straw to amber yellow liquid with characteristic odor of hazelnut mixed with toasted note (pralin) obtained by pressing the almond of toasted hazelnut (Corylus avellana […]
NATUROCHIM
Cosmetic expertise
Fournisseur: Naturochim
NAT DEODORIZED OAT OIL
yellow to orangey quasi odorless liquid obtained by supercritical carbon dioxide extraction of oat kernels (Avena sativa L.) cultivated in Finland linoleic acid: 35 – […]
NAT PISTACHIO BUTTER
ivory to white soft solid with neutral odour obtained by cold pressing the seeds of the pistachio tree (Pistacia vera L.) originating in the Middle […]
NAT OAT BUTTER
yellowy-orange to greenish soft solid without odor obtained from the oil of oat kernels grown in Finland melting point (°C) : 50 – 65 preservative: […]
NAT GASCONY PLUM BUTTER
ivory to white soft solid with characteristic odour of bitter almond obtained from the oil of cold pressed plum (Prunus domestica L.) grown in Gascony […]
PREMIUM ORGANIC* OLIVE BUTTER
odorless white solid obtained from the organic olive oil (Olea europaea L.) melting point (°C) : 55 – 65 preservative: none
PREMIUM ORGANIC* AVOCADO BUTTER
whitish soft solid with neutral to faint odor obtained from the organic refined avocado oil (Persea gratissima Gaertn.f.) melting point (°C) : 56 – 63 […]
PREMIUM ORGANIC* ARGAN BUTTER
ivory to white odorless solid obtained from the organic argan kernel oil (Argania spinosa L.) melting point (°C) : 59 – 68 preservative: none
PREMIUM ORGANIC* APRICOT BUTTER
from ivory to clear yellow odorless solid obtained from the organic apricot seed oil (Prunus armeniaca L.) melting point (°C): 60 – 70 preservative: none
PREMIUM ORGANIC* ALMOND BUTTER
odorless white solid obtained from the organic sweet almond oil (Prunus amygdalus dulcis Mill.) melting point (°C): 61 – 71 preservative: none
