Características
- INCI
- Squalane
- CAS
-
111-01-3
Este es el número de sustancia en el registro del Chemical Abstracts Service. El número CAS identifica de forma exclusiva una sustancia independientemente del idioma, el nombre comercial o los sinónimos.
- EC
-
203-825-6
Este es el número de sustancia en el sistema europeo de identificación química (número CE), que se utiliza en las bases de datos regulatorias europeas, incluida la ECHA / CosIng.
- IUPAC
- 2,6,10,15,19,23-Hexamethyltetracosane
- Funciones
- emollient, hair conditioning, refatting, skin conditioning
- Irritabilidad
-
0 / 5
Potencial de irritación: 0-5, donde 5 es la calificación de irritación más alta para el ingrediente.
Más detalles → - Comedógeno.
-
1 / 5
Índice de comedogenicidad: 0-5. Es poco probable que un ingrediente no comedogénico (0-1) cause acné cosmético.
Más detalles →
Для кого подходит
Descripción
It seems to us that squalane is in fashion and there is a reason for it. Chemically speaking, it is a saturated (no double bonds) hydrocarbon (a molecule consisting only of carbon and hydrogen), meaning that it's a nice and stable oily liquid with a long shelf life.
It occurs naturally in certain fish and plant oils (e.g. olive), and in the sebum (the oily stuff our skin produces) of the human skin. As f.c. puts it in his awesome blog post, squalane's main things are "emolliency, surface occlusion, and TEWL prevention all with extreme cosmetic elegance". In other words, it's a superb moisturizer that makes your skin nice and smooth, without being heavy or greasy.
Another advantage of squalane is that it is pretty much compatible with all skin types and skin conditions. It is excellent for acne-prone skin and safe to use even if you have fungi-related skin issues, like seborrhea or fungal acne.
The unsaturated (with double bonds) and hence less stable version of Squalane is Squalene, you can read about it here >>
Evidencia e investigación
-
1
Kim, Se-Kwon, and Fatih Karadeniz. "Biological importance and applications of squalene and squalane." Advances in food and nutrition research. Vol. 65. Academic Press, 2012. 223-233.
Encontrado en productos (16 762 total)
Наиболее часто встречается в продукции APLB (122 продуктов)
