“Rice”,“olive” and “sugar cane” surfactants: from slow food to "slow cosmetics"

“Rice”,“olive” and “sugar cane” surfactants: from slow food to "slow cosmetics"

18 April 2018, 12:40 - 13:10

Technical Seminars Theatre 1
Language:
English

For the first time in cosmetics, innovative surfactant specialties are composed of Olives fatty acids combined with Rice polypeptides (forever growing trend in cosmetics market) or Sugar Cane amino-acid.

The products have lipopolypeptide form (anionic surfactants), giving skin moisture and foam increase, filming the hair, lowering TEWL and eye-skin irritation according to dermic affinity concepts and respecting the green environmental sustainability.

Their proven compatibility with human skin goes along with efficient gentle cleansing of skin and hair, as highlighted by the millenary use of both Olives, Sugar Cane, Rice in cosmetics field and by several studies object of the discussion.

Contributors

  • Guglielmo Bifulco

    Speaker

    Scientific Marketing Manager

    Kalichem SRL

    Pharmacy degree at the Federico II University, Naples. Post degree in Cosmetic Science and technology, University of Ferrara. Post degree in Human...

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