Cosmetic Raw Materials

Vegetable Oils and Fats

Vegetable oils and fats differ significantly in their consistency. Fats are commonly referred to as “oils” if they are in a liquid state at room temperature. Fats that are solid at room temperature are called “fats”. The melting point of oils and fats is determined by the type of fatty acids they contain. A high content of unsaturated fatty acids…

Active Substances

  Allantoin INCI: Allantoin Dosage: 0,1-0,5 % Effect: Anti-inflammatory, soothing, accelerates wound healing. Allantoin is a natural substance which is found in comfrey (Symphytum Officinale), maple, wheat germ and black salsify, for example, and is considered to be very well tolerated. In dermatology, it has proven its worth above all in the treatment of wounds. Allantoin accelerates the regeneration of…

Essential Oils

Essential oils have been used by people for thousands of years for various purposes. The ancient Egyptians and Chinese culture were among the first to use essential oils. Essential oils were and still are used for cosmetics, as food supplements, and as therapeutics. These particular oils have a very special effect that unfolds on body, mind, and soul. General Information …

Emulsifiers

An emulsifier is needed to create the bond between an oily and an aqueous component (emulsion). The lipophilic or hydrophilic part of the emulsifier determines which type of emulsion is formed by the emulsifier. If the lipophilic portion predominates, the emulsifier tends to dissolve in the oil phase (W/O emulsifier), if the hydrophilic portion predominates, the emulsifier will dissolve in…

Waxes and Consistency Enhancers

Even if many emulsifiers are sufficient as sole emulsifiers to produce an emulsion with a creamy texture, it may be recommended for some emulsifiers to add a coemulsifier or an additional consistency enhancer for a higher viscosity (viscosity) of the product. Especially if a thicker consistency is desired, the addition of consistency enhancers is recommended. The term coemulsifier is not…

Gelling Agents / Quasi-Emulsifiers

What are Quasi-Emulsifiers? Quasi-emulsifiers or gelling agents can increase the viscosity (viscosity) of products. Unlike true emulsifiers, they do not have amphiphilic (hydrophilic and lipophilic simultaneously) properties. A Gels consists of a solvent (dispersant) and a gel former, which forms the framework. One can imagine a gel as a sponge soaked with liquid. For cosmetic use, however, it is important…

Preservatives

Conarom™ P INCI: Phenethyl Alcohol, Caprylyl Glycol, Trideceth-8 Dosage: 0,5-2 %  (1% corresponds to approx. 20 drops per 100 ml product and leads to a shelf life of approx. 2-3 months) Use: Preservative in the pH value range of pH 4-8 (optimal: 5). Conarom™ P is a natural preservative based on phenethyl alcohol. Phenylethyl alcohol is a clear liquid with…