Product Description
Sourcing and specification of violet oil extract
Viola tricolor Flower Extract is produced in France through oil extraction at 50-60°C for 36-72 hours. The resulting oily liquid serves as a stable botanical raw material for lipid-based systems. Oil Extracts of this type integrate smoothly with waxes and squalane in industrial batches.
Technical parameters for manufacturers
The product is added at 0.05-5 percent into the lipid phase without exceeding 40°C. Fat solubility ensures even distribution across the oil base and maintains emulsion stability. Bulk buyers receive the extract in sealed containers suitable for transport. Botanical Extracts cover various volumes for scaling needs.
Use in cosmetic laboratories
Formulators incorporate the extract into creams, body balms and hair care products to achieve a soft botanical note. It supports uniform texture and pleasant sensory profile in finished goods. Violet Oil Extract 1 L is purchased by cosmetic labs for scaling production runs.
Application as raw material for dietary supplements and food
Manufacturers use the extract as a botanical ingredient in dietary supplement formulations, functional beverages and confectionery products. Factories and private producers worldwide source the material wholesale and retail for these purposes.
Example formulation for a hair care oil
Violet oil extract 2 percent, jojoba oil 35 percent, squalane 25 percent, rice bran oil 25 percent, macadamia oil 11 percent, tocopherol 2 percent. Blend all ingredients at ambient temperature until uniform and package in dark bottles.
Storage guidelines
Store in a cool dry place in tightly closed containers protected from light. Shelf life extends to December 2028 under recommended conditions.
Frequently asked questions
What is the recommended input temperature?
The extract should not be heated above 40°C during incorporation into the lipid phase.
Is the material suitable for food-grade formulations?
Yes, it is used as a botanical raw material in dietary supplement and functional food production.
Which phase receives the extract?
The product is introduced into the active lipid phase during formulation preparation.
How does the extract behave in oil blends?
It remains fully fat-soluble and supports homogeneous distribution within oil-based systems.