An Olive Oil- and Wheat-Derived Lipoprotein Emulsifier

$$item.publishDate) | Contact Author | By: M. D'Angelo, G. Proserpio, and G.B. Rastrelli, Keminova Italiana Srl
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Title: An Olive Oil- and Wheat-Derived Lipoprotein Emulsifier
surfactantx emulsifierx olive oilx lipoproteinx
  • Article

The increasing use of products that contain no polyoxyethylene has led to the creation of new classes of basic materials that are of natural origin and free of ethylene oxide, but at the same time versatile and with pleasing cosmetic qualities. One of the classes receiving a lot of attantion is the lipoproteins.

Excerpt Only This is a shortened version or summary of the article that appeared in the Aug. 1, 2001 issue of Cosmetics & Toiletries magazine. The full content is not currently available online.