The study of the rheological properties of a cosmetic cream based on the prebiotic Biolin P
DOI:
https://doi.org/10.24959/nphj.26.194Keywords:
prebiotic Biolin P; cosmetic cream; rheology; viscosity; thixotropy; structural stabilityAbstract
Aim. To study the rheological characteristics of model samples of an oil-in-water emulsion-type cosmetic cream based on the prebiotic Biolin P with different combinations of emulsifiers and thickeners in order to assess their non-Newtonian behavior, thixotropic properties, and the effect of the formulation composition on the structural and mechanical parameters of cream systems.
Materials and methods. The study objects were model samples of cosmetic creams based on the prebiotic Biolin P with different combinations of emulsifiers, thickeners, and active components. The structural and mechanical properties of the samples were examined using a Brookfield DV-III Ultra rotational viscometer (Brookfield Engineering Laboratories, USA) with a CPE 44Y cone/plate spindle, which allowed determination of the dynamic viscosity, rheological behavior, and structural and mechanical characteristics of the samples studied, which was important for assessing their stability and consumer properties.
Results. The work presents the results of the rheological studies of model samples of cosmetic creams based on the prebiotic Biolin P. It was found that their structural and mechanical properties significantly depended on the formulation composition, in particular on the type of emulsifiers and thickeners. The samples studied showed non-Newtonian behavior confirmed by a decrease in dynamic viscosity with an increase in the shear rate. The most pronounced thixotropic properties and rapid structural recovery after mechanical stress were observed in samples with Emulsiphos, Olivem 1000, and Montanov 200 emulsifiers. The addition of the thickener Lanol P led to an increase in the hysteresis loop area, indicating slowed structural recovery of the system. The results obtained showed that an initial viscosity in the range of 2300–3800 mPa·s provided an optimal balance of fluidity and ease of application, while its increase to 4500–5300 mPa·s enhanced the temperature stability of the cream but negatively affected its consumer properties when applied to the skin.
Conclusions. Rheological characteristics are of practical significance for the selection and adjustment of technological parameters in the processes of mixing, emulsification, and filling, and they also determine the tactile and organoleptic properties of the cream, in particular the ease of spreading, absorption rate, and sensory feel after application; it directly affects the consumer perception of the product. The studies evaluating the influence of the formulation composition on the structural and mechanical properties of cream systems can be used to optimize the composition of cosmetic creams with prebiotics.
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