INCI: Water (Aqua); Vanilla Planifolia Fruit Extract; Glyceryl Stearate; PEG-60 HydrogenatedCastor Oil; Propylene Glycol
Vanilla Milk is an extract from the fruits of Vanilla planifolia Andrews that contains, in emulsion form,
lipids,proteins and sugars of vanilla
Transepidermal water loss (TEWL) regulatory activity
The most characteristic physical property of the sugars is its hygroscopicity. This property is characterized by the adsorption of water by these components, so we obtain a maintenance, and in more extreme cases, a recovery of the water level of the skin. The vanilla sugars form links of the hydrogen bond, avoiding the massive loss of water and avoiding loss of water. At the same time, these kinds of compounds form a protective film on the skin, which prevents and delays the transepidermal water loss.
This is the reason why vanilla milk is recommendable to formulate cosmetic products with moisturizing activity.
Skin conditioning activity
Low molecular weight proteins and amino acids mainly act as hydration agents and have great skin
penetrating power. High molecular weight proteins do not have much skin penetrating power but they do
remain on the stratum corneum where they act as excellent filmogenic agents and modify the tensile
strength. These effects are perceivable as increased resilience and smoothness of the skin
Hair conditioning activity.
Proteins act on the hair by protecting it against external damages, repairing it, conditioning it and
augmenting hair elasticity by forming a coating film, that decreases the risk of breakage.
For all these reasons, vanilla milk is recommendable in the formulation of skin and hair conditioning
|Use||In cosmetics: creams for face and body, hair masks, face masks, anti-ageing cosmetics.
|Recommended concentration||From 1% to 100%|
|Expiring date||Given on the label|