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Essential Wholesale & Labs Carrier Oils Chart
Essential Wholesale & Labs Carrier Oils Chart This chart is based off of the virgin, unrefined versions of each carrier where applicable, depending on our website catalog. The information provided may vary depending on the carrier's source and processing and is meant for educational purposes only. Viscosity Absorbtion Comparible Subsitutions Carrier Oil/Butter Color (at room Odor Details/Attributes Rate (Based on Viscosity & Absorbotion Rate) temperature) Description: Stable vegetable butter with a neutral odor. High content of monounsaturated oleic acid and relatively high content of natural antioxidants. Offers good oxidative stability, excellent Almond Butter White to pale yellow Soft Solid Fat Neutral Odor Average cold weather stability, contains occlusive properties, and can act as a moistening agent. Aloe Butter, Illipe Butter Fatty Acid Compositon: Palmitic, Stearic, Oleic, and Linoleic Description: Made from Aloe Vera and Coconut Oil. Can be used as an emollient and contains antioxidant properties. It's high fluidiy gives it good spreadability, and it can quickly hydrate while Aloe Butter White Soft Semi-Solid Fat Neutral Odor Average being both cooling and soothing. Fatty Acid Almond Butter, Illipe Butter Compostion: Linoleic, Oleic, Palmitic, Stearic Description: Made from by combinging Aloe Vera Powder with quality soybean oil to create a Apricot Kernel Oil, Broccoli Seed Oil, Camellia Seed Oil, Evening Aloe Vera Oil Clear, off-white to yellow Free Flowing Liquid Oil Mild musky odor Fast soothing and nourishing carrier oil. Fatty Acid Primrose Oil, Grapeseed Oil, Meadowfoam Seed Oil, Safflower Compostion: Linoleic, Oleic, Palmitic, Stearic Oil, Strawberry Seed Oil Description: This oil is similar in weight to human sebum, making it extremely nouirshing to the skin. -
Characterisation of Fat Crystal Polymorphism in Cocoa Butter by Time-Domain NMR and DSC Deconvolution
foods Article Characterisation of Fat Crystal Polymorphism in Cocoa Butter by Time-Domain NMR and DSC Deconvolution Arnout Declerck 1, Veronique Nelis 1,2, Sabine Danthine 3 , Koen Dewettinck 2 and Paul Van der Meeren 1,* 1 Particle and Interfacial Technology, Faculty of Bioscience Engineering, Ghent University, B-9000 Ghent, Belgium; [email protected] (A.D.); [email protected] (V.N.) 2 Food Structure & Function Research Group, Faculty of Bioscience Engineering, Ghent University, B-9000 Ghent, Belgium; [email protected] 3 Food Science and Formulation, Gembloux Agro-Bio Tech, University of Liege, B-5030 Gembloux, Belgium; [email protected] * Correspondence: [email protected]; Tel.: +32-9-2646003 Abstract: The polymorphic state of edible fats is an important quality parameter in fat research as well as in industrial applications. Nowadays, X-ray diffraction (XRD) is the most commonly used method to determine the polymorphic state. However, quantification of the different polymorphic forms present in a sample is not straightforward. Differential Scanning Calorimetry (DSC) is another method which provides information about fat crystallization processes: the different peaks in the DSC spectrum can be coupled to the melting/crystallisation of certain polymorphs. During the last decade, nuclear magnetic resonance (NMR) has been proposed as a method to determine, qualitatively and/or quantitatively, the polymorphic forms present in fat samples. In this work, DSC- and NMR-deconvolution methods were evaluated on their ability to determine the polymorphic Citation: Declerck, A.; Nelis, V.; state of cocoa butter, with XRD as a reference method. Cocoa butter was subjected to two different Danthine, S.; Dewettinck, K.; Van der temperature profiles, which enforced cocoa butter crystallization in different polymorphic forms. -
Oil Cleansing for Naturally Perfect Skin
Oil Cleansing for Naturally Perfect Skin wellnessmama.com/7569/skin-oil-cleansing/ I’ve posted many natural living and natural beauty ideas before, and this is one of the most simple and effective natural beauty tips I’ve ever found. I admit, I was skeptical before I first tried this, since my skin is naturally oily and I wasn’t sure it would work for me. I had also had very acne prone skin when I was younger, and was afraid that a method like this would bring back the acne… I was wrong! What is Oil Cleansing? Though it sounds somewhat crazy at first, the idea of using natural oils to cleanse the skin gently actually makes a lot of sense. The basic idea of oil cleansing is to use natural oils in specific combination to cleanse the skin and naturally balance the skin’s natural oils. This produces much more nourished and moisturized skin that traditional soap and detergent based facial cleaners. As the website dedicated to the oil cleansing method explains: “The basic concept of this skin care and cleansing method is that the oil used to massage your skin will dissolve the oil that has hardened with impurities and found itself stuck in your pores. The steam will open your pores, allowing the oil to be easily removed. Should you need it, the smallest drop of the same oil formula patted over damp skin will provide the necessary lubrication to keep your skin from over- compensating in oil production.” Even Acne.org explains the benefits of oil cleansing: “Fact: Oil dissolves oil. -
Lipase – Catalyzed Modification of Rice Bran Oil Solid Fat Fraction Patchara Kosiyanant1, Garima Pande2, Wanna Tungjaroenchai1, and Casimir C
Journal of Oleo Science Copyright ©2018 by Japan Oil Chemists’ Society J-STAGE Advance Publication date : September 13, 2018 doi : 10.5650/jos.ess18078 J. Oleo Sci. Lipase – catalyzed Modification of Rice Bran Oil Solid Fat Fraction Patchara Kosiyanant1, Garima Pande2, Wanna Tungjaroenchai1, and Casimir C. Akoh2* 1 Faculty of Agro-Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok, 10520, THAILAND 2 Department of Food Science and Technology, The University of Georgia, Athens, Georgia, 30602, USA Abstract: This study used a rice bran oil solid fat fraction (RBOSF) to produce cocoa butter alternatives via interesterification reaction catalyzed by immobilized lipase (Lipozyme® RM IM) in hexane. Effects of reaction time (6, 12, and 18 h), temperature (55, 60, and 65℃), mole ratios of 3 substrates [RBOSF:palm olein:C18:0 donors (1:1:2, 1:2:3, and 1:2:6)] were determined. The substrate system was dissolved in 3 mL of hexane and 10% of lipase was added. Two sources of C18:0 donors, stearic acid (SAd) and ethyl stearate (ESd) were used. Pancreatic lipase – catalyzed sn-2 positional analysis was also performed on both substrates and structured lipids (interesterification products). Structured lipids (SL) were analyzed by gas – liquid chromatography (G40.35LC) for fatty acid composition. Major fatty acids of RBOSF were C18:1, oleic acid (OA, 41.15±0.01%), C18:2, linoleic acid (LA, 30.05±0.01%) and C16:0, palmitic acid (PA, 22.64±0.01%), respectively. A commercial raw cocoa butter (CB) contained C18:0, stearic acid (SA, 33.13±0.04%), OA (32.52±0.03%), and PA (28.90±0.01%), respectively. -
Validation of a Method for the Detection of Cocoa Butter Equivalents in Cocoa Butter and Plain Chocolate
EUROPEAN COMMISSION JOINT RESEARCH CENTRE Institute for Reference Materials and Measurements Food Safety and Quality Unit B-2440 Geel (Belgium) Validation of a Method for the Detection of Cocoa Butter Equivalents in Cocoa Butter and Plain Chocolate Report on the Validation Study Manuela Buchgraber, Elke Anklam 2003 EUR 20685 EN Abstract A European collaborative study has been conducted to validate an analytical procedure for the detection of cocoa butter equivalents in cocoa butter and plain chocolate. In principle the fat is separated by high-resolution gas chromatography into triglyceride fractions according to their acyl-C-numbers, and within a given number, also according to unsaturation. The presence of CBE is detected by linear regression analysis applied to individual triglyceride fractions of the fat analysed. 15 laboratories participated in the validation study. The results of the ring test clearly demonstrated that the applied method performs well with a detection limit of at least 2 % cocoa butter equivalent admixture to cocoa butter corresponding to 0.4 % in chocolate (assumed fat content of chocolate 20 %). Keywords: Cocoa butter, Cocoa butter equivalents, HR-GC, triglyceride profile, regression analysis, validation - 2 - CONTENTS ABSTRACT 2 CONTENTS 3 LIST OF ABBREVIATIONS 4 1 RATIONALE - BACKGROUND 5 2 OBJECTIVE 6 3 METHOD DESCRIPTION 6 4 PARTICIPANTS 8 4.1 Co-ordination of the validation study 8 4.2 Preparation and distributing of the test samples 8 4.3 Homogeneity tests 8 4.4 Measurements 8 4.5 Collation and statistical -
Production and Marketing of Cocoa Butter and Shea Butter Based Body Pomadesas a Small Scale Business in Ghana
Asian Journal of Business and Management (ISSN: 2321 - 2802) Volume 03 – Issue 05, October 2015 Production and Marketing of Cocoa Butter and Shea Butter Based Body Pomadesas A Small Scale Business in Ghana Esther Gyedu-Akoto*, Fred Amon-Armah, Emmanuel O.K. Oddoye Cocoa Research Institute of Ghana Ghana *Corresponding author’s email: akua_akoto2004 [AT] yahoo.co.uk ____________________________________________________________________________________________________________ ABSTRACT--- The purpose of this paper is to assess the pilot-scale production, quality and sale of cocoa butter and shea butter body pomades in Ghana and to highlight the role of regulatory bodies in promoting these products.Cocoa butter- and shea butter-based body pomades were produced and sold to the general public at the Cocoa Research Institute of Ghana to determine their economic feasibility. The quality of the products was assessed by the Ghana Standards Authority and the Food and Drugs Authorityas a requirement before putting the products up for sale.Pilot- scale production of the two products was quite profitable and the capital investment put into the business can be paid back after seven years of production, with Benefit Cost Ratio of 1.01 and 14% Internal Rate of Return. Demand for the products was also high due to their good functional properties. Quality assessment of the products showed that they did not contain any harmful materials such as heavy metals and their microbial loads were all below the specification of less than 1.0 x 103.The results suggested that production of cocoa butter and shea butter body pomades could be taken by entrepreneurs as a small-scale enterprise in Ghana.The findings and issues discussed in the paperwill also assist policy makers, development agencies and entrepreneurs to ascertain the appropriate strategy in developing the small and medium-scale enterprise sector for cosmetics in Ghana. -
Physicochemical Characterization and Evaluation of Castor Oil (R
American Journal of Applied Chemistry 2019; 7(4): 110-115 http://www.sciencepublishinggroup.com/j/ajac doi: 10.11648/j.ajac.20190704.11 ISSN: 2330-8753 (Print); ISSN: 2330-8745 (Online) Physicochemical Characterization and Evaluation of Castor Oil (R. communis ) for Hair Biocosmetics Solomon Sime Tessema Department of Chemistry, Arba Minch University, Arba Minch, Ethiopia Email address: To cite this article: Solomon Sime Tessema. Physicochemical Characterization and Evaluation of Castor Oil (R. communis ) for Hair Biocosmetics. American Journal of Applied Chemistry. Vol. 7, No. 4, 2019, pp. 110-115. doi: 10.11648/j.ajac.20190704.11 Received : January 26, 2019; Accepted : July 17, 2019; Published : July 30, 2019 Abstract: This study reports the characterization of oil from Castor (Ricinus Communius L) seed oil. The biocosmetic potential of the castor oil was evaluated for hair through physico-chemical characterization. The various physicochemical parameters (iodine value, pH value, specific gravity, refractive index, peroxide value, etc) were tested in accordance with American standard testing method specifications and compared with argan oil. Accordingly, the parameters tested comply with some journals dealing with cosmetics. Biocosmetic has high potential as a raw material for synthetic cosmetics or blend stock substitution for cosmetics without any modification. The advantage of castor oil over other oils (sunflower, olive, soy bean, corn) would lie in the oil price. Keywords: Caster Oil, Castor Beans, Biocosmetic, Nonedible Oil, Soxhlet Extractor, Argan Oil During the last century, synthetic substitutes have become 1. Introduction available and have been used to replace natural seed oils. History tells us that, a long time ago, plants and plant Due to toxic effects of synthetic oils, there is a growing trend products have been used as the primary source of food, to replace them and revert to the use of natural oils in the shelter and transport materials, clothing, fragrances, flavors cosmetic and pharmaceutical industries [6]. -
Method Description for the Quantification of Cocoa Butter Equivalents in Cocoa Butter and Plain Chocolate
EUROPEAN COMMISSION JOINT RESEARCH CENTRE Institute for Reference Materials and Measurements Food Safety and Quality Unit B-2440 Geel (Belgium) Validated Method Method Description for the Quantification of Cocoa Butter Equivalents in Cocoa Butter and Plain Chocolate Manuela Buchgraber, Elke Anklam 2003 EUR 20831 EN 1 Scope and Field of Application This Standard specifies a validated procedure for the quantification of cocoa butter equivalents (CBE) in cocoa butter (CB) and plain chocolate by high-resolution capillary gas chromatography (HR-GC) of triglycerides and subsequent data evaluation by Partial Least Squares regression analysis. The intended application of the method is the assessment of compliance with the statutory limit of 5% CBE addition to as laid down in the European Chocolate Directive 2000/36/EC [1]. The compulsory use of the cocoa butter Certified Reference Material (IRMM 801) in this Standard for calibration purpose and system suitability check ensures high comparability of the results between individual testing laboratories and ensures the commutability of the elaborated procedure. Note: The presence of CBEs in CB and plain chocolate down to a level of 0.4% (fat content of chocolate assumed to be 20%) can be determined by a procedure elaborated and validated by the Joint Research Centre [2]. 2 Principle Cocoa butter, or the fat obtained from plain chocolate according to the Soxhlet principle [3], is separated by HR-GC into triglyceride fractions according to their molecular weight and degree of unsaturation. The added amount of CBEs is estimated by Partial Least Squares regression analysis applied to individual triglyceride fractions of the fat analysed. -
Melting Behaviour of Binary Mixtures of Palm Mid Fraction and Rice Bran Oil (Kelakuan Peleburan Adunan Binari Fraksi Pertengahan Sawit Dan Minyak Dedak Padi)
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by UKM Journal Article Repository Sains Malaysiana 39(5)(2010): 785–790 Melting Behaviour of Binary Mixtures of Palm Mid Fraction and Rice Bran Oil (Kelakuan Peleburan Adunan Binari Fraksi Pertengahan Sawit dan Minyak Dedak Padi) SAADAH MASTURA SAIDIN & NAZARUDDIN RAMLI* ABSTRACT The melting and crystallization profile of cocoa butter substitute (CBS) formulation consisting of oil blends between palm mid fraction (PMF) and rice bran oil (RBO) were measured through solid fat content using pulsed Nuclear Magnetic Resonance (pNMR) Bruker Minispe. The isothermal melting and crystallization behaviour were determined via Differential Scanning Calorimeter (DSC). The formulations were developed through binary mixture of palm mid fraction and rice bran oil with different ratios created using Mixture Design, Design Expert version 6.0. Selected formulations had been studied for compositional modification through immobilized lipase catalyzed by interesterification using Novozyme® 435. Three selected parameters such as temperature (40-60°C), catalyst concentration (2-10%) and time (4-48 h) at 200rpm orbital shaking with 14 formulations acquired by applying D-Optimal experimental design had been applied. The results showed that blends of 75% palm mid fraction with 25% rice bran oil and its 14 enzymatic interesterification (EIE) yields have the potential to perform the desired behaviour as the crystals are completely melted at 32.48 - 38.28°C. However, the yields of formulation with EIE condition of 60°C, 10% lipase and 48 h incubation time (labeled N) formed the stable β crystals during tempering as it had melting peak at 34.19°C which was closer to the melting point of cocoa butter required in tempering to form V crystals (~34°C), that assured best chocolate appearance and texture. -
Production of Cocoa Butter Substitute from Extra Virgin Olive Oil Rich in Omega-9 and Polyphenols
Food and Nutrition Sciences, 2021, 12, 614-626 https://www.scirp.org/journal/fns ISSN Online: 2157-9458 ISSN Print: 2157-944X Production of Cocoa Butter Substitute from Extra Virgin Olive Oil Rich in Omega-9 and Polyphenols Shaker M. Arafat1, Amany M. Basuny2, Dalia M. Hikal3 1Oils & Fats Research Department, Food Technology Research Institute, Agriculture Research Center, Giza, Egypt 2Biochemistry Department, Faculty of Agriculture, Beni-Suef University, Beni Suef, Egypt 3Nutrition and Food Science, Home Economics Department, Faculty of Specific Education, Mansoura University, Mansoura, Egypt How to cite this paper: Arafat, S.M., Ba- Abstract suny, A.M. and Hikal, D.M. (2021) Produc- tion of Cocoa Butter Substitute from Extra The objective of this study was to produce healthy cocoa butter substitutes Virgin Olive Oil Rich in Omega-9 and from extra virgin olive oil rich in omega-9 and polyphenols by blending Polyphenols. Food and Nutrition Sciences, process with palm oil avoiding hydrogenation and esterification processes. 12, 614-626. https://doi.org/10.4236/fns.2021.126046 Oil blends, formulated by binary blends of palm oil and extra virgin olive oil at different ratios (90:10, 80:20 and 70:30) compared with commercial cocoa Received: May 29, 2021 butter. The physicochemical properties (refractive index, melting and slip Accepted: June 26, 2021 point, color index, acidity, peroxide value, iodine number and induction pe- Published: June 29, 2021 riod by Rancimat method) have been determined for palm and olive oils and Copyright © 2021 by author(s) and the produced cocoa butter substitute. Also, fatty acid composition was identi- Scientific Research Publishing Inc. -
Argan Oil, Murumuru Butter, Safflower
Yep, The Oil Cleansing Method REALLY Works (really!) By: Stephanie Pelczar How can OIL cleanse skin? Short answer: When you rub oil onto your skin, it pulls the sebum and dirt out of your pores, leaving behind clean, moisturized skin. BUT the type of oil you use matters! Not all oils have the same properties, and some will work better on certain types of skin than others. It depends on the comedogenic rating of the oil. Comedogenic- what is that? Comedogenic means that it causes comedones- or acne/clogs pores instead of cleansing pores. The comedogenic scale rates oils from 0-5, zero being noncomedogenic (won’t clog pores), up to 5. While highly moisturizing, oils with a comedogenic rating of 5 can be counterproductive to use for skin cleansing purposes if you have acne-prone skin. Here are some oils/butters and their comedogenic rating: ZERO, 0: Argan oil, Murumuru Butter, Safflower Oil (high linolenic), Shea Butter, Sunflower Seed Oil, Tucuma Butter, Hemp Seed Oil, Kokum Butter, Mango Butter, Poppy Seed Oil, Red Raspberry Seed Oil, Watermelon seed oil, ONE, 1: Babassu Oil, Castor Oil, Cucumber Seed Oil, Meadowfoam Seed Oil, Neem Oil, Milk Thistle, Perilla Oil, Pomegranate Oil, Rosehip Oil, Sea Buckthorn Oil, Guava Seed Oil, Calendula Oil, Kiwi Seed Oil, Maracuja/Passion Fruit Seed Oil TWO, 2: Sweet Almond Oil, Apricot Kernel Oil, Andiroba Oil, Coconut Oil (Virgin), Evening Primrose Oil, Grape Seed Oil, Hazelnut Oil, Jojoba Oil, Olive Oil, Pumpkin Seed Oil, Rice Bran Oil, Sesame Oil, Borage Oil, Tamanu Oil THREE, 3: Macadamia nut oil, Avocado oil, Chia seed Oil, FOUR, 4: Cocoa Butter, Coconut Oil (Unfractionated), Flaxseed Oil, Cupuacu Butter, Palm Oil FIVE, 5: SoyBean OIl, Wheat Germ Oil How do you perform the oil cleansing method on your face once you have the right oils for your skin type? Place a few drops of the oil/oil blend onto the palm of your hand or on your fingertip. -
Chocolate-Fat-Bloom-Article.Pdf
Chocolate Fat Bloom Fat bloom is inevitable, but once you understand the fundamentals you can prevent it from occurring prior to the end of shelf life. Melissa Tisoncik Blommer Chocolate Company at bloom is a common occurrence tags are the building blocks of a strong foun- Fwhen working with chocolate products. dation. A tag molecule is composed of a It is a physical defect that appears during glycerol backbone with three fatty acid chains storage of chocolate and is characterized as linked by ester bonds. This molecule is most a whitish layer on the outer surface (Fig- commonly illustrated in a chair-like or tuning- ure 1). Chocolate with fat bloom is not only fork formation. These tags can crystallize in visually unappealing, but also impacts the six different polymorph formations (Forms I- flavor and textural qualities, which are im- VI), which have specific melting points. Poly- portant determinants of consumer prefer- morph Form V is the ideal form to achieve Melissa Tisoncik is ence. The phenomenon is not fully under- when working with chocolate. When cocoa the research and devel- butter is in this form, chocolate achieves stood, but research suggests there are many opment manager – factors which may contribute to fat bloom many favorable attributes such as a smooth, product development formation such as poor tempering, mixture even melting, clean snap and nice gloss. This at Blommer Chocolate of incompatible fats, disrupted cooling can be accomplished by tempering. in the company’s methods, temperature fluctuations, storage Chicago R&D team. Previously, she worked conditions and abrasion or finger marking.