The Effect of Different Humectants Addition to Colognes on Skin Moisture and Microorganism Count
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Download ATELIER, Our Brand Collection
ATELIER _ our Brand Portfolio Acqua dell’Elba is the Essence of the Sea. Its uniqueness lies in the creation of artisan fragrances inspired by the sea in one of the most beautiful island of the Mediterranean Sea. Each product is created by expert Tuscan craftsmen using natural raw materials of the highest quality. Acqua dell’Elba is a family-run artisan fragrance house from Tuscany, started 18 years ago in Marciana Marina. It has a network of 28 branded retail outlets: 19 on Elba Island and 9 further stores located in some of Italy’s most beautiful destinations (Florence, Rome, Siena, Lucca, Como, Venice and Palermo). It has also developed a network of over 580 independent perfumeries across Italy that stock the products. Argan History Imagine walking in a semi-desert place, where dry winds blow and the earth breaks due to the lack of water. This is where Argan plants grow. With wide and rounded crowns, dark green and leathery leaves, gnar- led trunks, these incre- dible trees survive the difficult conditions of the Souss plain, giving life to a precious fru- it, whose oil has sur- prising properties. Even today, Argan berries are harvested by the expert hands of Berber women, who extract oil in a traditional way, through a very ancient process. Pure Argan oil is a rare and precious ingredient, a beauty ritual handed down for centuries for the care and rejuvena- tion of skin and hair. Argan Beneficial Properties Extremely rich in vitamin A, vitamin E, Omega-6 and anti- oxidants, Argan oil has always been known for its nutritional and moisturizing properties. -
The Seven Main Families According to the Classification Proposed by Commission Technique De La Société Française Des Parfumeurs
Fragrances Classification Sweet, sharp, sparkling, fresh....perfums should be so many and their notes practically infinite.....Knowing the main ingredients who characterize them and discovering which fragrance family they belong to , could be interesting and enjoyable. That's why we have decided to put at disposal a description and a classification of the the fragrances in seven Main Families, each of them has "Sub" Fragrance Families according to the classification proposed by Commission Technique de la Société Française des Parfumeurs The seven Main Families according to the classification proposed by Commission Technique de la Société Française des Parfumeurs Citrus By "citrus", we mean the essential oils obtained by extracting the zest from fruits such as bergamot, lemon, orange, mandarin, etc., combined with orange flower products. In this group we find the main "Eau de Cologne" fragrances used by men and women. Floral The family consists of fragrances with a single flower as their main theme : jasmine, rose, lily of the valley, violet, tuberose, narcissus, etc. Fougère This imaginary name which does not claim to represent a fougère fragrance, consists of a blend generally made up of lavender, woody, oak moss, coumarin, and bergamot notes. Chypre This name comes from the fragrance of the same name brought out by Coty in 1917. The success of "Chypre", made it the leader of this family which contains fragrances based mainly on harmonies of oak moss, cistus, labdanum, patchouli, bergamot. Woody These are warm or opulent notes, such as sandalwood and patchouli, sometimes dry like cedar or vetiver, the top note is usually made up of lavender and citrus notes. -
Electronic Nicotine Delivery Device (ENDS)"
Qeios, CC-BY 4.0 · Review, March 4, 2020 Review of "Electronic Nicotine Delivery Device (ENDS)" Clive Bates Overall. T he definition provided is helpful but there are a few remaining ambiguities, most notably with respect to the inclusion or exclsuion of heated tobacco products within this definition. I think the set of definitions in this field should be looked at together for coherence, and speculate whether they could be built from a set of elemental variables. Device? Strictly, ENDS are not devices, but device-liquid combinations. It is possible to put a non-nicotine liquid in a refillable vaping device that is also designed for nicotine (i.e a flavoured e-liquid with no nicotine). So a device only becomes an ENDS when paired with liquid or class of liquids that contain nicotine. T he same hardware is not an ENDS if not using a nicotine liquid. Not all devices are hand-held: there are electronic hookah pipes using nicotine liquids, for example, that stand on a table or the floor. H umectant? T he function of the propylene glycol or glycerol in the e-liquid is not primarily as a humectant but as: (1) a diluent (to create a chosen nicotine concentration) and, (2) an excipient (a inert carrier for the active ingredients - flavours and nicotine). While these agents can also be humectants, that is not their primary function in ENDS. Clarity over excipient names. T here is great confusion about the names of excipients and an opportunity for clarity here: "...one or more excipients, which may include propylene glycol (PG), glycerol or other excipients. -
Propylene Glycol
PROPYLENEGLYCOL ____________________Name ____________________________________________DateDate alsocalled…methylethylglycol , propane-1,2-diol , 1,2-propanediol ,2-hydroxypropanol , 1,2-dihydroxypropane , isopropyleneglycol ,and E1520 . Whatisit? Propyleneglycolisusedasasofteningagent,solvent,moisturizer,preservativeor vehicleinmanypersonalproducts,medications,andindustry. Wheremightitbefound? Heattransferfluid Householdcleaningproducts Moisturizinglotion,cream Hydraulicpressfluid Make-up(foundation,concealer, Industrialsolvents lipstick,lipliner,lipbalm, Insecttrapcontents gloss,mascara,eyeliner) Paint,enamel,stain,deckcoat,varnish Hairproducts(shampoo,gel, Paintballingredient conditioner,color,minoxidil) Petshampoo,spray,deodorizer Soap,cleanser,bodywash Photographicchemical Bubblebath,showergel Pitfalltrapforgroundbeetles Handsanitizer,handcleaner Plasticizer,polyesterandalkydresins Moisttowelettes,babywipes Polyurethanecushions Toothpaste,toothwhiteners Printingfountaininksolution,rollerwash Mouthwash,coldsoreremedy Tiresealant Shavingcream,aftershavegel Tobaccohumectant,cigarhumidor Antiperspirant,deodorant Transcutaneous-nervestimulatorgel Cuticleremover Ultraviolettattooink Salinesolution Wallpaperstripper,drywallprimer Personallubricant Waterproofing,cracksealant Sunscreen,massageoil Treatmentforathletesfoot,itch, PGisinmanyprescriptions : acne,yeast,earache Most cortisone creams,ointments,lotions,gels Clindamycingel,sol’nKeralytGel OtherPossibleExposures: Dovonexsolution Ketoconazolecr,foam Aircraftde-icingfluid Efudexcream,sol’nMetronidazolegel -
Evaluation of Honey and Rice Syrup As Replacements for Sorbitol in the Production of Restructured Duck Jerky
271 Open Access Asian Australas. J. Anim. Sci. Vol. 29, No. 2 : 271-279 February 2016 http://dx.doi.org/10.5713/ajas.15.0431 www.ajas.info pISSN 1011-2367 eISSN 1976-5517 Evaluation of Honey and Rice Syrup as Replacements for Sorbitol in the Production of Restructured Duck Jerky Endy Triyannanto and Keun Taik Lee* Department of Food Processing and Distribution, Gangneung-Wonju National University, Gangneung 210-702, Korea ABSTRACT: The aim of this study was to evaluate the potential of natural humectants such as honey and rice syrup to replace sorbitol in the production of restructured duck jerky. Each humectant was mixed at 3%, 6%, and 10% (wt/wt) concentrations with the marinating solution. The values of water activity and the moisture-to-protein ratio of all of the samples were maintained below 0.75. Jerky samples treated with honey retained more moisture than those exposed to other treatments. Among all samples, those treated with 10% sorbitol produced the highest processing yield and the lowest shear force values. The highest L* value and the lowest b* value were observed for the sorbitol-treated sample, followed by the rice syrup- and honey-treated samples. Duck jerky samples treated with 10% honey showed the highest scores for the sensory parameters evaluated. The overall acceptability scores of samples treated with rice syrup were comparable with those of samples treated with sorbitol. Microscopic observation of restructured duck jerky samples treated with honey showed stable forms and smaller pores when compared with other treatments. (Key Words: Honey, Rice Syrup, Sorbitol, Restructured Duck Jerky) INTRODUCTION use of tenderloin for manufacturing a duck jerky could be valuable because tenderloin has been treated as a by- Meat jerky is a popular snack that is easily found in product and is cheaper than the other parts such as breasts retail shops worldwide. -
The Estee Lauder Companies Background and History
University of Tennessee, Knoxville TRACE: Tennessee Research and Creative Exchange Supervised Undergraduate Student Research Chancellor’s Honors Program Projects and Creative Work 5-2002 The Estee Lauder Companies Background and History Ashley Brooke Howerton University of Tennessee - Knoxville Follow this and additional works at: https://trace.tennessee.edu/utk_chanhonoproj Part of the Other Business Commons Recommended Citation Howerton, Ashley Brooke, "The Estee Lauder Companies Background and History" (2002). Chancellor’s Honors Program Projects. https://trace.tennessee.edu/utk_chanhonoproj/553 This is brought to you for free and open access by the Supervised Undergraduate Student Research and Creative Work at TRACE: Tennessee Research and Creative Exchange. It has been accepted for inclusion in Chancellor’s Honors Program Projects by an authorized administrator of TRACE: Tennessee Research and Creative Exchange. For more information, please contact [email protected]. Appendix E- UNIVERSITY HONORS PROGRAM SENIOR PROJECT - APPROVAL College: -I!h~ Department: ~ LAd Faculty Mentor: a ..aa..tt.dA~ L PROJECT TITLE: fu.., £ &&.i,lh ~t(.u ~~~~.r his completed senior honors thesis with this student and certify that it is a project ith honors 1 el undergraduate research in this field. Signed: -""jL__ "-----==-~~'-C"L.:..--=~~~..-:------' Faculty Mentor Date: I~ -----.;C-!+---=7~~t!L-=---2/z, General Assessment - please provide a short paragraph that highlights the most significant features of the project. Comments (Optional): Brooke has done a gcxxl job of researching and analyzing the major business theroos associated with Estee Lauder I s marketplace perfonnance. She merged data from a variety of primary and secondary sources, and did a nice job organizing and analyzing the data. -
University of Cincinnati
UNIVERSITY OF CINCINNATI Date: August 13, 2006. I, Grettel Zamora-Estrada , hereby submit this work as a part of the requirements of the degree of: Master of Science (M.S.) . in: Pharmaceutical Sciences . It is entitled: Partitioning of Perfume Raw Materials in Conditioning Shampoos using Gel Network Technology________________________________________ ty . This work and its defense approved by: Chair: Gerald B. Kasting, Ph. D. _____________ R. Randall Wickett, Ph.D. Eric S. Johnson, Ph.D. Kevin M. Labitzke, A.S. _ . Partitioning of Perfume Raw Materials in Conditioning Shampoos using Gel Network Technology by Grettel Zamora-Estrada A dissertation proposal synopsis Submitted in partial fulfillment Of the requirements for the degree of M.S. Pharmaceutical Sciences University of Cincinnati College of Pharmacy Cincinnati, Ohio July 23, 2006 ii ABSTRACT Gel network technology in conditioning shampoo represents an advantage over traditional silicone 2-in-1 technology due to its main benefits: dry conditioning, wet feel and lower cost. The purpose of this study was to do a proof of principle investigation and to study the main factors that affected partitioning of PRMs into the gel network system shampoos and determine the effect that perfume incorporation had on the shampoo stability of the different formulations . Gel network premixes (literally a conditioner) were formulated then incorporated into a standard shampoo base. Changes in formulation of the gel network such as chain length of fatty alcohols and fatty alcohol ratios were done and its effect on stability and perfume migration studied. A technical accord with 25 PRMs with a very wide range of physical properties was used as a marker. -
Humectant and Cosmetics and External Preparations Containing the Same
Europäisches Patentamt *EP001417955A1* (19) European Patent Office Office européen des brevets (11) EP 1 417 955 A1 (12) EUROPEAN PATENT APPLICATION published in accordance with Art. 158(3) EPC (43) Date of publication: (51) Int Cl.7: A61K 7/48, A61K 7/00, 12.05.2004 Bulletin 2004/20 A61K 31/047, A61K 31/23, A61P 17/16 (21) Application number: 02760624.3 (86) International application number: (22) Date of filing: 13.08.2002 PCT/JP2002/008255 (87) International publication number: WO 2003/015741 (27.02.2003 Gazette 2003/09) (84) Designated Contracting States: (72) Inventors: AT BE BG CH CY CZ DE DK EE ES FI FR GB GR • FUJINO, Jin IE IT LI LU MC NL PT SE SK TR Yokohama-shi, Kanagawa 235-0023 (JP) Designated Extension States: • OOYAMA, Keiichi AL LT LV MK RO SI Yokohama-shi, Kanagawa 235-0023 (JP) (30) Priority: 13.08.2001 JP 2001245282 (74) Representative: Vuillermoz, Bruno et al Cabinet Laurent & Charras (71) Applicant: The Nisshin OilliO, Ltd. B.P. 32 Tokyo 104-8285 (JP) 20, rue Louis Chirpaz 69131 Ecully Cédex (FR) (54) HUMECTANT AND COSMETICS AND EXTERNAL PREPARATIONS CONTAINING THE SAME (57) An object of the present invention is to provide basic acid having 16-28 carbons, more than half of the a humectant which is excellent in moisture retaining hydroxyl groups of at least one of the glycerin and the properties and stability at high temperature above 40°C, condensate of the same remaining as hydroxyl groups and a cosmetic and an external agent comprising the in the ester compound; a component B: a dihydric water same. -
Nutritive Sweeteners from Corn Have Become America’S Premier Sweeteners
NutritiveNutritive SweetenersSweeteners FromFrom CornCorn CONTENTS Member Companies and Plant Locations ....................................... 2 Foreword .......................................................................................... 3 Historical Perspective ...................................................................... 4 Research and development orientation ....................................... 5 Technology aimed at needs .......................................................... 7 Growth, Development and Diversity ............................................. 7 CONTENTS Classification and Nutrition ............................................................ 9 Classification ................................................................................. 9 Corn sweeteners in nutrition ..................................................... 10 Technical Background ................................................................... 11 Corn starch ................................................................................. 11 Starch hydrolysis ........................................................................ 13 Crystalline dextrose .................................................................... 14 Dextrose isomerization .............................................................. 15 Manufacture ................................................................................... 17 Corn syrups ................................................................................ 17 Dried corn syrups ...................................................................... -
Chewy Confections
[Confections] Vol. 14 No. 9 September 2004 ww Chewy Confections By Peter Dea, Contributing Editor Gumdrops and lemon drops -- although both are candies, a gumdrop eats differently than a lemon drop. While you may chew on the former, you probably wouldn't the latter. Part of picking candy is based on how interactive you want it to be. That is -- at least for this discussion -- do you want to chew it? When it comes to satisfying our need for a bite-sized sweet treat that also fulfills our desire to chew, it's chewy confections that meet these requirements. Excluding chewing gums, the most common chewy confections include jellies, caramels and nougats, and taffies. Within these groups lie a wide variety of shapes, flavors, textures and sizes. In addition to their broad appeal as traditional confections, chewy treats also find popularity in additional segments as a delivery means for vitamins, minerals and other nutraceutical ingredients. And with the current trend of low-carb lifestyles, sugar-free chewy confections are enjoying new interest. The technology for producing these sweet treats has existed for a long time. But, to implement the knowledge for new applications, it's beneficial to have a good understanding of the basic formulae and processes for each type. Back to basics According to Henry Nonaka, senior technical sales support manager, Corn Products International, Bedford Park, IL: "Combinations of three sweeteners -- sucrose, 42 DE, and 63 DE corn syrups -- are the basis for about every cooked confectionery product. To a lesser extent, high-maltose and high-fructose corn syrups (HFCS) can be used." In combination with moisture content, confectioners vary the amounts of these ingredients to begin creating candies with different textures and eating characteristics. -
E Number from Wikipedia, the Free Encyclopedia
E number From Wikipedia, the free encyclopedia E numbers are codes for substances which can be used as food additives for use within the European Union[1] and Switzerland (the "E" stands for "Europe").[2] They are commonly found on food labels throughout the European Union.[3] Safety assessment and approval are the responsibility of the European Food Safety Authority.[4] Having a single unified list for food additives was first agreed upon in 1962 with colours. In 1964, the directives for preservatives were added, 1970 for antioxidants and 1974 for the emulsifiers, stabilisers, thickeners and gelling agents.[5] Contents A solution of E101 riboflavin (also 1 Numbering scheme known as Vitamin B2) 2 Colloquial use 3 Classification by numeric range 4 Full list 4.1 E100–E199 (colours) 4.2 E200–E299 (preservatives) 4.3 E300–E399 (antioxidants, acidity regulators) 4.4 E400–E499 (thickeners, stabilizers, emulsifiers) 4.5 E500–E599 (acidity regulators, anti-caking Crystals of E621 Monosodium glutamate, a flavour enhancer agents) 4.6 E600–E699 (flavour enhancers) 4.7 E700–E799 (antibiotics) 4.8 E900–E999 (glazing agents and sweeteners) 4.9 E1000–E1599 (additional chemicals) 5 See also 6 Notes 7 External links Numbering scheme The numbering scheme follows that of the International Numbering System (INS) as determined by the Codex Alimentarius committee,[6] though only a subset of the INS additives are approved for use in the European Union as food additives. E numbers are also encountered on food labelling in other jurisdictions, including the Cooperation Council for the Arab States of the Gulf, Australia, New Zealand[7] and Israel. -
PROFUMI 2020 C Od
PROFUMI 2020 c od . L'alta qualità ed il costo contenuto dei nostri profumi… 79 4 fanno la differenza. 1 0 I profumi della linea Silver Secret sono veri e propri “Eau de 0 Parfum”, in quanto l’essenza naturale di primissima qualità m l è presente in percentuale elevata a differenza dei comuni Eau de Toilette. La vasta gamma di fragranze proposte, sempre in linea con le tendenze del momento, consentono di soddisfare le esigenze di tutti. I profumi sono disponibili nel formato da 100 ml e nel formato da 35 ml, entrambi con vaporizzatore. Fragranze: 30 Confezione da pz: 1 co d .6 5 7 3 co 5 d m The high quality and low cost . 6 l of our perfumes ... 7 5 they make a difference. 3 The perfumes of the Silver Secret line are real “Eau de 5 Parfum”, as the natural essence of the highest quality is m present in a high percentage unlike the common Eau de l Toilette. The wide range of fragrances proposed, always in line with current trends, allow us to satisfy everyone’s needs. The perfumes are available in 100ml and 35ml formats, both with vaporizers. Fragrances: 31 Pack of pcs: 1 2 ACQUA DI GIÒ 124 ADVENTURE 18 DOLCE & GABBANA 126 AMBRE POUR HOMME 30 FAHRENHEIT 128 HIMALAYA 38 JEAN PAUL GAUTIER 130 LA NUIT DE L’HOMME 54 ROMA 132 THE ONE GENTLEMAN 92 DIOR HOMME 134 L’EAU DISSEY ABSOLU NOIR 102 THE ONE 136 L’HOMME LIBRE 104 ONE MILLION 138 KOKORICO 106 TERRE D'HERMÈS 140 MILLION INTENSE 108 HIGHER 142 MAN EXTREME 110 BOSS BOTTLED NIGHT 144 INVICTUS 112 FAHRENHEIT ABSOLUTE NERO 146 AQUA AMARA 114 GUCCI SPORT 148 GENTLEMEN ONLY 118 ABERCROMBIE & FITCH 150 EAU DE SAUVAGE 122 GUILTY 152 BOSS BOTTLED 154 EAU SAVAGE N.B.: Note di profumi che si ispirano alle fragranze originali senza volerne essere oggetto di imitazione.