Vegetable Oils in Cosmetics

The formation of objection qualified odors, discoloration, viscousness changes, and the development of precipitates be all at bottom the realm of possibilities if a raw material is unstable" (Hannon, 1997, p. 34).

Vegetable oils generally be characterized by only one veneration related to stability. This concern is the development of an "off-odor. Autoxidation, which is the reaction involving an oil's double bond and groundstate molecular oxygen, is the rife process that initiates a chain of as yetts leading to the returnion of off-odors in a fat or oil" (Hannon, 1997, p. 34). Oxidative impairment leads to a state commonly referred to as rancidity. Hydroperoxides are the autochthonic initial products of lipid autoxidation, and are formed "according to the pursuance reaction: Hydroperoxides have no odor per se, but they speedily break down to produce ketones, aldehydes, alcohols, hydro snows, and other volatile molecules that suffer odors associated with rancidity" (Hannon, 1997, p. 34). The factors that determine a veggie oil's oxidative stability are as follows (Hannon, 1997):

1. The first factor is the vegetable oil's degree of unsaturation.

2. The sulphur factor is the presence or absence of natural antioxidants (tocopherols) in the vegetable oil.

3. The third factor is the presence or absence of catalysts (iron or other metals)

4. ointment creams for normal and dry skin.

Triglycerides are organic corrosives, or carboxcylic acids. To be a carboxcylic acid, a compound must be able to produce at least one hydrogen atom when placed in a solution. In naturally occurring rich acids, such as triglycerides, there exist an odd flesh of carbons. This odd number of carbons plus the fatty acid carbon causes the carbon chain for fatty acids to always be an even number of carbons, or an even chain. This outcome is attributed to fatty acid synthesis which occurs in carbon pairs through in vivo mechanisms.

Lipids that are solid at room temperature are referred to as fats, time lipids that are liquids at room temperature are known as oils.

The lipids produced from numerous varieties of seeds and nuts generally are oils, and are referred to as vegetable oils. Variations in the chemical composition of specific vegetable oils are the result of differences in the source of seed or nut, the growing climate, the refining process, and the age of the vegetative material (Hannon, 1997).

2. guinea pig care products, notably for around the eyes and particularly for dry, damaged, well-worn and dull skin, and for baby skin.

In-Cosmetics preview. (1998, April). Soap Perfumery & Cosmetics, 71(4), 64-71.

A new product introduced in Germany in 1998 is Oxypon, which is an ethoxylated vegetable oil that acts as a re-fatting and solubilizing agent in premium grade facial cleanup position formulations ("In-Cosmetics Preview," 1998). A new product was introduced in France in 1997. The line, urban Protect, consists of a four products designed to care for the skin by combating the effects of pollution. The products use a technology that is "claimed to capture ozone ? within natural vegetable oil" ("Pollution Solutions," 1997). The molecule obtained from the vegetable oil through this process is an ozonide, which is "then encapsulated in nanospheres of naval origin, which are themselves incorporated into bigger particle
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