Formulation and characterization of cosmetic creams containing oliwax and oliwax LC / Nur Qatrunnada Mohd Sukhairi

Creams are emulsions comprised of water-in-oil emulsion (W/O) and oil-in-water emulsion (O/W). Oil phase can be butter and oils. Cocoa butter, Oliwax LC and Oliwax have been used to produce butter body cream . Oliwax LC (Cetyl Palmitate, Sorbitan Palmitate, Sorbitan Olivate) is a stabilizing agent and liquid crystal promoter whereas Oliwax (Hydrogenated Olive Oil) is the ideal ingredient to enhance the stability of the oily phase of the emulsions. In this study,we analyse the rheology, texture, droplet size distribution, droplet surface charge and sensory profile. The formulations were characterizedby using rheometer, texture analyser, mastersizer, zetasizer and sensory profile. The preparation of emulsion consisted of oily phase was dispersed in aqueous phase (0/W emulsion).Cetostearyl alcohol gave viscosity to the cream whereas Sensolene gave the moisture properties of body cream. The rheology study wouldanalyse Storage Modulus (G'),Loss Modulus (G") and complex viscosity. From the results, Oliwax showed the higher value of viscosity as compared to the Oliwax LC. For texture analysis,Oliwax showed good texture during spreadability and back extrusion method.In addition, Oliwax also showedgood droplet surface charge which is -30.3 mV. On the contrary, Oliwax LC which is F2 containing smallest droplet size distribution which is 12.464µm. Based on the sensory profile results, formulations containing Oliwax are more preferrable for evaluators since Oliwax LC showed higher firmness of the bodycream during spreading onto their skin.In conclusion, Oliwax which is F10 shows good results on rheology, texture and droplet surface charge whereas Oliwax LC which is F2 shows smallest droplet size distribution. Most of panels prefered Oliwax which is F8 as the best texture of butter body cream.