Monday, April 19, 2021

Personal Care (Cleansing, Skin and Hair Care) at the 2021 AOCS Annual Meeting & Expo

 Personal Care 1 - Skin Care; Personal Care 2 - Hair Care and Cleansing

Join AOCS for these Society of Cosmetic Chemist (SCC) Featured Sessions. These session may be purchased  a la carte for as little as $29 (AOCS and SCC Member rate). View registration information.

Two sessions – one on hair and one on skin – each feature a keynote speaker who will provide an overview and explain the needs for consumer acceptable cosmetic formulations. The keynote will be followed by presentations that highlight innovations in the role of natural oils, the potential for plant-based lipids, and describe novel products that provide mild conditioning or cleansing for skin or hair.

These Featured Sessions will provide a broadly accessible overview of innovation, opportunities, and needs in the personal care industry.

Personal Care 1: Skin Care 


Thursday, May 13, 2021

 













7:00 AM – 9:35 AM CDT

Presentations:

Personal Care 2: Hair Care and Cleansing 

Friday, May 14, 2021













 

10:00 AM – 12:30 PM CDT



Presentations:

Register

Personal Care 1 - Skin Care; Personal Care 2 - Hair Care and Cleansing
Society of Cosmetic Chemists

Session Chairs: Tony O'Lenick, Principal Consultant, Nascent Technologies, USA; and Hongwei Shen, Manager of Technology, Colgate Palmolive, USA

Sponsored in part by the Society of Cosmetic Chemists (SCC).

Friday, April 16, 2021

Lipids in Personal Care and Cosmetics. AOCS Continuing Education Program

Course Summary

This course provides a detailed look into the roles that plant-based lipids can play in personal care and cosmetic formulations. Particular focus will be put on how the structure of fatty acids found in plant-based lipids, and more importantly the triglycerides and wax esters that contain them, determine the interdependent properties of oxidative stability, compatibility, solid fat content, and crystallization types of various oils, fats, and waxes. Further, we will examine how these properties can inform our choices of oils, fats, waxes, and their derivatives within different personal care and cosmetic products, including anhydrous and emulsion-based products. Finally, we will review some of the scientific literature describing the potential therapeutic benefits of different components of plant-based oils and fats.

Who Should Attend?

This will be a fairly technical course, best suited for professionals with at least some basic knowledge of lipid chemistry and personal care/cosmetic formulation. However, in addition to formulators, quality control chemists, regulatory scientists, and product development professionals will find many new insights within the course materials. As well, any sales and marketing professionals who have a scientific background should find the course beneficial to their current positions.

In addition to the live instruction and Q&A, attendees will also have access to a full replay of the course for two weeks following the live course dates.

A certificate will be provided to attendees of the entire course.

This course is a collaboration with the Society of Cosmetic Chemists (SCC).


Live Broadcast Schedule

Monday, June 7- 9:00 am -12:00 Noon CDT (Chicago, USA; UTC-5)

Wednesday, June 9- 9:00 am -12:00 Noon CDT Chicago, USA; UTC-5)

Friday, June 11- 9:00 am -12:00 Noon CDT (Chicago, USA; UTC-5)

 

Pricing

$289 = AOCS and SCC* Members

$169 = AOCS and SCC* Student Members (non-member students pay full rate)

$389 = Non-Members

*SCC members receive member pricing via a discount code provided by SCC. Please contact SCC if you have not received your code.

Registration: https://myaccount.aocs.org/PersonifyEbusiness/Meeting-Details?productId=417057248


Course Outline

Brief review of vegetable oil lipids, their molecular structures, biological roles, and naming conventions. With focus on: Triglycerides, Sterols, Waxes, Tocopherols.


Oxidative stability of fatty acids and triglycerides review:

·        How fatty acid degrees of unsaturation determine oil and fat stability.

·        Oxidative stability testing (OSI), determination of relative stability of oils/fats, use of testing for determining stability of finished products.

·        Focus on antioxidant mechanisms of preventing degradation and rancidity, with comparison of native antioxidants and added antioxidants.

·        Formulation strategies for antioxidant additives in skin care and cosmetics, comparing functional levels of inclusion, synergies of antioxidant combinations.

 

Triglyceride composition, fat composition, and functionality in applications:

·        Introduction of Solid Fat Content concepts, specifically for anhydrous applications.

·        How individual fatty acid melt points combine to create unique SFC curves of triglycerides.

·        How the composition of triglycerides found in vegetable fats then determine the unique SFC profiles of those fats.

·        Examples of how counter-intuitive differences in SFC curves impacts different fats in different applications.

 

Crystallization and the molecular structure of triglycerides and waxes:

·        Molecular structure of various fat and wax crystals, polymorphic behavior, x-ray crystallography analysis

·        Incompatibility of fats due to unique triglyceride compositions.

·        Eutectics, how incompatibility can alter the final melt point of a fat/oil blend.

·        Blending fats and oils in anhydrous and emulsions, formulation strategies.

·        Waxes as structuring agents in anhydrous products, compatibility with different fats and oils.

 

Vegetable oils/fats, waxes, emulsifiers and their roles in skin care formulations:

·        Brief review of native skin lipid composition, epidermis, sebaceous gland, and stratum corneum structure.

·        Similarities and dissimilarities of vegetable oil composition compared to native skin lipids.

·        Emulsions and natural oils, advantages and disadvantages, formulations strategies, updating legacy formulas that contain synthetics.

·        Sterols and waxes as emulsion stabilizers.

·        Vegetable oil derived fatty acid-based emulsifiers, how their structure determines functionality,

 molecular structure and the HLB system.

 

Brief review of dermatological research studying efficacy of treatment with vegetable oils and their derivatives, proposed mechanisms:

·        Sterols and Triterpene Esters

·        Omega 3 and 6 fatty acid dominant oils

·        Antioxidants

·        Polyphenols, phospholipids, glycolipids

 About the Instructor

Benjamin Schwartz, Senior Personal Care Application Specialist, AAK USA Inc.

Graduating with a Bachelor’s Degree in Biological Sciences, Benjamin Schwartz began his career in Personal Care as a lab technician for The Estee Lauder Companies. After a move to the west coast, he spent 12 years as an R&D Chemist, and then Manager, for contract manufacturer

Columbia Cosmetics. Through this experience, he has gained an intimate knowledge of personal care chemistry and formulations. Now having joined AAK, a global vegetable oil manufacturer, he brings this knowledge and insight to the world of plant-based lipids and their applications for personal care and cosmetics.

Monday, April 12, 2021

Thank you for helping AOCS to grow!

The Refer-a-Friend program is a great way to share the positive impact of AOCS and help expand our professional community! We would like to give a shout-out to 42 members who have taken the time to help us grow through this program over the last 6 months. 

As our membership grows every new member contributes to the diversity of backgrounds and geographical locations. Their voice, experiences and expertise add to our technical discussions. They enrich the membership experience for us all.  

Take the initiative to help your peers experience the many benefits and connections that you know AOCS offers. Not only will you change the course of their careers, but you will gain visibility as a leader who is growing the Society — plus, choose to receive a $20 gift card or make a donation to the AOCS Foundation for every new member you recruit in 2021, up to US $100.

Recruiters of Active Members September 1, 2020 – March 31, 2021

  • Juan Andrade
  • Jade Archer
  • Chafik Baghdadi
  • Gerard M. Baillely
  • W. Craig Byrdwell
  • Mark W. Collison
  • Fabiola Dionisi (2 members)
  • Timothy P. Durrett
  • Supratim Ghosh
  • Monoj K. Gupta
  • Clifford A. Hall, III
  • Sharon Hannigan
  • Ernesto Hernandez
  • Prof. James D. House
  • Afia Karikari
  • Phillip S. Kerr (2 members)
  • Alexandra Kicenik Devarenne
  • Carole E. Koch
  • Lijuan Li
  • Megan Lowery
  • Emilee Malone
  • Derek Mikesell
  • Dove E. Mullins
  • Amanda Self
  • Elizabeth Stensrud
  • Christopher J. Tucker
  • Michael J. Williams
  • Tong Wong
  • Bryan V. Yeh

Recruiters of students

  • Nuria Cristina Acevedo (3 students)
  • Douglas M. Bibus
  • Eric A. Decker (3 students)
  • Levente L. Diosady
  • Timothy P. Durrett
  • Supratim Ghosh (2 students)
  • James D. House (4 students)
  • Xiao Qiu
  • Derick Rousseau
  • Andres G. Rumayor Rodriguez
  • Eric Theiner
  • Chibuike C. Udenigwe

We appreciate your willingness to promote AOCS membership!  

Invitation to participate: edible oil, pulse and plant protein analysis expert panel committee meetings

 

Do you work in edible oils, or pulse and plant protein analysis?

The members of the Process Contaminants Expert Panel, the Olive Oil Expert Panel, the Pulse and Plant Protein Expert Panel, and the newly formed Avocado Oil Expert Panel welcome you to attend their committee meetings.

Panel members, including many of the leading experts in the field, will discuss topics including standards and new method developments, regulatory issues, and challenges with industrial characterization and analysis. 

  • Process Contaminants Expert Panel: Discusses AOCS projects and general developments related to the analysis and mitigation of processing contaminants in edible oils, April 26, 8 a.m. CDT (Chicago, USA; UTC-5)

  • Olive Oil Expert Panel: Advises and directs AOCS’ technical activities and services related to olive oil. April 26, 10 a.m. CDT (Chicago, USA; UTC-5)

  • Pulse and Plant Protein Expert Panel: This panel discussed a range of topic, including nutritional profiles, antinutritional factors, sensory attributes, protein quality, functional properties, and allergenicity of developing protein products as commodities and in finished foods. Friday, April 30, 8 a.m. CDT (Chicago, USA; UTC-5)

  • Avocado Oil Expert Panel (New): Advises and directs AOCS’ technical activities and services related to avocado oil. April 30, 9:30 a.m. CDT (Chicago, USA; UTC-5)

Please contact Denise Williams, denise.williams@aocs.org, for more information, agendas, and zoom links. 




Friday, April 9, 2021

Midweek Mixer: The art of presenting posters and communicating science

 Congratulations! Your poster or talk has been accepted to present! Now what?

Join us for a Midweek Mixer to discuss strategies and learn how to present your research in a clear and compelling manner. The main focus will be on e-poster presentations at the AOCS Annual Meeting & Expo (which include a short recorded presentation/pitch), but the ideas and techniques will be valuable for oral presentations, and for any situation in which you share your research. 

We will discuss the importance of communicating our work, how to grab audience attention (and keep it!) and how to transform technical data into a language that everyone understands. This will be an interactive session with games and anecdotes as we delve into science communication in this new online reality. Can we convey our enthusiasm during online presentations? Does practice make perfect? How do we make a poster presentation and pitch appealing to people in other fields? We will touch on these questions and more.

Join host, Marnie Newell and moderator, Sarah Willett, Co-chair of the AOCS Young Professional Common Interest Group, April 15, 2021, 12 p.m. noon, CDT (Chicago, USA; UTC -5).

Registration is free for all, including those that are not AOCS members. 

AOCS Midweek Mixers provide an excellent opportunity for networking and learning with your peers.

About the host: Marnie Newell

Marnie Newell is a recent PhD graduate from the University of Alberta, Canada, who loves to chat about her research to anyone who will listen. Her thesis work focused on the role of docosahexaenoic acid and the treatment of breast cancer. Marnie has presented at 3 AOCS conferences (2 in person and one online), and as a student received the AOCS Honored Student Award, the Peter and Clare Kalustian Award and the Lipid Chemistry and Nutrition Award. She has presented to the public, industry and academia, was a finalist in the 3MT speaking competition and winner of other speaking competitions.

About the moderator: Sarah Willett

Sarah is an RD&A Scientist on the Process Innovation Team at Kerry in Beloit, WI. Her role focuses on improving current processes and investigating novel processes for our Taste Portfolio, with specific research focus in the areas of coffee extracts, encapsulation of flavors and bioactives, lipid systems, and enzyme processes. She completed her PhD at the University of Georgia in 2019 under the direction of Dr. Casimir C. Akoh. Her PhD research focused on production of structured lipids containing menhaden fish oil, oleogels, and the potential for addition of these health beneficial lipids into food products. Sarah is the incoming Co-Chair of the AOCS Young Professional Common Interest Group. 

Register to reserve your spot to network and connect with your hosts and gain insights into how to improve your science communication skills. This event will occur Thursday, April 15 at 12 noon CDT (Chicago, USA UTC-05).

Wednesday, April 7, 2021

New method for assessing trypsin inhibitor activity in plant-based food materials including soybeans, pulses, beans, cereals and their processed products.

 AOCS is the leading provider of methods and recommended practices critical to running a quality lab in the fats, oils and plant-protein industries, and recently approved a new method, Method Ba 12a-2020, for assaying trypsin inhibitor activity in plant-based food materials including soybeans, pulses, beans, cereals and their processed products.

Crystallographic structure of a Kunitz-type
trypsin inhibitor from Erythrina caffra seeds.
Trypsin inhibitors are found in a wide range of plants including pulses, beans and cereals. These proteins are thought to have evolved as part of the plants’ strategies to deter consumption by animals and irreversibly bind to enzymes involved in protein digestion. High levels of trypsin inhibitor activity in animal feed leads to decreased weight and has been linked to metabolic and digestive diseases. Humans have developed a range of approaches to disarm this defense, including denaturing by heating (processing or cooking), and selective breeding of plants. The ability to reduce, and, most critically, to accurately quantify, the trypsin inhibitor activity in plant material has been key to the development and production of new plant-protein based foods for animal and human consumption.

AOCS has had an official Method for measuring trypsin inhibitor activity since 1975. As part of the ongoing process of method revision, a new Method Ba 12a-2020 has recently been approved by the AOCS Uniform Methods Committee. Keshun Liu, a Research Chemist with United States Department of Agriculture, Agricultural Research Service (USDA-ARS), has led this effort. 

“The new method is easier to learn, requires smaller amounts of reagents and gives results with greater precision,” he says.

Keshun Liu

Method Ba 12a-2020 assesses inhibitor activity from the increase in light absorbance at 410 nm using Nα‐benzoyl‐DL‐arginine‐ρ‐nitroanilide as a synthetic trypsin substrate. It has an expanded scope, addressing the need for analytical methods for non-soy plant proteins. It also provides results using more meaningful units of measurement.

“Using AOCS Ba 12a-2020 analysts can now express results as the amount of trypsin inhibited, instead of using an arbitrary unit,” says Liu. “The new unit is standardized against a reference trypsin with a fixed value of specific enzyme activity.  If other methods adapt this new concept of standardization against the same reference trypsin, results will become comparable among reports.”

“The creation and validation of methods that encourage comparison of measurements from different laboratories is central to AOCS’s mission,” says Scott Bloomer, ‎Technical Services Director at AOCS. “The genesis of our society in 1909 was a collaborative effort among cottonseed producers to standardize analytical results.”

An international collaborative study of the new AOCS Ba 12a-2020 Method was recently conducted. Results are reported in a recent JAOCS article. You can purchase the Method at the AOCS Store.

A new AOCS Laboratory Proficiency Program (LPP) series will be launched in conjunction to AOCS Ba 12a-2020. For more information please contact Dawn Shepard dawns@aocs.org.