Enhancing the Feel of Vegetable Oils with Silicone
By: Anne-Lise Girboux and Emilie Courbon, Dow Corning S.A.
Posted: July 2, 2008, from the July 2008 issue of Cosmetics & Toiletries.
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6 pages available as a PDF download or printed copies mailed to you
Article Keywords:
- Borago officinalis seed oil
- sensory
- silicone
- surface tension
- triglycerides
- vegetable oil
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As consumer interest in natural ingredients continues to grow, along with the demand for novel textures and product forms, the use of vegetable oils in personal care formulations is increasing. In fact, the consumption of natural oils in Europe is forecasted to grow at about 5% during the next five years. Although these natural ingredients offer distinct benefits including emolliency, gloss and lubricity, they also challenge formulators to provide easy application and pleasant aesthetics without a greasy or oily feel.
Lipids and silicones can act as complementary ingredients in finished formulations. This article illustrates how silicones such as caprylyl methicone, phenyl trimethicone, cetyl dimethicone and cyclopentasiloxane can enhance the feel of natural lipids, allowing formulators greater flexibility to expand the use of natural ingredients in their products. Even at low use levels, silicones can decrease the surface tension of vegetable oils, improve their spreading characteristics and offer a wider range of sensory profiles.
This is only an excerpt of the full article that appeared in Cosmetics & Toiletries, but you can purchase the full-text version.