Vegetable fats or lipids (oils and butters) have become more and more important in trade, especially for cosmetic industry. They are utilized either as basic components, part of lipidic phase, or as functional components. Depending on their chemical structure and fusion point, they are classified as oils and butters.

Vegetable oils are more used then butters (solid at room temperature) since they improve the applicability and consistency of the products are in, being typically fluid. According to the molecules’ length, there are many categories of oils which can be classified as extra light, light, intermediate and drying. Our laboratory is at our clients’ disposal for any information related to all of our products and their characteristics.