developed. Highly Moisturising Cocoa Butter Cream · developed. Highly Moisturising Cocoa Butter...
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veloped. Highly Moisturising Cocoa Butter Cream SKINCARE PRODUCT The moisture content of the skin is responsible for keeping it soft and flexible. Moisturising creams preserves the skin, keeping it in a soft and supple condition. Since most of the water contained in a cream is lost by evaporation immediately during and after application, the product must be able to provide a non-volatile residual film which is able to retain a high proportion of normal skin moisture and part of the moisture which is applied directly by the product. These are achieved by including humectants in the water phase of the emulsion and the best results are obtained using a blend of glycerin, propyl glycol and sorbitol. However, these chemicals are too sticky to be used on their own. Therefore, the ingredients of the oil phase of the emulsion must be selected in order to produce an emollient product without being greasy or sticky. The present study has come up with a formulation of producing moisturising cream using cocoa butter, which is found suitable to be used as one of the ingredients in producing a good quality cream that is non-oily and can be spread easily on the skin, and thus, gives a lustrous and velvety feeling. • Contains high vitamin E (200 ppm) • Repairs damaged and dried skin for a softer and supple feel • Relieves irritations as well as reducing unpleasant symptoms of skin psoriasis and eczema, both chronic skin disorders which may cause red rashes and itches • Avoids infections on the skin, where the moisture inside cocoa butter can help create a protective barrier between the environment and the skin • Helps to firm up the skin on a regular basis usage • Helps to avoid stretch marks www.platcomventures.com WHAT’S NEXT? The investors would like to speak to companies interested in licensing the technology. E: [email protected] T: +603 8319 3116) CONTACT THE INNOVATION Cocoa butter is instrumental in the formulation of a good quality moisturising cream. The difference lies in its non-oily, shiny, and easy to spread properties which gives skin a lustrous and velvety feel. Cocoa butter fulfills the fundamental needs of a moisturising cream, as water contained in a cream is usually lost by evaporation during and after application. Cocoa butter, when applied directly, retains a high proportion of normal skin moisture, making it a highly marketable product. COMPETITIVE ADVANTAGES Skincare preparations show high average annual growth rate (5%) especially in regions with high GDP, and public interest in cosmetic products formulated from natural raw materials is increasing. It is therefore of no difficulty to sell 2,500 units of cocoa butter moisturising cream monthly in Malaysia. As such, investments in cocoa butter moisturising cream will generate a pre-tax profit of RM2,600 per month or 26% return rate yearly by taking all the equipment invested to the scrap value after 10 years. MARKET POTENTIAL © 2014 PlaTCOM Ventures. All rights reserved. The processing method for this cocoa butter moisturising cream is protected by trade secret. INTELLECTUAL PROPERTY Ulcer Next step PROJECT CODE: P242
Transcript of developed. Highly Moisturising Cocoa Butter Cream · developed. Highly Moisturising Cocoa Butter...
As the world’s second developed. Highly Moisturising Cocoa Butter Cream
SKINCARE PRODUCT The moisture content of the skin is responsible for keeping it soft and flexible. Moisturising creams preserves the skin, keeping
it in a soft and supple condition. Since most of the water contained in a cream is lost by evaporation immediately during and
after application, the product must be able to provide a non-volatile residual film which is able to retain a high proportion of
normal skin moisture and part of the moisture which is applied directly by the product.
These are achieved by including humectants in the water phase of the emulsion and the best results are obtained using a
blend of glycerin, propyl glycol and sorbitol. However, these chemicals are too sticky to be used on their own. Therefore, the
ingredients of the oil phase of the emulsion must be selected in order to produce an emollient product without being greasy or
sticky.
The present study has come up with a formulation of producing moisturising cream using cocoa butter, which is found suitable
to be used as one of the ingredients in producing a good quality cream that is non-oily and can be spread easily on the skin,
and thus, gives a lustrous and velvety feeling.
• Conta ins h igh v i tamin E (200 ppm)
• Repairs damaged and dr ied sk in for a sof ter and supple fee l
• Rel ieves i r r i ta t ions as wel l as reduc ing unpleasant symptoms of sk in
psor ias is and eczema, both chron ic sk in d isorders which may cause
red rashes and i tches
• Avo ids in fect ions on the sk in , where the mois ture ins ide cocoa but ter
can he lp create a pro tect ive barr ier between the env i ronment and the
sk in
• Helps to f i rm up the sk in on a regu lar bas is usage
• Helps to avo id s t re tch marks
www.platcomventures.com
WHAT’S NEXT?
The investors would like to speak to companies interested in licensing the technology.
E: [email protected] T: +603 8319 3116)
CONTACT
THE INNOVATION
Cocoa butter is instrumental in the formulation of a good quality moisturising cream. The difference lies in its non-oily, shiny, and easy to spread properties which gives skin a lustrous and velvety feel. Cocoa butter fulfills the fundamental needs of a moisturising cream, as water contained in a cream is usually lost by evaporation during and after application. Cocoa butter, when applied directly, retains a high proportion of normal skin moisture, making it a highly marketable product.
COMPETITIVE ADVANTAGES
Skincare preparat ions show h igh average annual growth ra te (5%) espec ia l ly in reg ions wi th h igh GDP, and
publ ic in terest in cosmet ic products formulated f rom natura l raw mater ia ls is increas ing.
I t is therefore o f no d i f f icu l ty to se l l 2 ,500 un i ts o f cocoa but ter mois tur is ing cream month ly in Malays ia . As
such, investments in cocoa but ter mois tur is ing cream wi l l generate a pre- tax pro f i t o f RM2,600 per month or
26% return ra te year ly by tak ing a l l the equipment invested to the scrap va lue a f ter 10 years .
MARKET POTENTIAL
© 2014 PlaTCOM Ventures. All rights reserved.
The processing method for this cocoa butter moisturising cream is protected by trade secret.
INTELLECTUAL PROPERTY
Joint manifestations for patients of Chi
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A'Process'for'Obtaining'Polyphenols6rich'Extract'from'Unfermented'Cocoa'Bean'
Available'for'licensing:'Health'food'products'
An# economical# and# simple# method# to# obtain# the# collec1on# of# high# polyphenols# content# from# unfermented#cocoa#beans###
IntroducBon'
CompeBBve'Advantages! For!further!informa.on!please!contact:!!Name:!Pn.!Rosmawa.!Bin.!Mat!Shair!Email:!Telephone:!+605B6488176!Website:!!!Project!number:!!
Next'step!
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Benefits of antioxidant chocolate: • Polyphenols as antioxidants scavenge free radicals that
cause cellular damage. Free radicals can damage DNA, RNA and protein, which contributes to the physiology of ageing.
• Polyphenols are considered to contribute to the prevention of various degenerative diseases, including cardiovascular diseases, stroke and heart disease.
• Polyphenols lower low-density lipoprotein (LDL) cholesterol
• Dietary polyphenols seem to exert positive effects on anxiety and depression, possibly in part via regulation of serotonin-antidepresant
PROJECT CODE: P242
