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Abstract

The aim of the present invention is to obtain fatty esters from fatty acids derived from vegetable oils and butters, through an enzymatic process, so that said esters can act as emollients, emulsifiers and co-emulsifiers with differentiated performance, having high spreadability and slidability compared to the prior-art products. More specifically, the present invention relates to an enzymatic process for obtaining a fatty ester, comprising: a) obtaining a fatty acid through the enzymatic hydrolysis (saponification) of vegetable oils and butters selected from cupuagu butter, sapucainha butter, ucu{acute over (υ)}ba butter, murumuru butter, palm olein, pataua oil, tucuma oil, inaja oil, passion fruit oil, pequi oil and nasturtium oil; b) reacting the fatty acid with a fatty alcohol selected from capric alcohol, caprylic alcohol, isoamylic alcohol, lauric alcohol, myristic alcohol, lorol (70:30 mixture of lauric alcohol and myristic alcohol), cetyl alcohol, stearyl alcohol, cetostearyl alcohol (70:30 mixture of cetyl alcohol and stearyl alcohol), sorbitol, sorbitan, glycerin, polyglycerin, other polyols and mixture thereof, in the presence of an enzyme, in at least one reactor, at a temperature of from 40 to 80 QC; c) stirring the reaction solution; d) removing moisture from the reaction medium; e) vacuum filtering said solution to obtain the fatty ester. The fatty esters obtained through the process of the present invention can be used in the preparation of cosmetic compositions.

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First Claim