Formulation and characterisation of cosmetic cream in various concentrations of natural oil / Lina Hazwaniz Dzulkifli

The aim of this work was to investigate the characteristic of cosmetic cream which comprises three different types of natural oil at different concentrations. Nine cosmetic cream formulation were made, three formulations with same type of natural oil, only varying by the concentration of the oil which is 5%, 10% and 15%. The nine formulations were then subjected to several instrumental analysis and sensory analysis. Particle size distributions of the formulations were performed to get information on uniformity and mean size diameter for each formulation. Besides, extensive rheological characterization of the creams was carried out, including flow and oscillation test. In addition, an instrumental textural characterization of the cosmetic cream was performed using texture analyzer with different test of consistency and spreadability. Sensory analysis was done by 10 panels to assess 8 questions in the questionnaire regarding spreadability, glossiness, oiliness, stickiness, softness and slipperiness of the formulations when applying onto their skin. Result varies on concentration and natural oils. Formulation with virgin coconut oil gave the best result in instrumental and sensory analysis.