Carrier oil

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Carrier oil, also known as base oil or vegetable oil, is used to dilute essential oils and absolutes before they are applied to the skin in massage and aromatherapy. They are so named because they carry the essential oil onto the skin at a safe concentration. [1] Diluting essential oils is a critical safety practice when using essential oils. Essential oils alone are volatile; they begin to dissipate as soon as they are applied. The rate of dispersion varies based on factors such as viscosity, vapour pressure, and the molecular weight of the volatile components. [2] Carrier oils do not contain a concentrated aroma, unlike essential oils, though some, such as olive, have a mild distinctive smell. Neither do they evaporate like essential oils, which are more volatile. The carrier oils used should be as natural and unadulterated as possible. Many people feel organic oils are of higher quality. Cold-pressing and maceration are the two main methods of producing carrier oils.

Contents

There is a range of different carrier oils, each with a various therapeutic properties. Choosing an oil will depend on the area being massaged, [3] the presenting conditions and the clients sensitivity and requirements. For massage, viscosity is a major consideration; for example, grape seed oil is typically very thin, while olive oil is much thicker. Sunflower, sweet almond and grape seed oils have viscosities midway between these extremes. Carrier oils can be easily blended to combine their properties of viscosity, acceptability, lubrication, absorption, aroma and so forth.

Infused oils are a combination of a carrier oil and plant material and they can be either commercially or domestically prepared. A base oil, often sunflower, is placed in an airtight container with the appropriate plant material for a time. Calendula and carrot oils are produced in this way.

High quality oils sold for culinary use are often eminently suitable for massage use, and are economical; those obtained by cold pressing are preferred. All carrier oils should be kept cool, and away from strong light, to retard rancidification. Rancid oils should be avoided. Refrigerating oils helps preserve their freshness but some oils should not be refrigerated (e.g. avocado). Very cold oils may appear cloudy, but regain their clear state on returning to room temperature.

Sources passionately disagree on the suitability of mineral oil as a carrier oil. [4] [ unreliable source? ] In the United States, food grade mineral oil is highly refined and purified to meet the stringent requirements of the Food and Drug Administration (FDA). [5] Mineral oil marked as "USP" also meets the standards of the U.S. Pharmacopeia. [6]

Varieties

True carrier oils are generally cold-pressed or macerated vegetable oils taken from, among others:[ citation needed ]

Safety aspects

Peanuts are legumes, not true nuts, but they share with true nuts the risk of causing allergic reactions, even in minute amounts. Pure peanut and nut-derived oils are not usually allergenic (as they do not typically contain the proteinaceous part of the plant), but avoiding them may be safer, as serious peanut and nut allergy is widespread, oil purity cannot be guaranteed, and other hypoallergenic oils are easily substituted.

Related Research Articles

<span class="mw-page-title-main">Vegetable oil</span> Oil extracted from seeds or from other parts of plants

Vegetable oils, or vegetable fats, are oils extracted from seeds or from other parts of edible plants. Like animal fats, vegetable fats are mixtures of triglycerides. Soybean oil, grape seed oil, and cocoa butter are examples of seed oils, or fats from seeds. Olive oil, palm oil, and rice bran oil are examples of fats from other parts of plants. In common usage, vegetable oil may refer exclusively to vegetable fats which are liquid at room temperature. Vegetable oils are usually edible.

<span class="mw-page-title-main">Essential oil</span> Hydrophobic liquid containing volatile aroma compounds from plants

An essential oil is a concentrated hydrophobic liquid containing volatile chemical compounds from plants. Essential oils are also known as volatile oils, ethereal oils, aetheroleum, or simply as the oil of the plant from which they were extracted, such as oil of clove. An essential oil is essential in the sense that it contains the essence of the plant's fragrance—the characteristic fragrance of the plant from which it is derived. The term "essential" used here does not mean indispensable or usable by the human body, as with the terms essential amino acid or essential fatty acid, which are so called because they are nutritionally required by a living organism.

<span class="mw-page-title-main">Hemp oil</span> Oil from hemp seeds

Hemp oil is oil obtained by pressing hemp seeds. Cold pressed, unrefined hemp oil is dark to clear light green in color, with a nutty flavor. The darker the color, the grassier the flavour. It should not be confused with hash oil, a tetrahydrocannabinol-containing oil made from the Cannabis flower.

<span class="mw-page-title-main">Grape seed oil</span> Liquid fat derived from grape seeds

Grape seed oil is a vegetable oil derived from the seeds of grapes. A by-product of the winemaking industry, it is typically used for edible applications.

<span class="mw-page-title-main">Omega-6 fatty acid</span> Fatty acids where the sixth bond is double

Omega-6 fatty acids are a family of polyunsaturated fatty acids that have in common a final carbon-carbon double bond in the n-6 position, that is, the sixth bond, counting from the methyl end.

<span class="mw-page-title-main">Peanut oil</span> Mild-tasting vegetable oil derived from peanuts

Peanut oil, also known as groundnut oil or arachis oil, is a vegetable oil derived from peanuts. The oil usually has a mild or neutral flavor but, if made with roasted peanuts, has a stronger peanut flavor and aroma. It is often used in American, Chinese, Indian, African and Southeast Asian cuisine, both for general cooking and in the case of roasted oil, for added flavor. Peanut oil has a high smoke point relative to many other cooking oils, so it is commonly used for frying foods.

Fragrance oils, also known as aroma oils, aromatic oils, and flavor oils, are blended synthetic aroma compounds or natural essential oils that are diluted with a carrier like propylene glycol, vegetable oil, or mineral oil.

<span class="mw-page-title-main">Baby oil</span> Skincare product

Baby oil is, in general terms, an inert oil for the purpose of keeping skin soft and supple. It is often used on babies for the purpose of maintaining "baby-soft" skin, but it is also often used by adults for skincare and massage.

<span class="mw-page-title-main">Nut butter</span> Spreadable paste of nuts

A nut butter is a spreadable foodstuff made by grinding nuts into a paste. The result has a high fat content and can be spread like true butter, but is otherwise unrelated. Nut butters include:

<span class="mw-page-title-main">Sunflower oil</span> Oil pressed from the seed of Helianthus annuus

Sunflower oil is the non-volatile oil pressed from the seeds of the sunflower. Sunflower oil is commonly used in food as a frying oil, and in cosmetic formulations as an emollient.

<span class="mw-page-title-main">Extract</span> Category of substance

An extract (essence) is a substance made by extracting a part of a raw material, often by using a solvent such as ethanol, oil or water. Extracts may be sold as tinctures, absolutes or in powder form.

<span class="mw-page-title-main">Types of plant oils</span>

Plant oils or vegetable oils are oils derived from plant sources, as opposed to animal fats or petroleum. There are three primary types of plant oil, differing both the means of extracting the relevant parts of the plant, and in the nature of the resulting oil:

  1. Vegetable fats and oils were historically extracted by putting part of the plant under pressure, squeezing out the oil.
  2. Macerated oils consist of a base oil to which parts of plants are added.
  3. Essential oils are composed of volatile aromatic compounds, extracted from plants by distillation.
<span class="mw-page-title-main">Avocado oil</span> Edible oil pressed from the pulp of avocados

Avocado oil is an edible oil extracted from the pulp of avocados, the fruit of Persea americana. It is used as an edible oil both raw and for cooking, where it is noted for its high smoke point. It is also used for lubrication and in cosmetics.

<span class="mw-page-title-main">Vegetable oil (disambiguation)</span> Topics referred to by the same term

Vegetable oil is a liquid derived from plants. These are triglyceride-based, and includes cooking oils like sunflower oil, solid oils like cocoa butter, oils used in paint like linseed oil and oils for industrial purposes, including as biofuels.

<span class="mw-page-title-main">Vinaigrette</span> Sauce made from oil and vinegar and commonly used as a salad dressing

Vinaigrette is made by mixing an oil with a mild acid such as vinegar or lemon juice. The mixture can be enhanced with salt, herbs and/or spices. It is used most commonly as a salad dressing, but can also be used as a marinade. Traditionally, a vinaigrette consists of 3 parts oil and 1 part vinegar mixed into a stable emulsion, but the term is also applied to mixtures with different proportions and to unstable emulsions which last only a short time before separating into layered oil and vinegar phases.

<span class="mw-page-title-main">Beard oil</span> Cosmetic product

Beard oil is a cosmetic product that is used to nourish both the skin under the beard and the beard itself in order to keep it "soft, shiny, and smooth". Beard oil mimics the natural oils produced by skin, such as sebum, and is composed mainly of carrier oils and essential oils.

<span class="mw-page-title-main">Chili oil</span> Condiment made from chili peppers

Chili oil is a condiment made from vegetable oil that has been infused with chili peppers. Different types of oil and hot peppers are used, and other components may also be included. It is commonly used in Chinese cuisine, Southeast Asian cuisine, Italy, and elsewhere. It is particularly popular in Chinese cuisine, especially western Chinese cuisines such as Sichuan cuisine, Hunan cuisine, Guizhou cuisine, and Shaanxi cuisine where it is used as an ingredient in cooked dishes as well as a condiment. It is sometimes used as a dip for meat and dim sum. It is also employed in the Korean Chinese noodle soup dish jjamppong. In China, a closely related condiment is the chili crisp, which contains edible chunks of food in the chili oil.

<span class="mw-page-title-main">Cooking oil</span> Oil consumed by humans, of vegetable or animal origin

Cooking oil is a plant or animal liquid fat used in frying, baking, and other types of cooking. Oil allows higher cooking temperatures than water, making cooking faster and more flavorful, while likewise distributing heat, reducing burning and uneven cooking. It sometimes imparts its own flavor. Cooking oil is also used in food preparation and flavoring not involving heat, such as salad dressings and bread dips.

References

  1. Orchard, Ané; Van Vuuren, Sandy F. (2019). "Carrier oils in dermatology". Archives of Dermatological Research. 311 (9): 653–672. doi:10.1007/s00403-019-01951-8. PMID   31321504. S2CID   197594153.
  2. Sadgrove, N. J.; Padilla-González, G. F.; Phumthum, M. (2022). "Fundamental Chemistry of Essential Oils and Volatile Organic Compounds, Methods of Analysis and Authentication". Plants. 11 (6): 789. doi: 10.3390/plants11060789 . PMC   8955314 . PMID   35336671.
  3. "The best carrier oils for essential oils" | Medical News Today Retrieved 26 April 2018
  4. Thompson, Stuart. "Mineral Oil vs Plant Oil: A Modern Reappraisal". Gaia Research. Retrieved 16 November 2012.
  5. Code of Federal Regulations,Title 21, Volume 3 Sec. 172.878 White mineral oil. U.S. Food and Drug Administration. 2012.
  6. Pharmacopeia.cn. "USP29: Mineral Oil". United States Pharmacopeia & National Formulary. Retrieved 16 November 2012.