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An Olive Oil- and Wheat-Derived Lipoprotein Emulsifier

By: M. D'Angelo, G. Proserpio, and G.B. Rastrelli, Keminova Italiana Srl
Posted: May 6, 2003, from the August 2001 issue of Cosmetics & Toiletries.

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  • From Cosmetics & Toiletries
  • August 2001 issue, 45
  • 3 pages

Article Keywords:

  • surfactant
  • emulsifier
  • olive oil
  • lipoprotein

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From $9 an 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.

This is only an excerpt of the full article that appeared in Cosmetics & Toiletries, but you can purchase the full-text version.