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Ingredients
Analysis results of Ingredients
Ingredient List
| EWG | CIR | Ingredient Name & Cosmetic Function | Notes |
|---|---|---|---|
| 1 | A | (Skin Conditioning) | |
The SkinScience Company Bacuri Butter - Ingredient Explanation
Platonia Insignis Seed Butter
1. Definition Platonia Insignis (Bacuri) Seed Butter:
Platonia Insignis (Bacuri) Seed Butter is a natural butter extracted from the seeds of the Bacuri fruit, which is native to the Amazon rainforest. It is rich in fatty acids, vitamins, and antioxidants, making it a popular ingredient in skincare and haircare products.2. Use:
Platonia Insignis (Bacuri) Seed Butter is commonly used in cosmetics for its moisturizing, nourishing, and soothing properties. It helps to hydrate and soften the skin, improve skin elasticity, and promote a healthy complexion. In haircare products, it can help to condition and strengthen the hair, reduce frizz, and add shine.3. Usage Platonia Insignis (Bacuri) Seed Butter:
Platonia Insignis (Bacuri) Seed Butter can be used in various cosmetic formulations such as creams, lotions, balms, serums, and hair masks. It is typically added to the oil phase of formulations and melted before incorporating into the rest of the ingredients. It is recommended to use it at a concentration of 1-5% in skincare products and up to 10% in haircare products.Precautions: While Platonia Insignis (Bacuri) Seed Butter is generally considered safe for use in cosmetics, it is always recommended to perform a patch test before applying it to the skin to check for any potential allergic reactions. It is also important to store the butter in a cool, dry place away from direct sunlight to prevent rancidity.
4. References:
- Silva, T. M. S., et al. (2016). Chemical composition and antioxidant activity of Platonia insignis Mart. seeds. Industrial Crops and Products, 81, 1-6.
- Sampaio, B. L., et al. (2015). Chemical composition and bioactive compounds of the fruit pulp of two Brazilian wild species of Annona. Food Research International, 77, 21-26.
- Lopes, S. F., et al. (2017). Bacuri (Platonia insignis Mart.) oil microcapsules obtained by spray drying: Characterization and oxidative stability. Food Research International, 102, 491-497.
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