Flower aroma of Amaranthos & Orchid for soaps and cosmetics. Awesome aroma of soap and cosmetics. Percentage of use:
facial products: 0.2 - 1%
body products: 1 - 2%
aroma: 20 - 40%
eau de parfum: 10 – 30%
eau de toilette: 5 – 20%
eau de cologne: 2 – 5%
Lint from China
Red color food and pastry.
Men's scent for soaps and cosmetics.
Percentage of use:
facial products: 0.2 - 1%
body products: 1 - 2%
aroma: 20 - 40%
eau de parfum: 10 – 30%
eau de toilette: 5 – 20%
eau de cologne: 2 – 5%
INCI: Phenoxyethanol – Ethylhexyl glycerin
A clear, colorless liquid with a very slight odor.
A versatile and effective broad spectrum preservative acts against all microorganisms and can therefore be used alone or in combination with other preservatives
Not derived from animals, gluten-free and biodegradable.
Food flavor with bitter taste.
It is a vegetable wax that comes from the leaves of the Carnauba palm. It is widely used in pharmaceuticals and sweets as well as for waterproofing in industrial varnishes. It is widespread to use wax in cosmetics and makeup products such as lipstick, lip gloss, concealer and mascara.
The balsamic oil or otherwise the safflower is a mixture of balsam and olive oil. Since antiquity it has been known for effective treatment of dermatological problems, wound healing and strengthening of the immune system. Nowadays, however, it is one of the most researched herbs and with particularly encouraging results in the treatment of mild and moderate depression and other mental and neurological disorders.
Subcategories
Clarifying | Antioxidants | Processing
Correction of acidity
Εnzymes
Υeasts | Nutritional
Sulfur | Stabilization
Cleaning Agents | Filters | Others
Pigments | Perfumes
Use in cosmetics because it attracts water and acts as a moisturizer. Improvesthe appearance of skin by reducing flaking and restoring suppleness.
It is also used to help stabilize cosmetics.
Used to reduce acidity.
800gr / tn for a one-step reduction.
Conditions and limits according to Annex V, points C and D (EC) 479/2008
It is used for protein stabilization (avoiding future protein holes) and clarification of wines.
Recommended: after testing, depending on the variety.
Indicative savatiano 300-400g / tn, muscovyrol 1000-1200g / tn
1 Kg
High purity pectinolytic enzyme for static decay of must.
1-2 g per hectolitre of must.
500 gr
It is used for protein stabilization (avoiding future protein holes) and clarification of wines.
Recommended: after testing, depending on the variety.
Indicative savatiano 300-400g / tn, muscovyrol 1000-1200g / tn
1 Kg
It is used to stabilize color, clarification, improvement of aroma and taste of wine.
1 kg
Used to reduce acidity.
700gr / tn for one step reduction.
Conditions and limits according to Annex V, points C and D (EC) 479/2008
1 Kg
Red wine vinification enzyme.
Color extraction, tannins.
2-4g / 100kg of grapes.
Nutrient for fermentation.
Maximum: 100g / hl
1 Kg
