EVOIL® ALMOND, TX008252 - Brenntag Specialties, Inc.

EVOIL ® ALMOND, TX008252
PRODUCT DATA SHEET
EVOIL® ALMOND is a Refined Vegetable Oil that
improves the intrinsic properties of Sweet Almond
Oil creating a more functional vegetable oil.
EVOIL® ALMOND has the fatty acid composition as
inferred by the Sweet Almond Oil. The physical
characteristics have been improved resulting in
minimal colour level and a virtually odourless
vegetable oil.
EVOIL® ALMOND exhibits greater stability over
time compared to Sweet Almond Oil due to the
addition of natural tocopherols.
EVOIL® ALMOND also contains vitamins A, B1, B2, B6 with small amounts of
Vitamin D. Due to the addition of natural tocopherols, the oil has antioxidant
capability. Antioxidants protect vital cell structures by neutralizing free radicals.
Topical vitamin E has shown to have a wide variety of skin benefits.
TECHNICAL DATA
Appearance: Pale yellow oily liquid with minimum odour
Acidity index:
Peroxide value:
0.50 mg KOH/g oil
10.0 meq O2/Kg oil
Specific gravity: 0.911 - 0.921 g/ml
Fatty Acid Composition
Oleic acid 62 - 86 %
Linoleic acid 20 - 30 %
Palmitic acid 4 - 9 %
Stearic acid Max. 4 %
Updated: 02/2007
Approved: Dr. Blanca Martínez EVOIL ® ALMOND

EVOIL ® ALMOND, TX008252
APPLICATION
EVOIL ® ALMOND may be applied directly to the skin and
hair. It may also be easily incorporated as an active
ingredient or an excellent carrier in skin and hair care
products. Recommended dosage is between 3 to 10%.
EVOIL ® ALMOND applies easily, offers deep penetration and significant
moisture retention together with high nourishing properties.
EVOIL ® ALMOND is designed for all kinds of cosmetic products from rinse-off to
leave-on, where Sweet Almond Oil was previously employed.
EVOIL ® ALMOND can also be used directly as massage oil.
OIL STABILITY INDEX (OSI)
The Oil Stability Index (OSI) was determined using a Rancimat instrument. The
rapidity of oxidation of an oil depends on the degree of unsaturation, the
presence of antioxidants, and prior storage conditions. In the OSI analysis, the
rate of oxidation is slow until resistance to oxidation is overcome. This time is
known as the oxidation induction period and it is a tool to determine the useful
life of the oil.
EVOIL ® ALMOND OSI: 25.01 hours (100 °C)
ISO 6886 (1996)
Animal and vegetable fats and oils
Determination of oxidation stability
Conditions
Sample amount 2.5 ± 0.01 g
Temperature 100°C ± 0.2°C
Gas flow 20 L/h
Vessel: 50 mL distilled water
Evaluation Conductivity
Induction time (tangent method)
Blue: determination at 100 °C
Red: determination at 110 °C
INCI Name: Prunus Amygdalus Dulcis (Sweet Almond) Oil, Olus (Vegetable) Oil
(and) Tocopherol.
Updated: 02/2007
Approved: Dr. Blanca Martínez EVOIL ® ALMOND

CODE 008252
SPECIFICATION Nº
PACKING
REMARKS
EVOIL ALMOND
00825202
PARAMETERS SPECIFICATIONS
Appearance Clear pale yellow oily liquid, almost odourless
KEEP FULL AND WELL CLOSED IN A DRY PLACE AND AWAY FROM LIGHT
and characteristic bland taste.
Solubility Slightly soluble in ethanol 96º, soluble in
Relative density ( PE 2.2.5 ) 0.911 - 0.921 g/cm3
Acid Value ( PE 2.5.1 ) max. 0.5
Peroxide value (meq/kg at time of pack, 20ºC) (
PE 2.5.5 )
FATTY ACID FRACTION ( PE 2.4.22 )
chloroform and ether. Insoluble in water.
max. 10 meq. O2/Kg
Palmitic 4.0 - 9.0 %
Palmitoleic max 0.6 %
Margaric max 0.1 %
Stearic max 4.0 %
Oleic 62.0 - 86.0 %
Linoleic 20.0 - 30.0 %
Linolenic & higher max 2.0 %
TEXTRON TÉCNICA, S.L.
Quality Control Dept.
EDITION - 23/09/2011