Soybean Vegetable Oil

Commonly known as:   Glycine Soja Oil (I.N.C.I.), Glycine soja, Yellow Soybean, Wild Soybean.

Botanical name:   Glycine max [L.] Merr.

Extraction process:   First cold pressing of soybean seeds.

Family:   Leguminosae.

Extracted part of the plant:   Broad beans.

Cultivation area, origin:   Originally from East Asia, it has now spread widely across the globe, primarily cultivated in the United States, Brazil, Argentina, India, China, and Korea.

Blooming:   From June to September.

Origin, provenance:   Spain.

Phytochemical composition:   Polyunsaturated essential fatty acids (alpha-linolenic acid, linoleic acid), monounsaturated essential fatty acids (oleic acid), saturated essential fatty acids (myristic acid, palmitic acid, stearic acid), isoflavones (genistein, daidzein, glycitein), phytic acid, vitamins (E, K), beta-sitosterol, campesterol, stigmasterol, lecithin, essential amino acids, minerals.

Sensory properties:   Appearance: Clear oily liquid; Colour: Pale yellow; Odour: Characteristic; Touch: Slightly greasy, easily penetrates the epidermis without leaving a greasy finish.

Physical properties:   Density: 0.910 - 0.929; Comedogenicity Index: 0; Percentage in leave-on products: from 0.0005 to 95%; Percentage in rinse-off products: From 0.0002 to 95%; Oxidative Potential: Highly sensitive; Saponification Index: 190; Soluble in alcohol and oil; Insoluble in water.

Concerns:   Revitalising, emollient, lipid-replenishing, nourishing, healing, antioxidant, softening, anti-inflammatory, regenerating, and flexibility-enhancing.

Effect:   All skin types, particularly those prone to discomfort, dry skin, mature skin, and acne-prone skin; All hair types, especially dull, dry, and damaged hair.