It was developed from a balanced combination between unfermented Colombian cocoa beans and the "cascarilla", an agro-industrial waste from the production of chocolate. With our technology, we reinvented the concept of cacao, taking advantage of its potential thanks to its easy incorporation and functional performance in various cosmetic formulations.
Origin
BioEmulsion® Cacao is obtained from a balanced combination of unfermented purple cocoa beans and "cascarilla" (cocoa shell), an agro-industrial residue from chocolate production. Our cocoa grows on the Caribbean coasts of our country. We buy the whole fruit directly from an association of organic cocoa farmers called ASCOPRAUR. All the cocoa we use is certified organic and produced by small farmers. The cocoa harvest is done by the local farmer.
In regular chocolate production, after harvest, they must process the fruit, remove the cocoa shell, ferment the pulp with the bean, and dry the beans in the sun. This whole process takes more than a week, and the chocolate companies buy the beans directly after all this process. With our BioEmulsion® we buy the whole fruit directly without any post-harvest treatment at a price higher than that of the chocolate industries.
Data Sheet
Tonic,
Antioxidant,
Emollient.
Properties
Our BioEmulsion® technology gives our Cocoa ingredient added value for the formulation of innovative, natural and functional cosmetic products.
Easy incorporation
Our ingredient is designed to be applied in cosmetic formulations such as solution, gel, serum and emulsion. It does not require heating and can even be incorporated at the end of the formulation process.
Naturalness and Freshness
Our ingredient is formulated with unfermented raw cocoa which allows to preserve all its assets.
To produce one kg of BioEmulsion® approximately 1500 cocoa beans are required.
