New Zealand imported Natures Beauty lanolin cream vitamin E aloe VE moisturizing cream moisturizing

Lanolin has the reputation of "magical lanolin" all over the world.It has excellent penetration, absorption, moisturizing and nourishing effects.It has natural sun protection, anti-freeze, and anti-itching effects.Provides a special protective film to the skin, effectively blocking external factorsLanolin is extracted from wool and is harmful to the skin.The skin's natural protection is an ideal product for moisturizing and repairing dry skin.Lanolin is a refined oil extracted from natural wool. Note that it's extracted from "natural wool," not from sheep, as many assume. When many people first encounter lanolin products, their first thought is, "Will it be greasy?" While it moisturizes, what about fatty particles on the face? After careful research and personal use, they discovered that lanolin's defining characteristic is that it's "moisturizing without being greasy, absorbing easily, and leaving a soft, smooth, and delicate skin." Lanolin's moisturizing and emollient properties are exceptional, and it's particularly effective in preventing dry skin in autumn and winter. Although lanolin is a fat, it doesn't feel greasy at all.Special Note: Lanolin is a type of oil refined from natural wool. Note that it's extracted from "natural wool," not from sheep, as many assume. New Zealand lanolin is a completely natural formula, without any artificial additives. Therefore, each batch of lanolin will vary in color and aroma, and this cannot be controlled. Lanolin is made from oil refined from natural wool grown in different regions. Its color and aroma are affected by the quality of the wool and temperature. The flavor and color of natural lanolin will vary depending on the wool from different regions, the individual wool, the production time, and the storage time. Lanolin is sold as natural, without artificial sugars or dyes. Therefore, variations in color and aroma are normal and do not represent a quality issue. It's common knowledge that lanolin from older batches, stored for long periods of time, will not always have the same flavor.