- Tytuł:
- Development of a recipe and production method for enzymatic hand peeling
- Autorzy:
-
Smolińska, Beata
Wyżykowska, Monika
Rożniakowski, Kamil Krzysztof - Powiązania:
- https://bibliotekanauki.pl/articles/24200475.pdf
- Data publikacji:
- 2023
- Wydawca:
- Politechnika Łódzka. Wydawnictwo Politechniki Łódzkiej
- Tematy:
-
cosmetic technology
hand care cosmetic
enzyme peeling
cosmetic formulations
technologia kosmetyczna
kosmetyki do pielęgnacji dłoni
peeling enzymatyczny
formulacje kosmetyczne - Opis:
- The study focused to develop an enzyme hand peeling. The first stage of the investigation dependent on selecting the qualities that the cosmetic should have. When creating the product, the assumption was made that it would have an exfoliating, moisturizing, firming and even-toning effect. The peeling was developed in several stages starting with the consideration of the cosmetic formulation, the selection of suitable raw materials and the execution of the formulation according to the adopted method. For the preparation of the peeling, the emollients used were so-called oily emollients, including sweet almond oil, Shea butter, coconut oil, oil/water (O/W) emulsifier, stabilizers, moisturisers, rheology modifier, filler, active substances, preservative and solvent. The peeling was prepared on the principle of O/W emulsion. The formulation was made using the classic "hot" method. More than a dozen trials were performed to obtain a product with the desired properties. Subsequently, the peeling was subjected to sensory and hedonistic analysis. Its density, viscosity and stability were evaluated. The formulation was also tested for pH. The final scrub was characterized by an intense but pleasant fragrance, very easy spreading on the skin, light texture, pleasant sensation after use. Hedonistic research has shown that obtained enzyme peeling was fully acceptable in terms of application, color, consistency and feelings after use. The final cosmetic product was also characterised by poor moisturisation and too strong abrasiveness.
- Źródło:
-
Biotechnology and Food Science; 2023, 85, 1; 63--70
2084-0136
2299-6818 - Pojawia się w:
- Biotechnology and Food Science
- Dostawca treści:
- Biblioteka Nauki
Artykuł