Valorizing vegetal food by-products in sustainable pickering emulsions for cosmetic applications
Début : 17/10/2019 à 10h30
Fin : 17/10/2019 à 11h30
Lieu : Conference Room
Prix : 45 €
“Eco-friendly”, “naturality”, “clean labelling”, all these new expectations from consumers are challenging the industry to rethink cosmetics formulation.
The aim of our research is to investigate a new ingredient: an unpurified, unmodified, and minimal-processed food byproduct. We successfully used apple pomace as the only stabilizer for oil in water emulsions that stayed stable at ambient temperature.
After this proof of concept, we went further using an experimental design approach, obtaining predictive models as a turnkey toolbox for clean label formulation, while providing both an economical and an environmental benefit.