Awang Bono, and Ho, Chong Mun and Mariani Rajin, (2006) Effect of various formulation on viscosity and melting point of natural ingredient based lipstick. In: 4th Asia-Pacific Chemical Reaction Engineering Symposium on New Opportunities of Chemical Reaction Engineering in Asia-Pacific Region , 12-15 Jun 2005 , Gyeongju, South korea.
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Official URL: http://dx.doi.org/10.1016/S0167-2991(06)81691-5
Lipstick is one of the decorative cosmetic products that command a unique market. Advanced technology has been used to manufacture modem lipsticks with vast functionality. In the last quarter of twentieth century, cosmetic industries exist with technology of their own. Every year, users were introduced with various new cosmetics products of the latest trend. The quality of lipstick is directly linked to the basic material used in the formulation. Varying the ratio of the ingredient used determines the final product characteristic. A common problem in pre-formulation of the cosmetic product is the optimisation of the mixture composition aimed to obtain a product with the required characteristic. In this work, various compositions of natural waxes, oils, and colorant were used to prepare the lipstick formulations. Mixture design was performed to obtain the optimum formulation. Twenty-five combination components were selected according to the D-optimal criterion. The viscosity and melting point of the lipsticks were studied. Contour graphics were formed to assess the change in the response surface in order to understand the effect of the mixture composition on lipstick characteristics.
|Item Type:||Conference Paper (UNSPECIFIED)|
|Uncontrolled Keywords:||Cosmetic, Lipstick formulation, Natural ingredient, Mixture design, D-optimal|
|Subjects:||?? TP200-248 ??|
|Divisions:||SCHOOL > School of Engineering and Information Technology|
|Deposited By:||IR Admin|
|Deposited On:||07 Oct 2011 11:00|
|Last Modified:||29 Dec 2014 16:31|
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