Formulación y desarrollo de crema lavaloza fortificada con cascarilla de cacao

Abstract

This project, carried out in the R&D laboratory of CasaLuker S.A.’s La Joya plant, focused on the experimental formulation of a dishwashing cream incorporating cocoa husk as a partial substitute for a chemical filler. Based on a bibliographic market study targeting female consumers aged 29 to 59 in the Bosa locality (UPZ El Porvenir), three prototypes were developed with 1% and 5% cocoa husk, varying the stage of incorporation. The third prototype—adjusted with a mousse-type fragrance, orange color, and 1% inclusion—showed the best performance, with a pH of 10.1, foam generation of 153.5, high efficiency in removing grease (25 mini-plates), and excellent stability without syneresis. The report concludes with a strategic plan emphasizing digital promotion tools, customer engagement actions, and communication of the environmental value of using cocoa husk.