Would enzymatic activated vegetable oils (eg, OLEOSOFT-4) be harder to preserve?
Just wondering about the antioxidants or chelating agent requirements involved compared to their normal versions in a O/W emulsion.PRODUCT DESCRIPTIONOleoSoft-4 has been developed applying our enzymatic activation technology to a mix of almond oil, olive oil, linseed oil and borage oil, chosen for their content in different classes of highly nourishing fatty acids. This technology is able to release all the energy entrapped in vegetal oil stored in plants under the form of triglycerides. This process allows to break up triglycerides into their constituents (fatty acids and glycerides), creating a completely new phytocomplex.Oleosoft-4 is able to moisturize the skin being much more quickly absorbed compared with the mix of untreated oils and it leaves the skin far less greasy with an amazing silicone like touch.Oleosoft-4 can deeply nourish the skin affected by stretch marks, improving the elasticity and smoothness of the skin while reducing the redness
Oleosoft-4 is able to improve hair elasticity, increasing the tensile strength.