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ProPerties

3. AntioxidAnt

4. Firming & smoothing

1. moisturizing (Progressive And lAsting)

2. emollient & soFtening

5. Protecting

Monoi de Tahiti A.O.Natural Mango

Mo

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i de

Ta

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using recommendAtions

• Moisturizing creams, moisturizing and protecting milks

• Body and hair oils

• Suncare products : oils, milks, gels ...

• Shampoos, foaming baths, shower gels

• Restructuring and protecting butters

• Sticks, lipbalms

• Soaps

• Aromatherapy ingredients

Monoi de Tahiti becomes solid below 22-23°C. Place near a source of heat and the oil liquefies

again.

The Mango is widely used in food and traditional Polynesian medicines. It is free from toxicity in the limits of

our current knowledge and of the recommended cosmetic uses.

Monoi de Tahiti A.O. Natural Mango is an oily extract coming from Polynesian tradition

and combining the properties of Monoi de Tahiti with the energizing properties of

Mango. It perfectly meets the modern cosmetic trends.

mAnuFActuring Process

• The fresh Tiare flowers, harvested at button stade, are put into soaking in refined coconut oil (coprah) for

12 days at minimum 12 flowers/liter, and according to a specific method of enfleurage.

• After this period, the macerate is settled for 24 hours, and it is then filtered, purified, and enriched with a

natural antioxidant (solution of tocopherols) to obtain the Monoi de Tahiti Guarantee of Origin.

• Monoi de Tahiti A.O. Natural Mango results from the active soaking of pieces of Mango into Monoi de Tahiti

according to an elaborated process, without any other additive.

• This gentle soaking is followed by an active extraction and is exempt of any synthetic fragrance.

• The oily extract resulting from this active operation is then purified by filtration, and stabilized by addition

of a natural antioxidant (Vitamin E).

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Efficiency Studies

Mo

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Ta

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Monoi de Tahiti A.O.Natural Mango

Protecting eFFect

Firming And smoothing eFFect

«Under the experimental conditions, we can conclude that Monoi de Tahiti has a good firming effect while playing on the firmness and the elasticity of the skin, and has an effect on the cutaneous microrelief, by smoothing effect.»

EVIC-CEBA Study - May 2000

«Under the experimental conditions, we can conclude that Monoi de Tahiti has a good protecting effect against the environmental aggressions.»

EVIC CEBA Study - December 2000

moisturizing eFFect

«On a panel of 15 women with 2 applications per day for 4 weeks, 54% felt that the moisturizing effect of the product was satisfactory. The sensory evaluation of the product showed that the texture is pleasant, its application is easy and that it makes the skin soft and comfortable.»

IREFC - Hôtel Dieu Clinic Marseille - March 1996

«The skin’s moisturization due to Monoi is progressive and lasts during 4 hours after application. A moisturizing effect lasting between 6 and 8 hours after application is observed.»«Under the experimental conditions, we can conclude that Monoi de Tahiti AO and refined coprah oil have a good moisturizing effect.»

EVIC-CEBA Study - July 1998Corneometric index average values Variations of the moisturizing effect

Monoi de TahitiShea ButterJojoba Oil

Copra OilVaselineBlank

50

40

30

20J1/T0 T60 T120 T180 T240

Monoi de TahitiCopra Oil

30

20

10

0

-10

-20

-30T1H T2H T3H T4H T6H T8H

Technical Information

Pacifique Sud Ingredients Z.I. Napollon / 530 avenue des Templiers - Bat 7 / 13400 Aubagne - France Tél : + 33 (0)4.42.32.02.79 / Fax : + 33 (0)4.42.32.00.43 / info@pacifiquesud.com

www.PAciFiquesud.com

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Mo

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Ta

hiti

Psc reFerence : MOMANinci nAme : Cocos nucifera oil, Gardenia tahitensis flower, Mangifera indica fruit extract, Tocopherol.ctFA nAme : Cocos nucifera (coconut) oil, Gardenia tahitensis flower, Mangifera indica (mango) fruit extract, Tocopherol.

customs code :

1515904000cAs

einecs

coconut tiAre

8001-31-8 999999-99-4

232-282-8 310-127-6

mAngo tocoPherol

90063-86-8 59-02-9

290-045-4 200-412-2

Monoi de Tahiti A.O.Natural Mango

regulAtory inFormAtion

chemicAl chArActeristics

• Acide value : < 5 mg KOH/g

• Saponification value : 240 - 270 mg KOH/g

• Peroxide value : < 10 meq O2/kg

• Antioxidant : Solution of natural

tocopherols 0,2%

PAckAging

• 5 kg : PE-HD jerrycan

• 25 kg : PP plastic bucket with total opening

Packagin under modified atmosphere

(Nitrogen)

PhysicAl chArActeristics

• Aspect, 18°C : Slightly granular paste

• Aspect, 26°C : Liquid

• Colour, 18°C : Ivory

• Colour, 26°C : Yellow to amber

• Odour : Characteristic

• Melting point : 24 - 26°C • Specific gravity, 30°C : 0,910 - 0,929

• Refractive index, 40°C : 1,445 - 1,465

storAge

• Store in closed container.

• Keep at room temperature (20 - 25°C)

• Keep away from sunlight and humidity.

• If possible, keep the opened containers under

modified atmosphere (Nitrogen).

Stability : 24 months before opening under the

recommended storage conditions.

regulAtion oF use

The Decree 92-340 strictly defines the use of «Monoi de Tahiti» brand on containers, packaging and advertising

documents :

- To be called Monoi de Tahiti, the product has to contain more than 90% Monoi de Tahiti

- Monoi de Tahiti soaps have to contain more than 30% of Monoi de Tahiti

- Monoi de Tahiti personal care products have to contain more than 0,3% of Monoi de Tahiti

- Monoi de Tahiti skin care have to contain more than 1% of Monoi de Tahiti

- Monoi de Tahiti make-up products have to contain more than 2% of Monoi de Tahiti

The percentage of Monoi de Tahiti contained in the product and the Appellation of Origin stamp have to

appear on the label.

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Botanical Information

BotAnicAl nAme : Mangifera indica

FAmily : Anacardiacées

morPhologicAl tyPe : Fruit tree

geogrAPhicAl AreA : South Pacific, India, China, Indonesia

mAngo, the ArchetyPAl exotic Fruit...The mango tree was introduced for the first time in Tahiti in 1848. Called Vi popa’a by the natives, mango can be find on Polynesian stalls all year long. While it is eaten ripe in occident, Tahitian people prefer it green, at the stage called “tutehau”, when the flesh is still firm and acid.In Polynesia, as well as in Asia and tropical Africa, the mango is widely used for its therapeutic properties.

Today, the mango is cultivated in every tropical and subtropical country. It exits in almost 1000 varieties, but only a few dozen are commercialized (the most appreciated being the Amélie, the Kent, the Keitt and the Tommy Atkins).The mango butter is extracted from its kernel and is very nutritive thanks to its richness in fatty acids: it is used to moisturize and nourish the skin and the hair, and to give them softness.

Generously fitted with pro-vitamins A and vitamins E, B and C, the mango is endowed with an exceptional nutritive value to guarantee the skin’s health. Its pulp is also rich in fatty acids good for the face muscles, the microcirculation and the skin tissue. By the way, its richness in carotenoids is making it into a source of well-being and vitality.

• monoi de tAhiti A.o. nAturAl mAngo

MangoA concentrate of Vitamins

Pacifique Sud Products

Monoi de Tahiti A.O. Natural Mango

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MangoA concentrate of Vitamins

The mango tree is a big tree of about 15m high, giving a hundred

fruits a year.

Its trunk is covered with a dark grey-brown to black smooth bark, and carries

a crown of 10m diameter.

Its large aromatic leaves with turpentine smell are persistent, alternate and

whole, with elongated and sharp shape, and they measure approximately

30cm.

Their color is firstly orangey pink at the beginning of their growth, and

becomes shiny dark red, then dark green at maturity.

After the dry season, the mango tree produces tiny hermaphrodite flowers,

grouped in terminal clusters. They contain five white to reddish petals, five

sepals and five stamens.

After the end of the flowering, the fruits need three to four months to develop

and become mature.

The mango is a fleshy fruit, more or less round, which weight varies between

300g and 2kg, and measuring 10cm on average. It is a round, oval or kidney

drupe, with a yellow, green or red non-edible bark. Its flesh is orangey yellow,

smooth, sweet, juicy, very fragrant with a taste of peach and flower, slightly

acidulated, and it sticks to a wide and flat big pit.

BotAnicAl descriPtion

The mango is from South Asia. It has been introduced in Africa and in South America around the 16th

century, and is today cultivated in the tropical areas for its deliciously flavored fleshy fruit, both sweet

and slightly acid.

cultivAtion

The mango tree adapts to all types of grounds, but it prefers deep, muddy and

cool grounds. It dislikes rain during the flowering (which occurs in winter and

continues more or less in winter), because it impedes the fertilization. A dry

season of two to three months helps the flowering to begin.

The mango tree is often propagated by sowing because of its strong ability to

polyembryony which makes the cloning easier.

The sowed mango trees reach their full production after approximately 10

years (against 3-4 years for graft trees). They can be profitable (on average

100/year) during at least twenty years, but the tree can persist for more than

100 years.

Monoi de Tahiti A.O. Natural Mango

Pacifique Sud Ingredients Z.I. Napollon / 530 avenue des Templiers - Bat 7 / 13400 Aubagne - France Tél : + 33 (0)4.42.32.02.79 / Fax : + 33 (0)4.42.32.00.43 / info@pacifiquesud.com

www.PAciFiquesud.com

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comPosition

Mango mainly contains:

- Water: 83%

- Proteins: 15%

It is also an important source of:

- Proteins, lipids, fibers

- Potassium, Phosphorus, Calcium and Magnesium

- Vitamines (Vit.C (ascorbic acid), Vit.B1 (thiamin), Vit.B2 (riboflavin), Vit.B3 or PP (nicotinamide), Vit.B5

(panothenic acid), Vit.B6 (pyridoxin), Vit.B9 (Folic acid), Vit.B12 (cobalamin), Vit.A (retinol), Vit.E

(tocopherols)).

• Traditional uses

It can be eaten natural or incorporated into fruit salads, cereals or sorbets. It can also be transformed into

coulis or jam. It is usually dried and crushed in powder, and used in North India into many meals of vegetables

to give a little of sourness. It is delicious with poultry, duck and pork. In Mascareigne Islands, the green mango

can be used for a spicy rougail (Creole spice) to supplement meat meals.

Green mango can be also used in chutneys, soft condiments containing mango and varied spices: they go on side

of meals with curry, cold meat or cheeses. There are many recipes of mango chutneys, from Jamaica to India.

The fat extracted from the pits is incorporated into foodstuffs, such as chocolate.

• Cosmetic uses

Mango is beneficial for the skin.

It allows a better fixation of the water in the cutaneous tissues, and increases its moisturizing.

It has also antioxidant properties and eliminates the effects of free radicals, preventing the premature apparition

of wrinkles and bringing flexibility and elasticity to the skin.

Mango also protects the skin, by generating a very thin layer to prevent the pollution agents from affecting

the skin.

It is also a refreshing fruit which relieves redness, irritations and sunburns. It deeply nourishes the skin and

removes the impurities. Its antioxidant agents act on the skin and on the acne by opening the blocked pores.

The mango will make your face glowing with health and beauty, with a radiant skin and a look full of energy.

uses

MangoA concentrate of Vitamins

Monoi de Tahiti A.O. Natural Mango