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Tue Jun 12, 2007 8:07 am  |
There is a reason why EMU oil can end up smelling bad. It has approximately 15% of C18-2 Linoleic Acid in its fatty acid profile. This means there is at least 15% of the composition with a carbon "double bond" in the 18 carbon chain. A double bond in the fatty acid profile is susceptible to oxidation and breaking down. It breaks down into small carbon chain length materials and these materials SMELL BAD. It's called going "rancid" because of exposure to oxygen. It is going to happen and you cannot stop it. Depending on how "freshly" made your sample is the material could smell good, or smell bad right off the bat because the shelf life will be short.
Imagine if you will leaving a pan of chicken fat sitting out on the stove (remember EMU oil is just bird fat). It is going to start to smell bad pretty quickly. The reason for the bad smell is the same.
You would be much better off using something like Macadamia Oil which has a fatty acid profile much more similar to human skin, and it has few if any double bonds. So Macadamia Oil is "inherently stable" and will not go rancid or smell bad over a very, very long time period. High Oleic Sunflower Oil and Jojoba oil would be other recommended substitutes for EMU oil as well. Plus, all three are botanical, and not animal derived.
John |
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President and Chief Formulator for "Never Over The Hill Cosmetics" |
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