Cocoa butter is often sold on richness, but richness and lasting hydration work through different mechanisms. This article explains why an occlusive fat needs a humectant partner to actually hold water in skin.
Fatty acids make up a third of the lipid structure that holds the skin barrier together, yet most creams are marketed on texture rather than lipid ratio. This article explains why a rich-feeling cream can still leave a barrier under-repaired.
Ceramides are structural lipids, not standalone actives, and they only work in the correct ratio with cholesterol and fatty acids. This article explains why a barrier low on ceramides breaks down faster under Indian heat, hard water, and AC exposure.