The France-based ingredients producer says that the ingredient has been developed 'according to principles of sustainable development of biodiversity'.
Padinami is a purified extract of stabilised jojoba oil and according to the company it has selected only eco-friendly sources to develop the new ingredient.
Ingredients from sustainable sources
The formulation is primarily based on the brown alga, padina pavonica, which is cultivated in the sea off Malta, then harvested in a sustainable manner by local divers, the company says.
Likewise, the jojoba oil used in the formulation is sourced from monitored jojoba cultures in the Negev desert, an arid region in southern Israel.
Both of these ingredients also contain active properties that are associated with enhanced skin health, having moisturising and anti-ageing properties that make them ideal for mature skin types.
The company says that ideally it will be formulated as an anti-ageing active in reconstructing night creams, general anti-wrinkle treatments, eye contour products and products for irritated or sensitive skins.
Formulation targets the dermal layer
The company claims that its latest formulation targets the natural renewal of the firming and elastic factors in the dermis, by stimulating the synthesis of glycosaminoglycans - the hydric reservoir for the dermal layer - and its supporting structure, collagen.
Because it targets these two areas simultaneously the company claims the research and development of this formulation has led to an ingredient that firms and smooths, leaving the skin rejuvenated and in better shape to fight external elements.
The company, which specialises in natural-based active ingredients, also recently launched an antioxidant-rich botanicals mix - Botamicals - a formulation that combines three botanical extracts again using eco-friendly and preservative-free principles.
This formulation combines red vine, green maté and gingko bilboa extract to create an ingredient that targets the naturals skin care market and is expected to be followed up with a number of other variations by April this year.
