in this post: I have a question about oils. I see oils in the supermarket. My local has sesame (not toasted;-), macadamia nut, sunflower (storebrand for frying), walnut, grapeseed, coconut oil and of course olive oil. Are these the same oil used in cosmetic products or is there a difference? I usually cook with olive oil and I only use one source extra virgin olive oil because I prefer the taste to blended. Should I use light olive oil because it has a lighter smell? Is the sunflower oil (ingredient lists only pure sunflower oil) in the big bottle for frying the same as the kind used for cosmetics?
Thanks Susan. Because of you, I am trying a lot of new things and my internal product junky is going crazy with all the things I WANT to buy. :-)
Sorry about the enabling! It's not that I want you to become addicted, it's just nice to have company in my little obsessions!
There are different grades of oil - food grade and cosmetic grade being two of them. The ones in the grocery store are food grade quality, which should be higher than cosmetic grade. And a lot of the cosmetic grade oils are standardized to be a specific SAP value or meet a specific fatty acid profile and so on, whereas food grade doesn't necessarily do that.
I've found that carrier oils tend to be less expensive at my local suppliers, but that isn't always the case, especially with something like olive oil that tends to go on sale regularly or coconut oil if you have some great Indian markets nearby. Oils at the health food store are more expensive still - check out the prices on cocoa butter if you want a shock! - but if you're impatient and can't wait for the mail or make a trip to a local supplier, it's a great option.
As for choosing an olive oil, it's up to you what kind you want to use. I use pomace because it doesn't smell very strong and it's inexpensive, but there's no reason to not use extra virgin if you like it. As much as I love toasted sesame oil, that would be an interesting but not something you want to try fragrance! (I'll stick to putting it in my instant noodles and hot & sour soup!)
I started off using grapeseed, sunflower, and olive oils from my local mega-mart, and I was pleased with them (well, not the grapeseed as it has a really short shelf life and my stuff went rancid quickly, but that wasn't because it was a grocery store oil). The oils should be of higher quality when it comes to cooking, but they might not have the same fatty acid profile as some of the cosmetic grade oils.