Description
- Trademarked as Ojon oil and used in all sort of hair products with the same name, Caiaué oil or Caiajon oil how it is now called, has increasingly became on of the most sough after ingredients for hair treatment. The Caiaué Palm (Elais oleifera) a species of palm also called American oil palm belonging to the same species of the African oil palm (Elaeis guineensis), occurs from Central America to northern South America. The caiaué fruit oil has been used for generations, often by isolated communities, as a food source as well as for treatment and protection of skin and hair.
- In industrial production, the whole fresh Caiaué fruits are the mechanically smashed/pressed at 60oC and yields an orange oil with a fresh scent, liquid at 71f and paste at lower temperatures. Rich in lauric oil from the kernel with antibacterial and anti-fungal properties it is an excellent herbal remedy for treating scalp problems, since itchy, dandruff and hair loss due to its antibacterial and anti-fungal properties.
- It stimulates and regenerates follicle cells controlling scalp disorders caused by bacterial infections, increasing circulation and capillary strength as well as for recondition the hair’s fiber.
- Unrefined Caiaué oil is also rich in beta-carotene from the pulp, mainly vitamin A acting as antioxidant being a extraordinary ingredient to be used in formulations intended to fight skin aging.
- Generally used in concentrations that go from 3 to 5% being considered premium when reaches 7-8%, Unrefined Caiaué oil can be applied and being much more effective directly to the scalp or/and to the hair fiber as well as a night concentrated oil treatment for lines and wrinkles.
The caiaué fruit oil has been used for generations, often by isolated communities,  as a food source as well as for treatment and protection  of skin and hair. The  rudimentary  method for extraction oi the oil, used until today by remote indigenous people communities, is made by cooking the fruits in boiling water up to 2 hours. The cooked fruits are smashed using a large pestles and mortars in order to to separate the pulp containing the oil from the kernels and sieved after what is cooked again with a small qty of water. The liquid fraction (oil and water) is cooled and decanted after which the oil is separated from the aqueous fraction by density differences.  In industrial production, the whole fresh Caiaué  fruits are the mechanically smashed/pressed at 60oC and yields an orange oil with a fresh scent, liquid at 71f and paste at lower temperatures.
