Internally Stabilized Oils & Butters

Internal Stabilized Butters and Oils

Organic Oils and Butters as Internal Stabilized Natural, Clean and Green Cosmeceuticals through Internal Stabilization technology.

– It increases the oxidative stability of the organic products, thus extending their shelf life.

Organic is defined as a product of a farming system that avoids the use of synthetic chemical fertilizers, pesticides, growth regulators and livestock feed.

The oil from the mechanical press contains moisture, waxes and solid waste, such as small fractions of the grain shells that remain suspended in the oil. These are removed by filtration through cotton cloth and subsequent decantation into vats, which eliminates the waxes. A second filtration is done using filter paper to remove traces of moisture and wax.

Refined without chemicals

The oil obtained has a high peroxide value and free fatty acid content. Instead of conventional neutralization with alkali, the oil is deodorized using steam under high vacuum (around 2-5 mbar) at temperatures between 150 and 210°C. Under such conditions, both the free fatty acid content and the peroxide value drop considerably to required percentages. Thus, the oil is refined without the involvement of any kind of chemicals.

Furthermore, we have developed Internal Stabilization technology, which makes all vegetable oils and butters highly resistant to oxidation and general degradation. This methodology, stabilizes the oils and butters internally, extending the lifecycle of the products manifold and enhancing the shelf life of cosmetics (Figure 1 and Figure 2 respectively).