| Raw
matirials: |
Menhta piperita L.- Leaf. |
| Manufacture: |
supercritical fluid extraction with
natural carbon dioxide. |
| Type of extract: |
oily substance of a dark-green color
with a characteristic odor. |
| Composition: |
Terpenes and terpenoids (terpinene,
menthol, terpeneol, pulegone, piperytone, verbenone, pharnuol, cedrol,
cubenene, spatulenol, caryophyllenes, levantolyde), fatty acids (palmic,
stearic, linolic, linolenic), vitamin E, betaine, flavonoids. |
| Usage: |
in cosmetic products is used as a
componentproviding calming, analgetic, refreshing, tonic, anti-inflammatory
effects, takes off the weariness due to the soft local irritating effect,
tones up the capillary blood circulation, healthily affects the sensitive
skin, has a whitening effect, favors the vessels involution. In food
production is used as a favor for alcoholic beverages and confectionary. |
| Naturality: |
the product is 100% natural, it
is not manufactured on a chemical formula; it does not contain any
admixtures, heavy metals, inorganic salts, solvent residues and reproducible
microorganisms. |
| Storage: |
in a sealed package kept in a cool
place protected from sun light for not less than 2 years. |
|
