| abstract |
Vegetable fatty substance composition for use in cosmetics containing: fatty acid triglycerides 85-94%, fatty acid esters containing 40 carbon atoms 7-14%, vitamins 0.01-1.0%, antioxidant 0.5-1.5% if required. n This composition is prepared by malaxing in the heated state, at a temperature not exceeding 50° C., fatty acid triglycerides to which the fatty acid ester is added and after mixing well, the vitamins, and if required, the antioxidant, are added. n The fatty substance composition advantageously replaces the animal origin fatty substances in cosmetic compositions. |