Caractéristiques
- INCI
- Squalane
- CAS
-
111-01-3
Il s'agit du numéro de la substance dans le registre du Chemical Abstracts Service. Le numéro CAS identifie de manière unique une substance indépendamment de la langue, du nom commercial ou des synonymes.
- EC
-
203-825-6
Il s'agit du numéro de substance dans le système européen d'identification chimique (numéro CE), utilisé dans les bases de données réglementaires européennes, y compris ECHA/CosIng.
- IUPAC
- 2,6,10,15,19,23-Hexamethyltetracosane
- Fonctions
- emollient, hair conditioning, refatting, skin conditioning
- Irritation
-
0 / 5
Potentiel d'irritation: 0-5, où 5 est la cote d'irritation la plus élevée pour l'ingrédient.
Plus de détails → - Comédogène.
-
1 / 5
Indice de comédogénicité: 0-5. Il est peu probable qu'un ingrédient non comédogène (0-1) provoque de l'acné cosmétique.
Plus de détails →
Для кого подходит
Descriptif
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 >>
Preuves et recherche
-
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.
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