Olive oil, transesterification product with polyethylene glycol (7 mol EO average molar ratio)
Family
Oleaceae (Olive family)
Plant Part
Fruit
CAS #
103819-46-1
Form
Oil
See origin →
Functions
Emollient
Fills in the tiny cracks between skin cells to make everything feel smooth and soft. The "silky finish" ingredient.
Emulsifying
Forces oil and water to stay mixed instead of separating into layers. The unsung hero holding your lotion together.
Locks In Moisture
Traditional Use
Synthetic emulsifier created by chemically modifying olive oil with polyethylene glycol. Developed in the mid-to-late 20th century to enhance the cosmetic performance and absorption properties of olive oil.