Pistachio Nut Oil (Refined) is a refined botanical lipid for cosmetic formulations where a natural emollient oil, carrier oil, and soft skin-conditioning effect are desired.

The oil is based on Pistacia vera seed oil and is used primarily for its non-volatile lubricity, spreadability, and lipid-rich sensory profile. The refined grade has a lighter color and milder odor than virgin pistachio oil, making it easier to use in creams, lotions, balms, lip care, facial oils, body oils, massage oils, and hair oils where the finished product should not be dominated by nutty odor or deep color.

As with most unsaturated vegetable oils, formulation performance depends on oil-phase balance and oxidation control. Use antioxidant protection and packaging that limits air and light exposure when the product is used at high levels or in clear anhydrous oils.

Product Description: Pistachio Nut Oil (Refined) functions as an emollient and carrier oil. In emulsions it improves glide, reduces a dry or tight after-feel, and supports a smoother lipid film on the skin surface. In anhydrous products it can be used as a main or secondary oil to give cushion, slip, and a premium botanical-oil positioning. The fatty acid profile is typically rich in unsaturated fatty acids, especially oleic and linoleic fractions, which contribute to softness, spreadability, and skin-conditioning performance. Because this is a refined oil, claims should be positioned around cosmetic conditioning, moisturization support, emolliency, and sensory improvement rather than therapeutic activity.

Usage: Suitable for creams, lotions, body butters, balms, lip balms, lip masks, lip oils, facial oils, body oils, massage oils, cleansing oils, cleansing balms, hair oils, scalp oils, leave-on hair treatments, and anhydrous oil blends.

Mixing method:

- Add into the oil phase. It can tolerate normal cosmetic oil-phase heating, but avoid unnecessary prolonged heat exposure.

- For emulsions, combine with the oil phase before emulsification and adjust emulsifier level according to total oil load.

- For anhydrous oils or balms, blend with other oils, esters, butters, waxes, and oil-soluble antioxidants until uniform.

- Minimize exposure to air and strong light during processing; use tocopherol or another suitable oil-phase antioxidant when oxidation stability is important.

Usage rate: 1–100%. Common practical range: 5–30% for creams, lotions, balms, lip products, and oil blends; up to 100% in anhydrous oil products.

Product characteristics: Pale yellow to yellow refined vegetable oil; mild characteristic nut/vegetable oil odor.

Solubility: Insoluble in water; miscible with vegetable oils, many cosmetic esters, butters, waxes, and oil-soluble ingredients. For water-based products, incorporate through an emulsion or suitable oil-dispersion system.

Storage: Store tightly closed in a cool, dry area away from direct heat, air, and strong light. For high-oil or transparent finished products, antioxidant protection and low-headspace packaging are recommended.