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Would enzymatic activated vegetable oils (eg, OLEOSOFT-4) be harder to preserve?
Just wondering about the antioxidants or chelating agent requirements involved compared to their normal versions in a O/W emulsion.
PRODUCT DESCRIPTIONOleoSoft-4 has been developed applying our enzymatic activation technology to a mix of almond oil, olive oil, linseed oil and borage oil, chosen for their content in different classes of highly nourishing fatty acids. This technology is able to release all the energy entrapped in vegetal oil stored in plants under the form of triglycerides. This process allows to break up triglycerides into their constituents (fatty acids and glycerides), creating a completely new phytocomplex.Oleosoft-4 is able to moisturize the skin being much more quickly absorbed compared with the mix of untreated oils and it leaves the skin far less greasy with an amazing silicone like touch.Oleosoft-4 can deeply nourish the skin affected by stretch marks, improving the elasticity and smoothness of the skin while reducing the rednessOleosoft-4 is able to improve hair elasticity, increasing the tensile strength.
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3 Replies
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Negative. They use enzymes only as a processing technique (biotech 101 there). Besides, lipids are never difficult to preserve. Once you combine them into water…then you have a preservation requirement on your hands.
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Those phrases are marketing mumbo jumbo.You could as well just saponify the oils and re-protonate the soap back to their acid forms. That’s how stearic and oleic acid are made.Using enzymes, lipases in this case, is basically digesting triglycerides. As @chemicalmatt said, enzymes are more and more often used in standard chemical syntheses such as those required for the production of cosmetic raw materials. Enzymes have the advantage of a ‘cleaner’ product (higher selectivity and less side reactions = less colour/scent and less work-up needed), no/minimal heat requirement, and they act as highly specific catalysts.Quality peptides (e.g. hydrolised silk proteins) are obtained with the aid of proteases (another type of enzyme), low grades (dark colour and smell of bouillon) are obtained traditionally using acids or bases.Many amino acid based emulsifiers can only be produced with lipases. Many other things are obtained through fermentation instead of oldschool organic synthesis and are now being replaced with purified enzymes, xylite and ascorbic acid are such examples. There is nothing special about that Oleosoft-4 thingy except that its production is probably less ecological and less fast compared to traditional synthesis routes but maybe, just maybe, still contains the natural contaminants/goodies such as carotenoids, tocopherols, phytosterols, flavours, and other secondary metabolites which are usually lost during traditionally required refinement processes. -
Thanks for the feedback
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