Thanks to the high content of lipids, spent coffee grounds have a potential for use in the cosmetic industry. Researchers from Portugal and Brazil report the development of new cosmetic emulsion formulation containing 10% of the lipid fraction from spent coffee grounds. The developed coffee oil cream was tested with a group of volunteers for a month. The cream improved the hydration and increased the sebum levels in the skin, thus enhancing the barrier properties of the skin. Sensory analysis showed that the formulation was well accepted by the test persons; the texture, greasiness, and skin feel on application were perceived positively while the score for odor was lower.
Ribeiro, H. et al., From coffee industry waste materials to skin-friendly products with improved skin fat levels. Eur. J. Lipid Sci. Technol. 2013, 115, 330–336
Heat resistant chocolate possible with hardfats?
This paper explores fully saturated fats (also known as hardfats) as crystallization additives for cocoa butter. It is shown that the addition of small amounts of cottonseed, palm, soybean and crambe oil to cocoa butter can change its solidification properties and modulate its heat resistance and hardness. Palm kernel oil was found to be inefficient for this purpose. Addition of 3% of palm, cottonseed and crambe oil to slightly soft Brazilian cocoa butter improved the consistency at 30°C while maintaining the melting point in the desirable range. This approach can potentially be used to produce heat resistant chocolate.
Ribeiro, A.P.B., Effect of the addition of hardfats on the physical properties of cocoa butter. Eur. J. Lipid Sci. Technol. 2013, 115, 301–312
The precursors of MCPD and glycidyl esters
The focus of this work is the impact of different precursors on the formation of the harmful contaminants MCPD and glycidyl esters in palm oil under simulated deodorization conditions. Diacylglycerols, monoacylglycerols, and tetra-n-butylammoniumchloride augmented the formation of both MCPD and glycidyl esters, while glycerol acted as a precursor only for GE, and sodium chloride contributed to the formation of MCPD esters. Lecithin in a pure form had no effect on the formation of the esters. Fatty acids do not act as direct precursors but their presence influences the formation of MCPD and GE by changing the pH value of the oil. An interesting result is the significant effect of NaHCO3 which can be potentially used in practice to mitigate the formation of MCPD and glycidyl esters during oil refining.
Freudenstein, A. et al. Influence of precursors on the formation of 3-MCPD and glycidyl esters in a model oil under simulated deodorization conditions. Eur. J. Lipid Sci. Technol. 2013, 115, 286–294