Hazelnut oil

Hazelnut oil can be used in all face and body care products, for massages and bath products. It is particularly appreciated for care for sensitive, combination to oily and anti-aging skin for mature skin.

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Hazelnut oil, very rich in oleic acid, vitamin E, and source of omega 6 linoleic acid, this oil stable to oxidation, penetrates quickly into the skin. It can be used in all facial and body treatments, for massages and bath products. Applications: Very popular for the care of sensitive, combination to oily skin and anti-aging for mature skin. Cosmetic properties: This oil is moisturizing, restructuring, anti-oxidant, sebum regulator and has a dry feel. Oil production: In a screw press, the healthy and cleaned seeds are pressed in the first cold pressing, without the intervention of solvents or chemicals. Then, the oil is filtered on blotting paper and stored away from light, air and heat. The oil contains no additives and is packaged under nitrogen. Quality: 100% organic oil without organic coloring or perfume.

INCI designation: Corylus avellana seed oil Organoleptic properties: Appearance: clear oily liquid (the oil can crystallize, become cloudy below 10°C, this does not alter its quality, this is due to its natural fatty acid composition. ) Yellow color Odor: Characteristic of hazelnut oil, strong hazelnut note Density at 20°C: 0.910 - 0.915 Store away from light and heat. Please note: The hazelnut tree (Corylus avellana) of the Betulinée family produces a fruit very rich in oil: 50 to 65%. The hazel is an achene with a woody pericarp called a shell and containing a single large seed. This fruit,more or less ovoid in shape, is protected before full maturity by a tubular shell, the involucre having a leafy appearance and divided into irregular lobes. Shortly before the fruit ripens, the involucre dries out and opens at one end, exposing the pericarp to the air where it will harden and color, while the seed becomes concentrated in sugar, oil and minerals. Once dried, the involucre easily detaches from the hard shell, which will hold the almond for months. This maturation takes place in the fall, and the picking can take place between the end of August and September.