Product description
Avocado oil is a vegetable oil intended for use in cosmetics as a nourishing ingredient in, for example, creams and body butters. It supports the skin's protective lipid barrier and makes it smoother. Additionally, it acts as a carrier for oil-soluble active ingredients and fragrances. Using the oil is very simple: mix it with the other ingredients of the formula and you are done. If necessary, you can use 100% avocado oil in a cold preparation. For a hot preparation, as is often necessary for making creams, it is best to heat all the fatty ingredients in a water bath until everything has melted. Stir well before further use. For creams and lotions, you usually use between 5 and 20% oil. The oil is especially recommended for dry, damaged, and severely flaky skin. At room temperature, avocado oil is a yellowish-brown liquid. Vegetable oil can become (partially) solid, especially during the cold season. As a result, the oil appears cloudy, containing solid pieces in the form of lumps or long strands. Often, it is sufficient to let the oil reach room temperature properly; sometimes it is necessary to heat the oil in a bain-marie for a while. Avocado oil is made from the flesh of the avocado pear, the fruit of the avocado tree Persea americana Mill (formerly: Persea gratissima). The oil we supply is refined. This ensures that the oil lasts longer and that sensitive substances in the oil (such as vitamins) are preserved for longer. The oil is produced as follows: the oil is extracted from the avocado flesh by pressing (in a centrifuge). This is bleached with diatomaceous earth. Diatomaceous earth consists of tiny fossils that form a kind of stone sponge; the colourants remain in it, but the oil does not. Subsequently, the oil is treated with steam to reduce the odour and to make the oil more stable. Finally, the oil is cooled to 4°C and then filtered, so that the oil (usually) remains an oil even in winter. Avocado oil is extracted from plants. It is not very easy, but it is fully biodegradable in the environment. Avocado cultivation requires a lot of water. Although the oil is produced in Italy, it is quite possible that the avocados themselves come (partly) from America.
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