Organic Brazil Nut Oil

In practice

This oil tends to solidify at temperatures below 10°C. This phenomenon has no effect on its quality. We recommend reheating it if necessary before incorporating it into your mixture by running it under warm water to liquefy it.

In practice

This oil tends to solidify at temperatures below 10°C. This phenomenon has no effect on its quality. We recommend reheating it if necessary before incorporating it into your mixture by running it under warm water to liquefy it.

Culture

• Organic and wild

• Organic, certified by Ecocert Greenlife in accordance with the Ecocert standard available at http://cosmetiques.ecocert.com

Quality

100% pure and natural, virgin, first cold pressed, cosmetic and food grade.

Production process

First cold pressing

Part of the plant used

Nuts

Botanical name

Bertholletia excelsa

Botanical family

Lecythidaceae

Function

Cosmetic ingredients

Other names

Para nut, castanha

Oxidative potential

Not very sensitive

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Organoleptic properties

• Appearance: oily liquid or smooth solid. This oil congeals at temperatures below 10°C.

• Colour: light to very light yellow

• Odour: characteristically nutty

• Feel: dry, penetrates quickly without leaving a greasy film

Density

0.90

Saponification index

192 - 202

Storage

Fairly stable carrier oil. Store in a dry place away from heat and light.

Precautions

• Some people have allergies to Brazil nuts. Not recommended for people sensitive to nuts.

• Apply a test application of your mixture in the crease of the elbow 48 hours before using your formula containing this oil for the first time.

Warning

The properties, indications and methods of use described above are derived from scientific literature and/or reference books or websites in aromatherapy, hydrolatherapy and phytotherapy. This general information is provided for informational purposes only and cannot under any circumstances be considered as medical information. This information cannot under any circumstances replace a diagnosis, consultation or medical follow-up, nor engage our liability.

Elemental composition and chemical characteristics of five edible nuts (almond, Brazil, pecan, macadamia and walnut) consumed in Southern Africa.

Moodley R, Kindness A, Jonnalagadda SB. J Environ Sci Health B. 2007 Jun-Jul;42(5):585-91.

Fatty acid profile, tocopherol, squalene and phytosterol content of brazil, pecan, pine, pistachio and cashew nuts.

Ryan E, Galvin K, O'Connor TP, Maguire AR, O'Brien NM. Int J Food Sci Nutr. 2006 May-Jun;57(3-4):219-28.

Detailed study of Brazil nut (Bertholletia excelsa) oil micro-compounds: phospholipids, tocopherols and sterols

Chunhieng T., Hafidi A., Pioch D., Brochier J., Montet D., J. Braz. Chem. Soc. 2008, 19 (7), 1374-1380

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