CO2 extract of Red Pepper 10 g

Natural liquid extract of red pepper pods in cosmetics

Component characteristic

INCI: SC-CO2 Capsicum annuum Extract

Production method: supercritical CO2 extraction

Ingredients: capsaicin (7%), carotenoids, terpenes and terpenoids (alilfuran, cymene, decane, terpenyl acetate, undecane, penocamphene, carvone, celine, caryophyllene), fatty acids.

Special instructions: for external use only

Dosage: 0.2 - 0.5% ( 0.6 - 2% in therapeutic agents is allowed)

Solubility: in oil at 35-45 °C. Full recommendations for use read below.

Storage: in a dry dark place in a tightly closed package at a temperature up to 25˚C. 

Benefits of CO2 extract in cosmetology

CO2 extract of Red Pepper improves blood circulation, penetrates deeply into the tissues, does not linger on the surface of the skin and warms from within, while improving the passage of active ingredients into the deep layers of the epidermis. 

Our red pepper extract does not cause visible burning when applied to the skin, but its anti-cellulite effect is not reduced. 

Recommendations for use at home

• for the preparation of oil mixtures CO2 extract is added to the base vegetable oil in the standard dosage of 0.2 - 0.5% or 0.2-0.5 g per 100 g of oil, then thoroughly stirred until dissolved;
• in recipes for handmade cosmetics CO2 extracts are introduced at the final stage of preparation together with other active ingredients at a temperature of 35-45 °C. In creams, the extract can be introduced into the warm emulsion before the active phase is introduced.
• CO2-extracts can be added to already prepared cosmetic creams to enhance the effectiveness of their action with strict observance of the dosage.

Recipes with natural extracts

Beurre Magizin is not only a supplier of quality raw materials for the production of natural cosmetics. We are your assistant in creating recipes, examples of which you can find on youtube channel “Beurre Cosmetic Kitchen”. And also your mentor and advisor, because we share useful information and up-to-date research in the Beurre Blog.