Internally Stabilized Products
At International Cosmetics Science Centre (ICSC) we have developed a technique to make all vegetable oils and butters highly resistant to oxidation and general degradation. This methodology stabilizes the oils and butters internally, using the natural antioxidant properties of rosemary.
This unique proprietary method has been coined as “Internal Stabilization” (I.S.)
It is the result of a fully controlled production process. Right from the selection of the seeds through the expelling, protecting the oil from any heat damage and finally during the refining process, where conditions are chosen that minimize the loss of the natural antioxidants present in the oil.
Totally arresting oxidation and thus avoiding development of degradation products, which react with the skin. This also avoids flocculation problems in formulations.