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Development of cosmetic cream fulfilling standards of CPK certification
Zinkovska, Natalia ; Hurčíková, Andrea (referee) ; Smilek, Jiří (advisor)
The aim of this diploma thesis is to propose a recipe of natural BB-creams with the desired properties (different color shades, that will be suitable for Central European skin type; flow properties, texture, spreadability, stability). The experimental part of the thesis is mainly focused on the development of BB-cream formulas. Several different formulations with diverse dispersion medium (water and aloe vera/water in a suitable ratio) have been proposed, and three different shades of BB-cream have been developed. The flow properties (viscosity) of the samples were measured, accelerated stability tests were realized by using the dispersion analyzer LUMISizer, the obtained results were correlated with the results of stress temperature tests. The results of the rheological analysis showed that the flow properties of the creams are comparable with commercially available preparations. Stress temperature tests have shown that prepared samples remain stable over 4 cycles (12 weeks) of changing storage temperature, accelerated destabilization tests performed by LUMISizer confirmed their stability. The colour coordinates of the developed shades were measured using a spectrophotometer and compared with commercial analogues. Also the questionnaire for sensory evaluation of preparations for more comprehensive analysis of prepared BB-creams was developed. The 25 female respondents of different ages participated in servey. The results of sensory evaluation showed that textural properties of developed creams are satisfactory for potential consumers.
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Development of cosmetic cream fulfilling standards of CPK certification
Zinkovska, Natalia ; Hurčíková, Andrea (referee) ; Smilek, Jiří (advisor)
The aim of this diploma thesis is to propose a recipe of natural BB-creams with the desired properties (different color shades, that will be suitable for Central European skin type; flow properties, texture, spreadability, stability). The experimental part of the thesis is mainly focused on the development of BB-cream formulas. Several different formulations with diverse dispersion medium (water and aloe vera/water in a suitable ratio) have been proposed, and three different shades of BB-cream have been developed. The flow properties (viscosity) of the samples were measured, accelerated stability tests were realized by using the dispersion analyzer LUMISizer, the obtained results were correlated with the results of stress temperature tests. The results of the rheological analysis showed that the flow properties of the creams are comparable with commercially available preparations. Stress temperature tests have shown that prepared samples remain stable over 4 cycles (12 weeks) of changing storage temperature, accelerated destabilization tests performed by LUMISizer confirmed their stability. The colour coordinates of the developed shades were measured using a spectrophotometer and compared with commercial analogues. Also the questionnaire for sensory evaluation of preparations for more comprehensive analysis of prepared BB-creams was developed. The 25 female respondents of different ages participated in servey. The results of sensory evaluation showed that textural properties of developed creams are satisfactory for potential consumers.
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