Formulations of lip balm using natural colours from plants

As the demand for natural and eco-friendly beauty products increases, a lip balm was formulated using safe, simple, and trustworthy natural ingredients. In this project, natural colourants were extracted from commonly available plant materials, including carrot, tomato, rose petals, orange peel, cinnamon, papaya, and jasmine green tea. A plain formulation without added colour served as the control. Each plant powder was infused in mineral oil using a gentle double-boil method to extract colourants, and the resulting-colored oils were incorporated into lip balm formulations along with beeswax, shea butter, and vitamin E. The finished lip balms were evaluated for several physicochemical properties, including pH, melting point, texture, colour stability, and moisturization. Additionally, a small group of evaluators was engaged to assess sensory attributes such as appearance, texture, and scent. The findings were promising. Carrot, tomato, and orange peel produced the most vibrant colours, ranging from yellow-orange to golden and reddish hues. Rose and jasmine contributed subtle colours and mild floral aromas, while cinnamon provided an earthy tone with a warm fragrance. All formulations melted smoothly within the range of 40–45°C, remained stable at room temperature, and exhibited pH values between 6.75 and 7.85. Moisturizing performance across all samples was primarily attributed to the base ingredients used, as the infused plant colourants were not intended to influence hydration or texture. Overall, the study demonstrated the feasibility of producing lip balms that are visually appealing, moisturizing, and pleasant to use, using only natural ingredients without synthetic dyes.