Natural ingredients

From the examples quoted above, it is clear that the use of fragrances poses very little risk to the consumer. Although there have been very few problems associated with fragrance use, RIFM and IFRA continue to examine all the available evidence on both traditional and new fragrance materials to ensure that the consumer, including those who buy Eve , can continue to purchase fragrances without having to worry about their safety. 

in Perfumery Practice and Principles, R. R. Calkin and J. S. Jellinek (eds), John Wiley, 1994, 441. 

IFRA 1973, IFRA Code of Practice, The British Fragrance Association, 6 Catherine Street, London, WC2B 5JJ. 

Mankes, R. LeFevre, H. Bates and R. Abraham, J. Toxicol. Environ. Health, 1983,12,235. 

Fisher and L.A. Trama, J. Agric. Food. Chem., 1979, 27, 1334. R.A. Ford, in Perfumery Practice and Principles, R.R. Calkin and 

Spencer, M.C. Bischoff-Fenton, O.M. Moreno, D.L. Opdyke and R.A. Ford, Toxicol. Appl. Pharmacol., 1984, 75, 571. 

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Seven diets were constructed from purified natural ingredients obtained from either C3 (beet sugar, rice starch, cottonseed oil, wood cellulose, Australian Cohuna brand casein, soy protein or wheat gluten for protein) or C4 foodwebs (cane sugar, corn starch, com oil, processed corn bran for fiber, Kenya casein for protein) supplemented with appropriate amounts of vitamins and minerals (Ambrose and Norr 1993 Table 3a). The amino acid compositions of wheat gluten and soy protein differ significantly from that of casein (Ambrose and Norr 1993). 

Effect of various formulation on viscosity and melting point of natural ingredient based lipstick... 

Keywords cosmetic, lipstick formulation, natural ingredient, mixture design, D-optimal 1.INTRODUCTION... 

Cosmetics certainly improve female attractiveness and this belief has led the cosmetic industry to be one of the most successful worldwide. The cosmetic industry in Malaysia is proven to be one of the most important economy source [l].In the last quarter of twentieth century, cosmetic industries exist with technology of their own. Every year, users were introduced with various new cosmetics products of the latest trend. The ingredients and basic material used in cosmetic formulations become the important criteria for consumeia in choosing the cosmetic product, as their interest in health and safety issues grew. Natural-ingredient based product getting popular [2-3]. 

In order to understand the relationship between the mixture component, physical properties and consumer acceptance of the lipstick, various lipstick formulations have to be produced. The physical properties of each formulation should be studied. The consumer acceptance towards the product also should be investigated. However, only a part of this work will be discussed in this paper. Here, natural waxes, oils and solvent have been used to produce natural ingredient based lipstick formulations based on the formulation suggested by the statistical mixture design. Contour plot and response surface graph were formed in order to understand the relationship between the mixture component and physical characteristic of the lipstick. 

Natural ingredients based lipstick formulations have been prepared. The effects of the natural waxes, oils and solvent compositions on the viscosity and melting point of the lipstick have been studied. The result indicates that the viscosity and melting point of the lipstick can be manipulated by changing the composition of natural candelilla wax, camauba wax and beeswax in the formulation. Another important lipstick characteristic, which is hardness, will be studied. Consumer acceptance towards the product will be investigated. Finally, by relating the consumer data and instrumentation analysis, optimisation process will be conducted. 

P. Fridd, Natural Ingredient in Cosmetics II. Micelle Press, England. 1996. 

M.Grievson, J.Barber, and A.L. Hunting, Natural Ingredient in Cosmetics,... 

One of the few phytochemicals that has been subjected to the rigorous testing procedures required by food safety authorities is P-carotene, a naturally-occurring carotenoid that is also a pre-cursor of vitamin A in humans. It is increasingly used as a food colour since the food product can be claimed to contain all natural ingredients. For this reason, detailed toxicological studies were undertaken that enabled the Joint FAO/WHO Expert Committee for Food Additives (JECFA) to set an ADI of 0-5 mg/kg/bw/day based on a NOAEL of 50 mg/day and the application of an uncertainty factor of 10 (JECFA, 1974). This low factor was used because it was argued that the compound occurred naturally in food, that its use as a food additive would not lead to a substantial increase in the total amount normally consumed, and that there had been no reports of adverse effects in humans. The ADI would correspond to an acceptable intake in humans of up to 350 mg/day. 

The preservatives I select for my formulations is much more limited than the ten listed in the above reference. The products which I develop for a company with natural ingredients image, restricted me to the para hydroxy benzoic acids, benzyl alcohol and phenoxyethanol. I have been allowed to use Myavert C during the last two years due to increase in customer complaints which was assumed to be due to the high levels of phenoxyethanol and benzyl alcohol used hence allergic reaction to the... 

Preservatives which are based on natural ingredients or nature identical are small in numbers and these are gaining the attention of marketers. The ones I am aware of are - Grapefruit Seed extracts and Usnic Acid distributed by Paroxite, Neem seed oil... 

The view exists that natural products are inherently safer and healthier than synthetic materials. Curiously, any new synthetic ingredient has to be most rigorously tested before it is allowed in foods. Natural products, provided their use is traditional, are normally allowed without testing. There is a legal distinction applied between an ingredient and an additive. In the UK, additives generally need approval while natural ingredients, provided their use is traditional, do not. Periodically, some natural substance is tested and found to have some previously unknown potential risk. 

The natural ingredients in food are all organic chemicals, and it is rare for organic reactions to proceed without an additional means of energy, which explains why we usually need to reflux a reaction mixture. 

Misconceptions about food additives are perpetuated in the media and popular press, and recently have been disseminated via the Internet. There is confusion about the sources and functions of these compounds. Consumers are confused, for example, about the relative safety of natural as opposed to artificial food ingredients. A number of studies have shown consumers suspicion of synthetic chemicals in foods which are seen as posing a higher health risk than natural ingredients (Sloan et al., 1986 McNutt et al., 1986 Crowe et al., 1992). Unrealistic fears about food additives may be attributed in part to the public s fundamental lack of understanding of toxicology, including the failure to appreciate the concept of dose or the body s capacity to metabolize and detoxify the myriad of food constituents people are exposed to daily (Jones, 1992). 

Natural products such as wine, fruit juices, flavors, oils, and honey are prime targets for fraudulent adulteration because of their high prices. Sophisticated analytical methods (perhaps including isotope abundance measurements) are required to detect whether natural ingredients have been mixed with ones from cheaper synthetic sources. Isotope abundance is markedly different for natural vs. synthetic molecules and these differences can be exploited to detect adulteration. Several examples follow. 

Adulteration, which can be accidental or deliberate, is another problem. Many herbal products have been found to contain prescription or OTC drugs and dangerous heavy metals. In 1998, for example, the California Department of Health reported that 32% of Asian herbal medicines sold in that state contained undeclared pharmaceuticals or heavy metals. A subsequent study of more than 500 Chinese herbal medicines found that about 10% of them contained undeclared drugs or toxic levels of metals. The FDA and other investigators have also detected sildenafil, colchicine, adrenal steroids, alprazolam, and other prescription drug ingredients in products claimed to contain only natural ingredients. 

Natural chiral essential oil components generally have a characteristic enantiomeric distribution that is attributable to stereoselectivity — controlled biogenetic formation mechanisms. An excess of one enantiomer or the other occurs and can be detected, in a variety of essential oils and oleoresins. The authentic enantiomeric ratio of some essential oil components can be modified by the addition of synthetic racemic or natural ingredients (adulteration). 

Food and feed additives, also known as dietary supplements, are minor ingredients added to improve the product quality. Most commonly, the effects desired relate to color, flavor, nutritive value, taste, or stability in storage. The market sizes are estimated to be 20 billion each for food and for feed additives, respectively. The major customers for the food additives are the big food companies Ajinomoto, Danone, Kraft, and Nestle, mentioned at the beginning of the chapter. With the exception of Ajinomoto, these companies are rarely backward-integrated. As they prefer to use natural ingredients rather than synthetic ones, they are not very important customers of the fine-chemical industry. Premixers, that is, enterprises that prepare ready-to-use mixtures of nutrients for the farmers who raise cattle, pigs, and chicken, are the main users of feed additives. 

Figure 2.7. The importance of NPs in the manufacture and marketing of soft drinks has grown since western consumers have demanded natural ingredients. A recent advertisement for the drink Red Bull Cola nicely illustrates this fact.

Despite important physiological functions and its presence in milk al about 0.I l%. chloride is a neglected element in large animal nutrition. The practice of adding sodium chloride lo concentrate mixtures and free-choice feeding seems to have precluded the possibility of a practical deficiency problem. When salt was omitted from the diet, researchers found that under the conditions used in their study, sodium was the first limiting element. This was true because sodium is present in most natural ingredients at much lower levels, relative lo the cow s requirements, than is chloride. 

Organic components of polishes are widespread. Thus most products emit complex VOC mixtures that may consist of alkanes, various alcohols, acetates, C2-C4-benzenes, terpenes and derivatives of naphthalene. This is illustrated by the range of compounds emitted by a furniture polish (Figure 15.2b) and a shoe polish (Figure 15.2c). Many modern floor waxes are based on natural ingredients like alkyd resins. On oxidative degradation of unsaturated fatty acids, volatile aliphatic aldehydes (C5-C11) with unpleasant smell (Ruth, 1986) are formed and the emission rates may remain at high levels over months and even years (Salthammer, 1999). 

A number of interior paints that use natural ingredients, as opposed to synthetic chemicals, are commercially available, though little has been published on the physical properties and pollutant emissions of such products. They are believed to be used by chemically sensitized people rather than the general population, but no study is known of the health significance to the former from such products. The Canada Mortgage and Housing Corporation (1995) summarized these products as follows ... 

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