UBUNTU Mongongo Virgin

INCI CTFA : Schinziophyton Rautanenii Kernel Oil European INCI : Schinziophyton Rautanenii Kernel Oil CAS : 68956-68-3 EINECS : 273-313-5 APPLICATIONS UBUNTU Mongongo is used in body and hair products, such as baby care and eye creams, emollient creams for normal and dry skins, shampoos for dry, damaged and fragile hair. It can also be present in the composition of lipsticks.

BOTANY Mongongo, which belongs to the family of Euphorbiaciae family, originates from Africa, more particularly from the South West Angola, the , the South West . This tree, which is 10 to 15m hight, spreads out a baobab silhouette with low branches. It grows in deep sandy soils on dunes and slopes. The bark of the mongongo is grey and frequently scaly. The leaves, which are covered with a fine downy hair, are lost in the dry season.They are dark green on the upper part and creamy white on the lower part. Male and female trees exist, on which appear in October and November pale yellow flowers approximately 6 mm in size. The fruit, which ripens from May, is mostly round, and approximately 3.5 cm in diameter. Similar to the ,it is a basic food for the San communities.The pulp is covered by a light green coloured skin and the kernels are surrounded by a very hard and thick fibrous shell. The kernel contains 38 to 60% of consumable oil which has been used since very early times by rural African communities to supplement groundnut oil.

PROPERTIES UBUNTU Mongongo is beneficial because of its content of linoleic acid (between 30% and 54%), whose derivatives are synthesised by the body and form part of the composition of cell membranes. UBUNTU Mongongo has hydrating, regenerating and restructuring properties. Moreover, UBUNTU Mongongo has a particular fatty acid, the alpha eleostearic acid (C18 9c, 11t, 13t), which is able to polymerise when exposed to UV, forming a protective film.Therefore, UBUNTU Mongongo is very useful in hair care products.

TECHNICAL CHARACTERISTICS OLEIC ACIDITY : Max 4% COLOR : yellow DENSITY AT 20°C : 0,920 - 0,930 ODOR : charateristic REFRACTIVE INDEX AT 20°C : 1,4880 - 1,4895 TOTAL BACTERIA : < 100 CFU/g SAPONIFICATION VALUE : 180 - 200 mgKOH/g YEAST, MOULD : < 100 CFU/g IODINE VALUE : 120 - 140 gI2/100g

AVERAGE FATTY ACID COMPOSITION Unsaturated Fatty Acids Saturated fatty acids Oleic ac. C18 : 1 n-9 10,0 - 20,0% Palmitic ac. C16 : 0 6,0 - 10,0% Linoleic ac. C18 : 2 n-6 30,0 - 54,0% Stearic ac. C18 : 0 4,0 - 8,0% α Eleostearic ac. C18 : 3c n-5 20,0 - 32,0%

15% 16% Saturated Fatty Acids (Cx:0) Monounsaturated Fatty Acids (Cy:1) Polyunsaturated Fatty Acids (Cz:2 et 3)

69% PRODUCTION AND STORAGE CONDITIONS MANUFACTURING PROCESS : First cold pressing (T<60°C) followed by successive filtrations. STORAGE : Before opening : -keep away from light, heat (T<20°C) and in a dry place. After opening : -keep the product in the original packaging away from light, heat After opening : (T<20°C) and in dry place Après ouverture :-inert with 0.5 to 1L of gas (ex: nitrogen)/L of packaging, Après ouverture :-close quickly after using (t opening<15min).

PACKAGING : 4,6kg, 23kg and 200 kg metal drums.

1st publication :8/04/2005 Version n° :1 8/04/2005 Revision n° :8 14/12/2007 The above information is given for information purpose and corresponds to the current state of our knowledge. Société par actions simplifiées au capital de 40 000 Euros - RCS LYON 428 229 074 - Code APE 2059Z Siège social : Aldivia s.a.s. - 49, rue des Sources - B.P.1 - F69561 SAINT-GENIS-LAVAL Cedex