.5 |
| Fatty acids – C20 Arachidic (%) | < 0.6 |
| Fatty acids – C22 Behenic (%) | 0.2–1 |
search
hourglass_emptyLoading product examples...