Cold pressed Jojoba oil Virgin jojoba oil

 

 

Botanical Name: Simmondsia chinensis

Extraction Method: Cold Pressed

Origin: United States

Description: It is rich in vitamin D and is a unique liquid wax used as an oil. Furthermore, it had a stable, long-lasting penetrative nature. Jojoba has a very close chemical composition to the skins own sebum.

Color: Pale yellow

Aromatic Description: A Deep, Vibrant Orange

History: Unlike common vegetable oils, jojoba oil is chemically very similar to human sebum. Most jojoba oil is consumed as an ingredient in cosmetics and personal care products, especially skin care and hair care. Jojoba derivatives, including jojoba esters, isopropyl jojobate and jojoba alcohol, are particularly widely used in this context. Jojoba oil can be used to remove kajol. Jojoba oil is popular with stretched lobes. It aids in the healing process. Jojoba oil is also used as a replacement for whale oil and its derivatives, such as cetyl alcohol. The ban on importing whale oil to the US in 1971 led to the discovery that it is "in many regards superior to sperm oil for applications in the cosmetics and other industries." Jojoba oil is a fungicide, and can be used for controlling mildew. Jojoba oil is edible, but acaloric and non-digestible, meaning the oil will pass through the intestines unchanged and can cause an unpleasant result called steatorrhea. Jojoba oil is an exceptional moisturizer. Jojoba biodiesel has been explored as a cheap, sustainable fuel that can serve as a substitute for petroleum diesel.

Common Uses: Lubricant and hair conditioner, Jojoba closely resembles the natural moisturizing oil, sebum, that is secreted by human skin. Suitable for all skin types, beneficial for spotty and acne conditions. Due to its fine texture, Jojoba is easy to wash out and is ideal for combating dandruff and dry slaps.

Consistency: Thick Absorption: Readily absorbed by all skin types.

GENERAL SAFETY INFORMATION: Caution should be taken when using Essential Oils. Do not use any oils without consultation from a qualified aroma therapy practitioner. All Essential Oils should be kept out of the reach of children.

Jojoba

The name "jojoba" originated with the O'odham people of the Sonoran Desert in the southwest United States, who treated burns with an antioxidant salve made from a paste of the jojoba nut. Jojoba (Simmondsia chinensis), pronounced "h¨­-h¨­'-ba", is a shrub native to the Sonoran and Mojave deserts of Arizona, California, and Mexico. It is the sole species of the family Simmondsiaceae, and sometimes placed in the box family, Buxaceae. It is also known as goat nut, deer nut, pignut, wild hazel, quinine nut, coffeeberry, and gray box bush.

Jojoba grows to 1¨C2 m tall, with a broad, dense crown. The leaves are opposite, oval in shape, 2¨C4 cm long and 1.5-3 cm broad, thick waxy glaucous gray-green in color. The flowers are small, greenish-yellow, with 5¨C6 sepals and no petals. Each plant is single-sex, either male or female, with hermaphrodites being extremely rare. The fruit is an acorn-shaped ovoid, three-angled capsule 1¨C2 cm long, partly enclosed at the base by the sepals. The mature seed is a hard oval, dark brown in color and contains an oil (liquid wax) content of approximately 54%.

Jojoba is grown for the liquid wax (commonly called jojoba oil) in its seeds. This oil is rare in that it is an extremely long (C36-C46) straight-chain wax ester and not a triglyceride, making jojoba and its derivative jojoba esters more similar to human sebum and whale oil than to traditional vegetable oils. Jojoba oil is easily refined to be odorless, colorless and oxidatively stable, and is often used in cosmetics as a moisturizer and as a carrier oil for specialty fragrances.

Unrefined jojoba oil appears as a clear golden liquid at room temperature with a slightly fatty odor. Refined jojoba oil is colorless and odorless. The melting point of jojoba oil is approximately 10¡ãC and the iodine value is approximately 80 Jojoba oil is relatively shelf-stable when compared with other vegetable oils. It has an Oxidative Stability Index of approximately 60, which means that it is more shelf-stable than oils of safflower oil, canola oil, almond oil or squalene but less than castor oil, macadamia oil and coconut oil.