Bath & Body >> Spa Oils >>
Carrier Oils
|
|
|
Types of oil
A Note about the different qualities of oil
All of the oils we stock have different and varying degrees of quality. And all
of them have been processed by distinct and various methods. The information below
will help you better understand not only our line of oils, but also the entire industry
of oils and their methods of extraction.
|
Cold Pressed - A method of mechanical extraction where heat is reduced and
minimized throughout the batching of the raw material. This helps the oil maintain
its original state, constituents, and depth. Temperatures are rigorously controlled
to ensure that it does not exceed 80-90 degrees Fahrenheit. Although not a practical
method of extraction for all vegetable oils on the market it is highly regarded
as the extraction method of choice.
List of oils details by us:
|
|
Almond Oil Sweet Pure (Prunus dulcis)
|
|
|
Apricot Kernal Oil Virgin (Prunus armeniac)
|
|
|
Avocado Oil Virgin (Persea gratissima)
|
|
|
Coconut Oil (Cocos nucifera)
|
|
|
Evening Primrose Oil (Oenothera biennis)
|
|
|
Grape Seed Oil Pure (Vitis vinifera)
|
|
|
Hazelnut Oil Pure (Corlys avellana)
|
|
|
Jojoba Oil (Simmondsia chinensis)
|
|
|
Palm Oil (Elaeis guineensis)
|
|
|
Neem Oil (Azadirachta indica A. Juss)
|
|
|
Olive Oil Organic Virgin (Olea europea)
|
|
|
Sesame Oil (Sesamum indicum)
|
|
|
Rose Hip Oil (Rosa eglanteria)
|
|
|
Wheat germ Oil Virgin (Tritcum vulgare)
|
|
|
Flax Seed Oil (Linum usitatissimum)
|
|
|
Expeller Pressed - A method of natural, mechanical extraction and processing
of oils where a small amount of heat is produced simply through the frictional heat
created by hydraulic presses. This is usually around 120-200 degrees Fahrenheit
and makes the oil suitable and economical as a base for cosmetics because of its
fairly undisturbed molecular state. It also makes a fine food grade oil.
|
|
Refined - A fully processed oil where it has been exposed to all methods
of refinement including a flash fluctuation in temperature as high as 450 degrees
and winterization as low as -30 degrees, deodorization, which removes the heavy
and often unsettling odor in oil, and finally bleaching, where natural clays and
other mediums are used to alter or remove an oils color, and scent. This makes for
an economical oil in cosmetics and body care products, but it is not the healthiest
as a food grade oil.
|
|
Partially Refined - A process where only some of the methods available are
employed to produce a manufactured oil. Only one or two of the three available methods
are used in a partially refined oil. These include, but are not limited to; deodorization,
winterization and natural bleaching. These methods are used for oils which have
been known historically to go rancid quickly, and they are also used to further
stabilize an oil or remove its heavy odor and deep color.
|
|
Unrefined - A process of mechanical extraction and screen filtering where
no additional refining process has taken place. This ensures the finest quality
product and makes the oil the most exquisite for food and cosmetic preparation.
The unrefined process helps oil retain a rich, strong flavor and color that is true
to its natural state. Unrefined oils are always darker in color and richer in scent.
|
|
Note: re-stability and shelf life of unrefined oils: Carrier oils high in
Saturated Fatty Acids will be more stable than those high in Unsaturated Fatty Acids.
Oils high in Vitamin E also should have a longer shelf life, as well.
|
|
|
|
|