The Opportunities for Oats in Cosmetics Cark Maunsell
Oat Services Ltd Oat Cosmetics is the marketing Brand for Oat Services Ltd Oat Services Ltd: Suppliers oat blends to a major bakery chain Import logistics for the food industry Imports organic products for the food industry R & D Projects/Consultancy Commercial Project Management: QUOATS Food Applications Cosmetic Product Application Markets natural Cosmetic Ingredients
The Oat Industry has much to be pleased about! Breakfast cereal market estimated at 1.75 billion by 2016. Up 5% on 2011
However there are other opportunities! The Cosmetic market: Chemical manufactured molecules Natural and organic ingredients Natural ingredients has had 10% growth for the past 10 years albeit slowed in 2010 from 5% to 6% Has current sales of 6.0 Billion with growth predicted at 5% to 6% per year Oat Cosmetics focus: Certified Natural Ethical Western World Production Science backed
History of Oat Usage Evidence of Cultivation from Bronze Age Use for Skin Preparation since Romans Efficacy of Oats exploited for pharmaceutical potential ever since 20 th Century saw increased technological exploitation of Oats and Oat derived ingredients
Partners and Products Oat Oil e Colloidal Oatmeal Superfine Oat Flour CP Oat Avenanthramides CP Oat Beta Glucan CP Oat Peptides CP Sweet Blue Lupin Peptides
Polar Glucan Oy Extrusion, milling and separation expertise High science base Innovative engineering development Excellent university- supported R & D Open and honest to work with!
COLLOIDAL OATMEAL, CHARACTERISTICS AS A FOOD INGREDIENT 1. Natural whole grain oat flour, nutritional contents the same as oat flakes 2. Pure taste, high microbial purity, long shelf life 3. High water and oil retention 4. Forms smooth velvet like structure with water, oil and protein and their mixtures 5. The more white oatmeal version Superfine Oat Flour has the same physical characteristics and applies similarly into foods. Colloidal oatmeal (10%), oil (60%) and water (30%) mixture 8
COLLOIDAL OATMEAL, CHARACTERISTICS AS A FOOD INGREDIENT Colloidal Oatmeal gives high natural water retention in baking. It can also improve baking fillings. Colloidal Oatmeal gives opportunities to product development in moist and oily foods like dairy foods, desserts, sauces, jams, meat applications etc. Colloidal Oatmeal brings dietary fibre and beta glucan into new food applications. Blueberry smoothie with Colloidal Oatmeal
The Joint Opportunity Colloidal Oatmeal is extremely well known in the cosmetic industry The base product of a leading brand (Aveeno) Defined by the US Pharmacopeial Conventions Recognised as a skin Protectant by the FDA Skin Protectant drug products for over-the counter human use A good understanding of its benefits in cosmetics BUT!! Process unchanged in 20 years Very few manufacturers can meet the specification Unable to be certified as natural or organic Opportunity to improve performance
Oat Actives Within the Kernel OAT ACTIVES Avenanthramides Avenacins Flavonoids Simple & Complex Phenolics β GLUCAN LIPIDS Sterols Alkyl phenolates tocopherols
Wholegrain Cosmetic Activity Beta Glucan Moisturiser Immuno-stimulent Avenanthramides Antioxidant Anti-irritant Protein Elastin and Collagen activity Skin ph buffering Lipids Antioxidants Emulsifiers Starch Absorbency
The Challenges 1. To improve the colloidal properties of the oatmeal 2. To improve the performance of the product as an anti-irritant, ph skin buffer, and moisturiser 3. To reduce the microbiological load to acceptable limits using acceptable techniques 4. To achieve the target particle size of a maximum 20% > 75 micron 5. To protect our technology!
Improvement of Viscosity
Colloidal Characteristics
Amylose/Amylopectin Ratios Standard Oatmeal OC Colloidal Oatmeal
Microbiological Load Temperature 0 C Inlet Moisture Outlet Moisture Water Activity Microbes cfu/g Yeast cfu/g Moulds cfu/g Flour 13% 0.6 7 X 10 5 5400 730 Test 1 120 13% 7.5% 0.4 <10 <10 <10 Test 2 120 19% 12.2% 0.6 <10 <10 <10 Test 3 110 13% 7.2% 0.3 <10 <10 <10 Test 4 110 19% 11.9% 0.6 <10 <10 <10
Exceptional base for creams and lotions Oil Binding Capacity Sample Weight increase (g) Average (g) Oil binding (g/100g) 1.1 3.02 1.2 1.3 2.1 2.2 2.3 2.98 3.02 3.89 3.91 3.92 3.0 60 3.9 78 High oil binding + High water binding = Excellent emulsions
Patent Applied For Novel cereal products, production and use thereof and cosmetic formulations containing them Inventors: Cark MAUNSELL, Olavi MYLLYMÄKI Martti HUHTAKALLIO Ilkka LEHTOMÄKI US Application No. 61/508,706 Finnish Application: 20115758
Potential Cosmetic Products Certified natural Colloidal Oatmeal Certified organic Colloidal Oatmeal Certified natural Superfine Oat Flour Certified organic Superfine Oat Flour