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New Butter and Oil



Published November 14, 2005
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International Cosmetic Science Center (ICSC), Lystrup, Denmark, has un-veiled Internal Stabilization, a method that stabilizes oils and butters internally from oxidation and degradation using the natural antioxidant properties of rosemary. It does not require the heating, homogenization, labor, handling, powders or other procedures needed for the external addition of antioxidants to oils through mixing. Executives said this process helps to prolong shelf-life, reduce preservatives with its antimicrobial nature and act as an anti-inflammatory and antioxidant. More info: 45-87-43-08-18; Fax: 45-86-22-99-96; Website: www.icsc.dk.


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