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Avenolat™
Avenolat is a Functional ingredient composed of oat lipids and hydrolyzed oat proteins. It has remarkable soothing, emollient and hydrating properties. Recommended for the formulation of sensitive skins and hair products.
Properties
- Physical Form
- Liquid
Identification
Product families
Applications
Personal Care — Beauty & Care
- Hair Care
- Skin Care
Product Families
Cosmetic Ingredients — Functionals
- Conditioners & Emollients
- Sensory Modifiers
Other characteristics
- Brand
- Avenolat
- Functions
- Emollient, Soothing Agent
- Benefit Claims
- Emolliency, Hydrating, Soothing
- Emolliency
- Hydrating
- Soothing
- Labeling Claims
- Paraben-free
- Ingredient Origin
- Plant Origin
- Odor
- Characteristic
- Origin
Oat milk composed of an emulsion between Oat lipids and Hydrolyzed Oat proteins.
- Carrier
- Aqua
- Markets
- Personal Care
- Appearance
- Emulsion from fluid to semi-solid to consistent
- Shelf LIfe
- 24 Months
- Soluble In
- 1 - 5%
- Technology
- Cosmetic Ingredients
- Recommended Uses
- Skincare Products
- Delicate skin formulations
- Formulation aid
- Hair care
- Sensitive skin
- Usage Guidelines
Add to detergents and/or O/W emulsions at a temperature below 40°C.
- Application Format
- Leave On
- Rinse Off
- Mechanism of Action
- It nourishes and moisturizes the skin.
- Preservative System
Product is preserved with: Phenoxyparaben ≤ 1 % (Phenoxyethanol, Methylparaben, Propylparaben, Ethylparaben, Butylparaben)
- Country Availability
- Canada
- USA
- Storage and Handling
Keep product away from light. Store in an air-tight container
- Hair Care
- Shampoos & Rinses
- Skin Care Applications
- Moisturizers
- Toxicological Information
- Oral acute toxicity
- ≥ 2000 mg/kg
- Skin irritation
- not irritant
- Eye irritation
- not irritant
- Skin sensitization
- not sensitizing
- Hypoallegenicity hypoallergenic
- Het - Cam Test Hypoirritant
- Cosmetic Ingredients Functions
- Emollient
- Soothing Agent
Technical data
Table 1 of 2
4 rows| Characteristic | Value | Unit |
|---|---|---|
| Dry Residue (at 105°C) | 12 -15 | % |
| Flash Point | min. 60 | °C |
| Nitrogen Content | 0.5- 1 | % |
| pH | 5.00 - 7.00 | — |
Table 2 of 2
2 rows| Characteristic | Value | Unit |
|---|---|---|
| Bacteria Count | max. 100 | CFU/ml |
| Yeasts And Molds Count | max. 10 | CFU/ml |
