Evaluation of the Brazilian Cosmetic Legislation and its impact on the industries during the 20th century

ABSTRACT Cosmetics have been used since the very first days of human life. This early and continuing consumption has resulted in the growth of the Cosmetic Industry (C.I.). The C.I. must continue to invest in the development of innovative products which are safe for the consumers. On the other hand, the Health Agency should issue laws regulating the development of products. Thus, the aim of this study was to evaluate the Brazilian Cosmetic Legislation before ANVISA and the challenges for the C.I. during the 20th century regarding the development of safe and effective cosmetics, and to show the importance of this legislation in the R&D. A Bibliographic and Documentary Exploratory Research was conducted based on safety and efficacy data contained in scientific studies and legal documents. The study showed that the creation of ANVISA was necessary because no resolution had been published about the safety and efficacy of cosmetics for the C.I. before ANVISA. However, the challenges faced by the C.I. may have had a negative impact on the health of consumers. Finally, it was concluded that the actions before ANVISA were insufficient to the C.I.. Thus, the creation of ANVISA was essential to have a regulatory basis fot the C.I

Thermodynamic incompatibility and complex formation in pectin/caseinate mixtures

The instability of polysaccharide/protein mixtures occurs because of either thermodynamic incompatibility or complexation. We studied which instability mechanism dominated given the external conditions. Therefore the effect of temperature, pH, and biopolymer concentration on the phase separation of pectin/caseinate mixtures was investigated. At pH > 6, thermodynamic incompatibility with spinodal decomposition was observed in pectin/caseinate mixtures resulting in the formation of water-in-water emulsions in intermediate stages of the phase separation process. The demixing rate of these emulsions and appearance of two macroscopic phases (lower phase enriched with caseinate and upper phase with pectin) was retarded when the pectin concentration increased or when the storage temperature decreased due to a higher viscosity of the mixtures at those conditions. As the pH of the mixture was lowered below 6, pectin accumulated in the caseinate-rich phase. Complexation of pectin and caseinate led to the formation of microparticles (approximately 3 microm), whose shape depends on the biopolymer concentration ratio and rate of acidification. These pectin/caseinate particles do not coalesce and are insensitive to salt addition.status: publishe