Enhancing the Feel of Vegetable Oils with Silicone

October 21, 2008 | Contact Author | By: Anne-Lise Girboux and Emilie Courbon, Dow Corning S.A.
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Keywords: Borago officinalis seed oil | sensory | silicone | surface tension | triglycerides | vegetable oil

Abstract: Adding silicone to natural oils can reduce surface tension thus improving spreading characteristics. This results in finished formulations with improved sensory profiles and in addition, expands on the opportunities for using these natural ingredients.

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.