Tamanu oil is pressed from nuts of either the Calophyllum inophyllum or the Calophyllum tacamahaca, tropical trees belonging to Calophyllaceae family. The nuts yield 70–75% of the greenish-yellow inedible oil. The oil originates in Polynesia, where it continues to play an important cultural role.
Castor Seed Oil
Castor oil is a multi-purpose vegetable oil that people have used for thousands of years. It's made by extracting oil from the seeds of the Ricinus communis plant. These seeds, which are known as castor beans, contain a toxic enzyme called ricin.
- Grape Seed Oil
Safflower Seed Oil
Safflower seed oil is flavorless and colorless, and nutritionally similar to sunflower oil. It is used mainly in cosmetics and as a cooking oil, in salad dressing, and for the production of margarine.
- Clary Oil
Coconut oil, or copra oil, is an edible oil extracted from the kernel or meat of mature coconuts harvested from the coconut palm. It has various applications. Because of its high saturated fat content, it is slow to oxidize and, thus, resistant to rancidification, lasting up to six months at 24 °C without spoiling.
Jojoba Seed Oil
The oil makes up approximately 50% of the jojoba seed by weight. The terms "jojoba oil" and "jojoba wax" are often used interchangeably because the wax visually appears to be a mobile oil, but as a wax it is composed almost entirely (~97%) of mono-esters of long-chain fatty acids and alcohols, accompanied by only a tiny fraction of triglyceride esters. This composition accounts for its extreme shelf-life stability and extraordinary resistance to high temperatures, compared with true vegetable oils.
Shea butter is a fat extracted from the nut of the African shea tree. It is usually ivory in color when raw, with more processed versions being white in color. It can be yellow when a root is added to it. It is widely used in cosmetics as a moisturizer, salve or lotion.
- Olive Fruit Oil
Natural mixed tocopherols (forms of vitamin E), consisting of d-alpha (a), d-beta (ß), d-gamma (¿), and d-delta (d) tocopherol, can help maintain the freshness and shelf life of products. They are a natural alternative to synthetic antioxidants, such as BHT, BHA and TBHQ.
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