HAZELNUT OIL VIRGIN - -Glenn...
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Version n°1 12/12/2001 Revision n°9 24/04/2013 Data above is given for information purposes and corresponds to the current state of our knowledge Société par actions simplifiées au capital de 40 000 Euros - RCS LYON 428 229 074 - Code APE 2059Z Siège social : Aldivia s.a.s. - 49, rue des Sources - B.P.1 - F69561 SAINT-GENIS-LAVAL Cedex HAZELNUT OIL VIRGIN INCI CTFA: Corylus Avellana (Hazel) Seed Oil INCI Europe : Corylus Avellana Seed Oil CAS : 84012-21-5 / 185630-72-2 EINECS : 281-667-7 APPLICATIONS Hazelnut oil is used in numerous products: emollient hand creams, face creams (for normal, sensitive, dry, damaged and mature skin), massage and care oils, foam baths, after-sun oils and creams, and shampoos for dry hair. ORIGIN Originating from Europe, hazel is a bushy tree belonging to the Betulaceae family. It grows up to 5 m high and has a greyish erect stem. It has alternate, slightly hairy oval leaves with doubly serrated edges. Its flowers appear very early well before the leaves. Its fruit, the hazelnut, is ovoid and surrounded by a foliaceous involucre. It contains two kernels, one of which almost always aborts. The oil is extracted from these kernels. PROPERTIES Hazelnut oil has softening, regenerating and restructuring properties. It is used for its power of diffusion and penetration of active principles; it penetrates the epidermis very easily without leaving the skin with a greasy feeling. SPECIFICATIONS ACID VALUE (NF EN ISO 660/99): < 8 mg KOH/g PEROXIDE VALUE* (NF EN ISO 3960/10) : <20 meq O 2 actif/Kg *peroxide value is < 20 if the product is stored in the conditions described below. CHARACTERISTICS COLOUR : yellow ODOUR : characteristic DENSITY at 20°C: 0,910-0,930 AVERAGE FATTY ACID COMPOSITION Saturated fatty acids Palmitic ac. C16:0 4.5 – 9.0% Stearic ac. C18:0 1.0 – 4.0% PRODUCTION AND STORAGE PRODUCTION : First cold pressing (T<60°C) - no solvents or chemicals used. Successive filtrations of the oil. STORAGE : Before opening: - Keep away from light, heat (T<20°C) and in a dry place. After opening: - Keep the product in the original packaging away from light, heat (T<20°C) and in a dry place - Inert with 0.5 to 1L of gas (ex: nitrogen)/L of packaging - Close quickly after using (opening time <15min) PACKAGING : 4,6kg & 23kg Jerry Cans, 200kg Drums. Insaturated fatty acids Palmitoleic ac. C16:1 <0.5% Oleic ac. C18:1 66.0 – 87.0% Linoleic ac. C18:2 8.0 – 25.0% α Linolenic ac. C18:3 <1.0% SAPONIFICATION VALUE : 165 - 195 mg KOH/g IODINE VALUE: 80 - 110 gI 2 /100g
Transcript of HAZELNUT OIL VIRGIN - -Glenn...
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Version n°1 12/12/2001 Revision n°9 24/04/2013
Data above is given for information purposes and corresponds to the current state of our knowledge
Société par actions simplifiées au capital de 40 000 Euros - RCS LYON 428 229 074 - Code APE 2059Z
Siège social : Aldivia s.a.s. - 49, rue des Sources - B.P.1 - F69561 SAINT-GENIS-LAVAL Cedex
HAZELNUT OIL VIRGIN
INCI CTFA: Corylus Avellana (Hazel) Seed Oil INCI Europe : Corylus Avellana Seed Oil CAS : 84012-21-5 / 185630-72-2 EINECS : 281-667-7
APPLICATIONS
Hazelnut oil is used in numerous products: emollient hand creams, face creams (for normal, sensitive, dry, damaged and
mature skin), massage and care oils, foam baths, after-sun oils and creams, and shampoos for dry hair.
ORIGIN
Originating from Europe, hazel is a bushy tree belonging to the Betulaceae family. It grows up to 5 m high and has a greyish
erect stem. It has alternate, slightly hairy oval leaves with doubly serrated edges. Its flowers appear very early well before
the leaves. Its fruit, the hazelnut, is ovoid and surrounded by a foliaceous involucre. It contains two kernels, one of which
almost always aborts. The oil is extracted from these kernels.
PROPERTIES
Hazelnut oil has softening, regenerating and restructuring properties. It is used for its power of diffusion and penetration of
active principles; it penetrates the epidermis very easily without leaving the skin with a greasy feeling.
SPECIFICATIONS
ACID VALUE (NF EN ISO 660/99): < 8 mg KOH/g
PEROXIDE VALUE* (NF EN ISO 3960/10) :
