A study on the physical characteristics of lip balms formula ted with various combination of the natural butters / Nurul Shazlin Azmi

This research was conducted to study the physical characteristics of the lip balms formulated with various combination of natural butters namely Shea butter, Cocoa butter and Mango butter. The study was carried out to get information on the lip balm formulations based on the combination of natural butters that can suit the customer's acceptance. The study was done based on the physical characteristics of the lip balms measured by two types of analysis which were texture analysis by TA XT Plus Texture Analyzer and sensory analysis by panel acceptance test. The physical characteristics that were measured by TA XT Texture Analyzer were hardness, brittleness and stiffness by Penetrometer Test and Cantilever Rig Test. The sensory analysis evaluated four types of attributes which were spreadibility, hardness, tackiness and smoothness. In this study, six lip balm samples were formulated with different proportion amount of natural butters with constant amount of the beeswax and oils. There are Cocoa butter, Shea butter, Mango butter, combination of Cocoa and Shea butter, combination of Cocoa and Mango butter and combination of Shea and Mango butter lip balms. The reference sample was bought from the market to be used to make a comparison with the lip balms that has been formulated. Based on the physical characteristics, the Shea and Mango butter gave good physical characteristics compared to Cocoa butter. Thus, the combination of the Shea and Mango butter in lip balm formulation became the most preferable lip balm by the panels among other formulations.