Chocolate flavoring is a chemically obtained compound unlike "Natural chocolate flavor"

Industrial process of chemical synthesis

• Identification of chocolate flavor components. Flavor analysts identify the main chemical compounds that contribute to the flavor and aroma of natural chocolate, such as theobromine, phenylethylamine, pyrazines, and others.
• Synthesis of flavor compounds. These compounds are synthesized in the laboratory through specific chemical reactions. For example, pyrazines, which contribute to the roasted and nutty notes, can be synthesized through Maillard reactions conducted in a controlled manner.
• Mixing. The various synthesized compounds are mixed in specific proportions to emulate the flavor profile of chocolate. This may include the addition of vanillic or other esters to round out the flavor.
• Dilution and stabilization. The flavoring mixture is diluted in a suitable solvent, such as food grade alcohol or propylene glycol, and stabilized with added antioxidants to prevent alteration.
• Quality control. The product undergoes rigorous laboratory testing to ensure that the flavor is consistent and safe for consumption. This includes stability testing, chemical prophylaxis, and sensory testing.

The natural production of chocolate flavor (the phrase should be "Natural chocolate flavor") typically involves the extraction and blending of various components from cocoa beans. These components include cocoa mass, cocoa butter, and sometimes other flavoring substances to enhance the richness and complexity of the aroma.

• Selection. Preparation of high-quality cocoa beans that are sorted and cleaned to remove impurities and debris.
• Roasting. The beans are roasted at controlled temperatures to develop the desired flavor profile and to facilitate removal of the husk.
• Husking. After roasting, the broad beans are broken and the husks are separated from the seeds or nibs.
• Grinding of nibs. The cocoa nibs are ground into a fine paste known as cocoa mass, which is rich in natural cocoa fats and flavonoids.
• Extraction. The cocoa mass can be further processed to extract cocoa butter, leaving a cocoa solid that is then used to produce cocoa powder.
• Blending and refining. The cocoa mass, cocoa butter, and sometimes sugar and milk powder are blended and refined to a smooth, homogeneous consistency.
• Conching. The mixture is heated and agitated under controlled conditions in a process called tanning, which further develops flavor and texture.
• Tanning. The mixture is heated and agitated under controlled conditions in a process called tanning, which further develops flavor and texture.
• Quality control. Samples of the final product are tested to ensure that the flavor, aroma and texture meet the required standards.

The difference between a chemical aroma and a natural aroma is substantial.

Chocolate flavor is a chemically obtained compound unlike "Natural chocolate flavor"

Industrial process of chemical synthesis

• Identification of chocolate flavor components. Flavor analysts identify the main chemical compounds that contribute to the flavor and aroma of natural chocolate, such as theobromine, phenylethylamine, pyrazines, and others.
• Synthesis of flavor compounds. These compounds are synthesized in the laboratory through specific chemical reactions. For example, pyrazines, which contribute to the roasted and nutty notes, can be synthesized through Maillard reactions conducted in a controlled manner.
• Mixing. The various synthesized compounds are mixed in specific proportions to emulate the flavor profile of chocolate. This may include the addition of vanillic or other esters to round out the flavor.
• Dilution and stabilization. The flavoring mixture is diluted in a suitable solvent, such as food grade alcohol or propylene glycol, and stabilized with added antioxidants to prevent alteration.
• Quality control. The product undergoes rigorous laboratory testing to ensure that the flavor is consistent and safe for consumption. This includes stability testing, chemical prophylaxis, and sensory testing.

The natural production of chocolate flavor (the phrase should be "Natural chocolate flavor") typically involves the extraction and blending of various components from cocoa beans. These components include cocoa mass, cocoa butter, and sometimes other flavoring substances to enhance the richness and complexity of the aroma.

• Selection. Preparation of high-quality cocoa beans that are sorted and cleaned to remove impurities and debris.
• Roasting. The beans are roasted at controlled temperatures to develop the desired flavor profile and to facilitate removal of the husk.
• Husking. After roasting, the broad beans are broken and the husks are separated from the seeds or nibs.
• Grinding of nibs. The cocoa nibs are ground into a fine paste known as cocoa mass, which is rich in natural cocoa fats and flavonoids.
• Extraction. The cocoa mass can be further processed to extract cocoa butter, leaving a cocoa solid that is then used to produce cocoa powder.
• Blending and refining. The cocoa mass, cocoa butter, and sometimes sugar and milk powder are blended and refined to a smooth, homogeneous consistency.
• Conching. The mixture is heated and agitated under controlled conditions in a process called tanning, which further develops flavor and texture.
• Tanning. The mixture is heated and agitated under controlled conditions in a process called tanning, which further develops flavor and texture.
• Quality control. Samples of the final product are tested to ensure that the flavor, aroma and texture meet the required standards.

The difference between a chemical aroma and a natural aroma is substantial.

Mint flavoring is obtained chemically through distillation, extraction, or chemical treatment of oils present from plants such as spearmint and peppermint and is highly valued for its refreshing and cool taste.

Chemical Industrial Synthesis Process

• Isolation of Key Aromatic Compounds. The process begins with isolating the key aromatic compounds present in mint. These include menthol, menthone, and menthofuran.
• Synthesis of Aromatic Compounds. Some aromatic compounds can be synthesized through chemical reactions. For instance, menthol can be synthesized from isopropylcyclohexanone through catalytic hydrogenation.
• Extraction of Natural Flavors. Natural flavors can also be extracted from mint plants using techniques such as steam distillation or solvent extraction.
• Purification and Refinement. After isolation or synthesis, the aromatic compounds need to be purified and refined to remove impurities. This process may involve distillation, crystallization, or other purification techniques.
• Formulation. Once the purified aromatic compounds are obtained, they are blended in specific proportions to create a flavor that replicates the desired taste and aroma profile of mint.
• Quality Control. Throughout all stages of the process, quality control checks are performed to ensure the final product is safe, compliant with regulatory standards, and has the desired aromatic profile.
• Application. The synthesized mint flavor is then used in a variety of products, including chewing gum, confectionery, candies, oral hygiene products, beverages, and pharmaceuticals.

Just like with orange flavor, the primary goal with mint flavor is to achieve an aroma that closely resembles the natural taste of mint, employing both synthetic and extractive methods.

It's important to note that while synthetic methods play a significant role in the industrial production of orange flavor, efforts are often made to replicate the natural flavor as closely as possible to meet consumer preferences and regulatory requirements. Additionally, advancements in biotechnology have led to the development of microbial fermentation processes for producing natural flavors, providing alternative methods to traditional chemical synthesis.

In commercial products it can also be prepared by a Natural Industrial Production Process, but the diction should be "Natural Mint Flavor".

Form and color

Industrial artificial flavors are generally liquid and can range from colorless, pale yellow, and orange.

Orange flavoring is primarily obtained chemically  through the distillation, extraction, or chemical treatment of oils present in orange peels. It may also be combined with other flavors to create more complex taste profiles. 

Chemical Industrial Synthesis Process

• Isolation of Key Aromatic Compounds: The first step involves isolating the key aromatic compounds present in oranges. These compounds include limonene, citral, and various esters.
• Synthesis of Aromatic Compounds: Some aromatic compounds can be synthesized using chemical reactions. Limonene, for example, can be synthesized from turpentine oil through processes like the Hock rearrangement or by selective hydrogenation of α-pinene.
• Extraction of Natural Flavors: Natural flavors extracted from oranges can also be used in the synthesis process. These flavors can be obtained through cold pressing of orange peels or extraction using solvents.
• Purification and Refinement: Once the aromatic compounds are obtained, they undergo purification processes to remove impurities and ensure they meet the desired quality standards. Techniques such as distillation, chromatography, and crystallization may be employed for purification.
• Formulation: After purification, the individual aromatic compounds are blended in precise proportions to replicate the complex flavor profile of oranges. This formulation process requires careful consideration of the concentrations of each compound to achieve the desired flavor.
• Quality Control: Throughout the synthesis process, rigorous quality control measures are implemented to ensure the final product meets safety and regulatory standards. Analytical techniques such as gas chromatography, mass spectrometry, and sensory analysis are used to assess the flavor profile and purity of the synthesized orange flavor.
• Application: The synthesized orange flavor is then incorporated into various food and beverage products. It may be used in products such as soft drinks, candies, baked goods, and dairy products to impart the characteristic taste and aroma of oranges.

It's important to note that while synthetic methods play a significant role in the industrial production of orange flavor, efforts are often made to replicate the natural flavor as closely as possible to meet consumer preferences and regulatory requirements. Additionally, advancements in biotechnology have led to the development of microbial fermentation processes for producing natural flavors, providing alternative methods to traditional chemical synthesis.

In commercial products it can also be prepared by a Natural Industrial Production Process, but the diction should be "Natural Orange Flavor"

• Harvesting of oranges. Oranges are harvested at full ripeness to ensure the highest content of essential oils.
• Extraction of the peel. The peel of the oranges is removed as it contains essential oils rich in flavor.
• Cold pressing. The peel is cold-pressed to extract the essential oil without altering its heat-sensitive chemical components.
• Filtration. The extracted essential oil is filtered to remove solid particles and impurities.
• Distillation. The filtered oil may be further distilled to concentrate the desired aromatic components and remove undesirable compounds.
• Blending. The orange essential oil is blended with other natural or synthetic extracts to balance the flavor and achieve the desired aromatic profile.
• Quality control. Each batch of orange flavor is tested to ensure it meets quality and food safety standards.

Form and color 

Industrial artificial orange flavorings are generally liquid and can range from colorless, pale yellow, and orange.

Snail Secretion Filtrate is an ingredient included in cosmetic formulations for its regenerative and moisturizing properties.

Industrial Production Process

• Selection and breeding of snails. Specific types of snails, usually Cornu aspersum (previously known as Helix aspersa), are chosen for their ability to produce an optimal amount of mucin.
• Stimulation of secretion. Snails are stimulated to induce the secretion of mucin. This can be done through non-invasive methods, such as light exposure to steam or controlled humidity, ensuring no harm or stress to the animals.
• Collection of mucin. The secreted mucin is hygienically collected without causing harm to the snails. This collection occurs frequently to maintain the effectiveness of the mucin.
• Filtration. The collected mucin is filtered to remove impurities and particles, leaving a pure mucin filtrate.
• Purification. Further purification processes such as centrifugation and fine-pore membrane filtration are applied to concentrate the mucin and ensure the removal of any contaminants.
• Stabilization. The mucin is stabilized with approved preservatives to prevent degradation and maintain the efficacy of the final product.
• Quality control. Microbiological and chemical tests are conducted to ensure that the snail secretion filtrate is safe, pure, and ready for use in cosmetic products.

What it is used for and where

Snail secretion filtrate is prized for its ability to improve skin texture and accelerate the healing process. Rich in glycoproteins, enzymes, hyaluronic acid, and antioxidants, this natural ingredient helps promote skin elasticity, reduce the appearance of wrinkles and scars, and provide intense hydration. It is effective in treating a variety of skin problems, including aging, dryness, and damage caused by sun exposure. Used in serums, creams and masks.

Cosmetics - INCI Functions

• Skin conditioning agent. It is the mainstay of topical skin treatment as it has the function of restoring, increasing or improving skin tolerance to external factors, including melanocyte tolerance. The most important function of the conditioning agent is to prevent skin dehydration, but the subject is rather complex and involves emollients and humectants that can be added in the formulation.

Medical

A protective effect of snail secretion filtrate has been demonstrated in reducing macroscopic and histologic lesions of gastric ulcer in laboratory animals (1). It reduced inflammation in atopic dermatitis, an inflammatory and allergic disease (2).

Cosmetic Applications

• Skin Regeneration. Stimulates the production of collagen and elastin, improving skin elasticity and texture, which helps reduce the appearance of wrinkles and stretch marks (3).
• Moisturization. Rich in hyaluronic acid, it keeps the skin hydrated and plump, improving softness and smoothness.
• Healing Properties. Efficient in wound healing, it reduces acne scars and accelerates the skin repair process.
• Anti-inflammatory Effects. Reduces inflammation and redness, making it ideal for treating sensitive or irritated skin.
• Antioxidant. Protects the skin from environmental damage and free radicals, helping to prevent premature aging.

References_____________________________________________________________________

(1) Gugliandolo E, Cordaro M, Fusco R, Peritore AF, Siracusa R, Genovese T, D'Amico R, Impellizzeri D, Di Paola R, Cuzzocrea S, Crupi R. Protective effect of snail secretion filtrate against ethanol-induced gastric ulcer in mice. Sci Rep. 2021 Feb 11;11(1):3638. doi: 10.1038/s41598-021-83170-8.

Abstract. Gastric ulcer or peptic ulcer is a common disease worldwide. Basically, it develops when there is an imbalance between the protective and aggressive factors, especially at the luminal surface of epithelial cells. Thus, there is a constant interest in research new drugs for treatment of gastric ulcer. The snail secretion is a dense mucous, that covers the external surface of the snails, with important functions for the survival of snails. The biological proprieties of snail Helix Aspersa Muller mucus it has been known for centuries to treat human disorders in particular for skin disease. Recently the use of snail mucus has seen a worldwide increase, as a component in cosmetic product and it has been used in particular for the management of wound and skin disorders. In this study we use a murine model of ethanol intragastric administration which has been widely used to test the drugs efficacies and to explore the underlying mechanism for gastric ulcer development. The intragastric ethanol administration causes several mucosal damages and an induction of a severe inflammatory response. Our results show a significant protective effect of snail secretion filtrate in reducing macroscopic and histological lesions, as well the protective effect on mucus content, oxidative stress and inflammatory response. In conclusion this study demonstrate the protective effect of intragastrical snail secretion filtrate, in a model of ethanol-induced gastric ulcer in mice, suggesting its possible useful use in the treatment or prevention of gastric ulcer.

(2) Messina L, Bruno F, Licata P, Paola DD, Franco G, Marino Y, Peritore AF, Cuzzocrea S, Gugliandolo E, Crupi R. Snail Mucus Filtrate Reduces Inflammation in Canine Progenitor Epidermal Keratinocytes (CPEK). Animals (Basel). 2022 Jul 21;12(14):1848. doi: 10.3390/ani12141848. 

Abstract. Atopic dermatitis (AD) is an inflammatory and allergic disease, whose multifactorial etiopathogenesis is the consequence of the link between the genetic, immunological and environmental components. The complexity and difficulty in understanding the causes that trigger or exacerbate this pathology makes it difficult, once diagnosed, to proceed with a targeted and effective therapeutic process. Today, the new frontiers of research look to natural and innovative treatments to counteract the different manifestations of dermatitis. From this point of view, the mucus secreted by Helix aspersa Muller has proven, since ancient times, to be able to neutralize skin diseases. To study canine atopic dermatitis (cAD), we used cell lines of canine epidermal keratinocytes (CPEK) that are optimal to understand the biological reactivity of keratinocytes in vitro. The data obtained from our study demonstrate the anti-inflammatory capacity of snail secretion filtrate (SSF) in counteracting the production of proinflammatory cytokines produced during cAD, highlighting the opportunities for further studies to be able to identify new, natural and safe treatments for cAD and to open new frontiers for veterinarians and owners.

(3) Wojnarowicz, J., Wilk, A., Duchnik, E., & Marchlewicz, M. (2021). The effect of snail secretion filtrate on photoaged skin. Journal of Face Aesthetics, 4(2), 113-127.

Abstract. Skin is the organ in permanent contact with environmental factors which could accelerate the aging process. The changes occurring due to the aging process are particularly noticeable in the skin. Skin ageing is dependent on endogenous and exogenous factors determined by environmental factors, primarily the ultraviolet radiation (photoaging).The Authors reviewed the articles available at PubMed, ResearchGate and GoogleScholar on the composition and application of preparations containing snail mucus. The results of the literature analysis revealed that snail mucus contains substances such as allantoin, glycolic acid, lactic acid, collagen, elastin, extracellular matrix metalloproteinases as well as their inhibitors, and antioxidant enzymes. Also, it was demonstrated that the use of preparations containing snail mucus had beneficial effects on the condition of the skin, including improved skin hydration, normalisation of the thickness of the epidermis, improved skin structure, increased cell proliferation index, reduction of skin elastosis and decreased hyperpigmentation. Moreover, the regenerative mechanism of action of snail mucus resulted in a clinical alleviation of lesions in patients with dermatological problems of various aetiology. Therefore, it appears that snail mucus could be a good biostimulator and its use has many beneficial effects for the skin.

Sodium lauryl oxyethyl sulfate (Sodium Laureth sulfate or SLES), is a chemical compound and belongs to a group of salts of sulfated ethoxylated alcohols. It occurs in liquid form or clear transparent slightly yellow gel or white fine powder.

The name describes the structure of the molecule:

• Sodium is the sodium ion (Na+), an alkaline metal.
• Laureth is a term used in the cosmetics industry for a mixture of polyethylene glycol (PEG) and lauryl alcohol. The term 'laureth' is a contraction of 'lauryl ether', where 'lauryl' refers to the 12-carbon lauryl group derived from lauric acid, a medium-chain fatty acid found in coconut oil and palm kernel or palm oil.
• sulphate is a sulphate group (SO4-2-), a sulphur atom bonded to four oxygen atoms and having a negative charge.

The synthesis process takes place in different steps:

• Extraction.The raw materials are lauryl alcohol and ethylene oxide. Lauryl alcohol is typically derived from coconut or palm oil, while ethylene oxide is a petrochemical product.
• Ethoxylation. Lauryl alcohol is reacted with ethylene oxide in a process called ethoxylation. This reaction is catalysed by a base, usually a strong alkali such as potassium hydroxide. The term 'eth' in 'laureth' indicates that ethylene oxide has been added.
• Sulphonation. Ethoxylated alcohol is reacted with sulphur trioxide (SO3) to produce a sulphate.
• Neutralisation. The sulphate is neutralised with sodium hydroxide (NaOH) to produce sodium sulphate.
• Purification. The resulting product is purified through distillation and filtration to remove any unreacted materials and by-products.
• Quality control. The final product is tested to ensure that it meets quality standards.

SLES (Sodium laureth sulfate) must not be confused with SLS  because, although both are similar and have sulphuric acid and lauryl alcohol as their formula, differ in chemical properties. In SLES, which is less aggressive than SLS but is ethoxylated (obtained from ethylene oxide), it is not uncommon to find in SLES ethylene oxide and 1,4-dioxane residues, chemical compounds that are considered carcinogenic.

The term 'eth' refers to the ethoxylation reaction with ethylene oxide after which residues of ethylene oxide and 1,4-dioxane, chemical compounds considered carcinogenic, may remain. The degree of safety therefore depends on the degree of purity of the compound obtained. No manufacturer appears to provide this information on the label, at least as of the date of this review.

A preliminary remark must be made about synthetic surfactants, which can be divided into four groups:

• Anionic (SLS, ALS, SLES), which solubilises well with lipid monolayers but not with lipid bilayers model of liposomes or cytotoxicity tests towards cultured skin cells
• Nonionic amphoteric (CAPB), which solubilises well with both mono- and bilayers
• Biotensioactive (SAP), which penetrates monolayers at 1% dry mass without solubilisation, and probably penetrates bilayers, increasing their size (without solubilisation).

What it is for and where

Chemical intermediate, anionic surfactant, densifying and foaming agent, with good solvency, wide compatibility, strong resistance to hard water, high biodegradation and relatively low skin and eye irritation.

Sodium Laureth sulfate is used in cosmetics, in liquid detergents, such as hair and bath shampoos, dishwashing detergents, toothpastes, bubble bath and hand washing, soap etc.. In chromatography as a reagent, it has excellent properties as a solvent. In printing and dyeing industry, oil and leather, textile,,, it can be used as lubricant, dyeing agent, cleaner, foaming agent and degreasing agent.

Cosmetics

Cleansing agent. Ingredient that cleanses skin without exploiting the surface-active properties that produce a lowering of the surface tension of the stratum corneum. 

Foaming.  Its function is to introduce gas bubbles into the water for a purely aesthetic factor, which does not affect the cleaning process, but only satisfies the commercial aspect of the detergent by helping to spread the detergent. This helps in the commercial success of a cleansing formulation. Since sebum has an inhibiting action on the bubble, more foam is produced in the second shampoo. In practice, it creates many small bubbles of air or other gases within a small volume of liquid, changing the surface tension of the liquid.

Surfactant - Cleansing agent. Cosmetic products used to cleanse the skin utilise the surface-active action that produces a lowering of the surface tension of the stratum corneum, facilitating the removal of dirt and impurities. 

Surfactant - Emulsifying agent. Emulsions are thermodynamically unstable and are used to soothe or soften the skin and emulsify, so they need a specific, stabilising ingredient. This ingredient forms a film, lowers the surface tension and makes two immiscible liquids miscible. A very important factor affecting the stability of the emulsion is the amount of the emulsifying agent. Emulsifiers have the property of reducing the oil/water or water/oil interfacial tension, improving the stability of the emulsion and also directly influencing the stability, sensory properties and surface tension of sunscreens by modulating the filmometric performance.

Safety

It is used in mild soaps and shampoos. However, it can cause eye irritation if used in large quantities. Since it is not mandatory to indicate the percentage or quantity of the chemical on labels, it is still difficult to know how much Sodium Laureth sulfate is in the product. The scientific literature that has dealt with this chemical compound for decades has concluded in favour of a recognition of the irritant properties of Sodium lauryl ether sulphate. Since it is not uncommon for ethylene oxide (1) and 1,4-Dioxane, a synthetic cyclic ether traditionally used as a stabiliser (2), to be found in this chemical compound during the production process, the IARC (International Agency for Research on Cancer ) warns that ethylene oxide is carcinogenic to humans (3) and 1,4-Dioxane is potentially carcinogenic to humans (4). The real problem is that no manufacturer declares SLES as free of these two compounds on the label. So we cannot know if and how much ethylene oxide and 1,4-dioxane are present in the product we have purchased. In addition, 1,4-dioxane does not degrade easily and is therefore considered to be a water pollutant that must be removed using special techniques (5).

From the above, a rather negative picture emerges for SLES, and my opinion is to be cautious and not to buy products containing SLES unless the absence of ethylene oxide and 1,4-dioxane is clearly indicated.

 It is also important not to mistake the acronyms SLES (Sodium lauryl polyoxyethylene ether sulfate Sodium Laureth Sulfate) with SLS (Sodium lauryl sulfate), also a surfactant but much less aggressive.

The most relevant studies on this chemical compound have been selected with a summary of their contents:

Sodium Laureth sulfate studies

Typical characteristics of the commercial product Sodium lauryl polyoxyethylene ether sulfate Sodium Laureth Sulfate (SLES)

PSA	84.04000
LogP	4.48150
Safety

• Molecular Formula: C₁₄H₂₉NaO₅S
• Molecular Weight: 332.431 g/mol
• CAS: 15826-16-1
• EC Number: 239-925-1 
• UNII 410Q7WN1BX
• DSSTox Substance ID: DTXSID2029298    DTXSID70274019
• MDL number  
• PubChem Substance ID 
• InChI=1S/C14H30O5S.Na/c1-2-3-4-5-6-7-8-9-10-11-12-18-13-14-19-20(15,16)17;/h2-14H2,1H3,(H,15,16,17);/q;+1/p-1  
• InChl Key      ASEFUFIKYOCPIJ-UHFFFAOYSA-M
• SMILES    CCCCCCCCCCCCOCCOS(=O)(=O)[O-].[Na+]
• IUPAC   sodium;2-dodecoxyethyl sulfate
• RTECS    KK7890000

Synonyms:

• SLES
• Sodium dodecylpoly(oxyethylene) sulfate
• Sodium Laureth sulfate

 References______________________________________________________________________

(1) Vleugels LF, Pollet J, Tuinier R. Polycation-sodium lauryl ether sulfate-type surfactant complexes: influence of ethylene oxide length. J Phys Chem B. 2015 May 21;119(20):6338-47. doi: 10.1021/acs.jpcb.5b02043.

(2) Black RE, Hurley FJ, Havery DC. Occurrence of 1,4-dioxane in cosmetic raw materials and finished cosmetic products. J AOAC Int. 2001 May-Jun;84(3):666-70.

(3) Ethylene oxide. IARC Monogr Eval Carcinog Risks Hum. 1994;60:73-159. 

(4) 1,4-Dioxane. IARC Monogr Eval Carcinog Risks Hum. 1999;71 Pt 2(PT 2):589-602.

Wilbur S, Jones D, Risher JF, Crawford J, Tencza B, Llados F, Diamond GL, Citra M, Osier MR, Lockwood LO. Toxicological Profile for 1,4-Dioxane. Atlanta (GA): Agency for Toxic Substances and Disease Registry (US); 2012 Apr.

(5) Scaratti G, De Noni Júnior A, José HJ, de Fatima Peralta Muniz Moreira R. 1,4-Dioxane removal from water and membrane fouling elimination using CuO-coated ceramic membrane coupled with ozone. Environ Sci Pollut Res Int. 2020 Jun;27(18):22144-22154. doi: 10.1007/s11356-019-07497-6.

Cola Acuminata Seed Extract is a naturally occurring compound made from the seeds of the kola plant belonging to the Sterculiaceae family.

The name describes the structure of the molecule:

• Cola Acuminata is the scientific name for the kola tree, also known as kola or cola nut, native to the tropical forests of Africa. The seeds of this plant are commonly used for their stimulating properties (1).
• Seed Extract indicates that the product is a concentrated form obtained from processing the seeds of Cola Acuminata.

Industrial Production Process

• Harvesting of Cola acuminata seeds. The seeds are collected once the kola nut fruits are mature.
• Cleaning and preparation of seeds. The seeds are cleaned to remove debris and other external impurities.
• Drying of seeds. The seeds are sun-dried or dried using industrial dryers to reduce moisture content and facilitate extraction.
• Maceration. The dried seeds are ground into a fine powder to increase the exposed surface area to the solvent.
• Solvent extraction. The powder is treated with an appropriate solvent, such as ethanol or water, to extract active compounds like caffeine and tannins.
• Filtration. The extracted solution is filtered to remove solid particles and impurities.
• Evaporation. The solvent is evaporated, usually under vacuum conditions, to concentrate the extract.
• Quality control. The concentrated extract is tested to ensure it meets quality and food safety standards.

What it is used for and where

Cola Acuminata Seed Extract is derived from the seeds of the kola tree. This extract is rich in caffeine and theobromine, two natural stimulants known for their energizing and tonic properties (2). It is often used in cosmetic products and dietary supplements to promote mental and physical well-being, enhance concentration, and reduce fatigue. In cosmetics, cola seed extract can be used for its antioxidant properties and to improve blood circulation, helping to revitalize and tone the skin. It is also used in hair care products to stimulate the scalp and promote hair growth.

Cosmetics - INCI Functions

• Skin conditioning agent. It is the mainstay of topical skin treatment as it has the function of restoring, increasing or improving skin tolerance to external factors, including melanocyte tolerance. The most important function of the conditioning agent is to prevent skin dehydration, but the subject is rather complex and involves emollients and humectants that can be added in the formulation.

CAS   89997-82-0

EC number   289-720-6

Cosmetic Applications

Stimulating Properties. Rich in caffeine and theobromine, the extract stimulates blood circulation in the skin, contributing to a more toned and revitalized appearance.

Antioxidant Effects. Helps combat free radical damage and protects the skin from premature aging.

Reduction of Swelling. Useful in eye contour products, it helps reduce swelling and improves skin tone.

Energizing. Enhances skin vitality, making it brighter and more vigorous.

Collagen Production Support. Caffeine can support collagen production, keeping the skin elastic and youthful.

Non-Cosmetic Applications

Food Industry. Kola nut extract is traditionally used in energy drinks and soft drinks for its stimulating properties and as a natural flavoring.

Pharmaceutical. Used for its central nervous system stimulating properties, it can be employed in medicines for managing fatigue and sleepiness.

Dietary Supplements. As a supplement, it is used to improve concentration and energy due to its active components like caffeine.

Herbal Products. In herbal medicine, the extract is used to improve metabolism and as a digestive aid due to its stimulating properties.

References_____________________________________________________________________

(1) Lowe, H. I., Watson, C. T., Badal, S., Peart, P., Toyang, N. J., & Bryant, J. (2014). Promising efficacy of the Cola acuminata plant: a mini review. Advances in biological chemistry, 4(04), 240.

Abstract. Cola acuminata also known as the bissy nut extract was originally endemic to Africa but is now present in a number of tropical countries including Jamaica. Despite its rich history of ethnomedicinal use and promising bioactivity, there still exists limited research on this plant. Exploring and compiling the ethnomedicinal usage, identified bioactivities and isolates of C. acuminata will prove useful in steering future directional research with the hope of reaping the plant’s full beneficial properties. The plant’s traditional use encompass; cancer treatment, an antidote for poisoning, suppressing one’s appetite, increasing alertness, treating migraine and motion sickness, obtaining a state of euphoria in addition to being used in certain traditional practices. Because of the plant’s copious ethnomedicinal use, researchers were led to believe that the low incidence of pro- state cancer evidenced amongst Asians could be as a result of phytochemicals present in the bissy nut. Research conducted in our lab confirmed the anti-cancer potential of the plant and recent research has identified a number of secondary metabolites present in C. acuminata which could be responsible for the observed bioactivities. The plant has also shown promise as an anti-microbial agent. This paper confirms the efficacy of the bissy nut plant both as an ethnomedicine as well as warranting further research that may prove useful both in the pharmaceutical and nutraceutical industries.

(2) Adediwura, F. J., Bernard, N., & Omotola, A. (2011). Biochemical Effects of Chronic Administration of Cola acuminata (P. Beauv.) Schott & Endl Extracts in Alloxan Induced Diabetic Rats. Asian Journal of Pharmaceutical & Biological Research (AJPBR), 1(3).

Abstract. Objective: the objective of the study is to investigate the antidiabetic and antilipidemic effects of the pet. ether, dichloromethane and methanol extracts of C. acuminata stem bark in diabetic rats. Methods: The effect of chronic administration of the methanol extract, pet. ether and dichloromethane fractions of the stem bark of C. acuminata were evaluated in alloxan induced diabetic rats for 28 days. The glucose oxides and other standard methods were adopted for the determination of the blood glucose and other biochemical parameters. Results: The methanol extract, pet. ether and dichloromethane fractions significantly (P<0.05) lowered the blood glucose levels of the diabetic rats. The peak effect was exerted by the methanol extract with 41.1% decrease in cholesterol level of the diabetic rats after 28 days when compared with value on day 10 and 61.3% decrease in blood glucose level on day 21 when compared with the untreated group. Conclusion: The study further confirms the glucose lowering effect of C. acuminata. In addition, it revels that the compound(s) responsible for the cholesterol and glucose lowering effects re diverse in nature.