Author: Professor Vijai K.S. Shukla, Søren Nielsen, International Cosmetic Science Centre ApS, Lystrup, Denmark
Fats and oils are used throughout the world for both food applications and industrial uses. They are consumed in products such as margarines, butter, salad and cooking oils as well as in animal feeds, fatty acids, soaps, personal care, biodiesel, paints, lubricants and greases. Global production(1) has been expanding rapidly in recent years driven by demand from the food sector and also increasingly by fuel and non-food applications such as oleochemicals. This consumption is driven by gross domestic product (GDP) improvement globally.
Food is the most basic prerequisite of living organisms. It contributes towards building the body, providing energy for living and working and regulating mechanisms essential for health and survival for life. Food thus constitutes the foundation for the health of both humans and animals.
Lipids play a vital role in the formulation and performance of many new cosmetic products. They act as binders, lubricants, solubilisers, carriers, viscosity modifiers, spreading agents, emollients and emulsifiers in a varity of applications such as lipsticks, creams, lotions, makeup bases, moisturisers, bath oils, pressed powders, fragrances and a varity of cleansers for hair face and body. In all these applications people are looking for natural new ideas from exotic countries.
Several earlier studies have reported fatty acid composition of newer seed oils(2-4). These studies were undertaken to explore fully the possibilities of several underexploited or unexploited tree crops of West Africa for industrial applications. The present paper deals with seven different naturally occurring seed oils from Burkina Faso. We have systematically studied the oil content, fatty acid profile and oxidative stability of these oils.
Not yet a Subscriber?
This is a small extract of the full article which is available ONLY to premium content subscribers. Click below to get premium content on Cosmetics Business.
Subscribe now Already a subscriber? Sign in here.