Enhancing the Feel of Vegetable Oils with Silicone

Jul 2, 2008 | Contact Author | By: Anne-Lise Girboux and Emilie Courbon, Dow Corning S.A.
Contact the Author
Save
This item has been saved to your library.
View My Library
(click to close)
Save to My Library
Title: Enhancing the Feel of Vegetable Oils with Silicone
Borago officinalis seed oilx sensoryx siliconex surface tensionx triglyceridesx vegetable oilx
  • Article

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.

Excerpt Only This is a shortened version or summary of the article that appeared in the July 1, 2008 issue of Cosmetics & Toiletries magazine. If you would like a copy of the complete article, please contact us at customerservice@cosmeticsandtoiletries.com.