Organic Oils – Now as Internally Stabilized with very high stability
Generally organic exotic oils used in the cosmetic industry tend to have a very low stability towards oxidation. This is due to limitations in producing organic as compared to conventional. The oxidation of oil is a process which occurs due to exposure to air, water, light, and impurities that result in the production of cytotoxic species.
It is an accelerating chain reaction that, when started, never stops! Therefore, to avoid exposure to cytotoxic species it is of utmost importance to protect these oils from the onset of oxidation.
At ICSC we have developed a unique technology that we call Internal Stabilization (I.S.). We utilize specifically developed rosemary (Rosmarinus officinalis) to dramatically improve the stability of oils and butters by protecting them from oxidation.
This rosemary has excellent anti-oxidant properties. These properties come from high content of diterpenes, particularly Carnosic Acid and Carnosol. Rosemary has other beneficial components with anti-inflammatory and anti-carcinogenic, such as Epirosmanol, Isorosmanol , Luteolin, Ursolic acid, Rosmarinic acid and Caffeic acid. Other health benefits of rosemary include analgesic, anti-ulcerogenic and hepatoprotective activity. It also has strong anti-bacterial properties.
Effect of Internal Stabilization
Our Internal Stabilization procedure has been tested using accelerated oxidation apparatus called Rancimat. This equipment exposes the oil to air and heat while measuring the oxidation level. From this data the shelf life extension can be calculated. From data shown below it can be concluded that the Sunflower Oil I.S. has a life extension factor of approximately 23 meaning that the oil should have a shelf life that is 23 times longer than the conventional oil, which in turn provide excellent longer shell life for the final products.