Uses of cetyl cacaoateTM in lipstick development: sensory evaluation
The use of Cetyl CacaoateTM in lipstick formulation was evaluated by varying the porpotion of waxes mixture among carnauba wax, jojoba ester and Cetyl CacaoateTM based on Simplex centroid {3,3} experimental design. Sensory evaluation was carried out by nine trained panels using quantitative descript...
保存先:
| 主要な著者: | , , , |
|---|---|
| フォーマット: | 論文 |
| 言語: | English |
| 出版事項: |
Universiti Kebangsaan Malaysia
2010
|
| オンライン･アクセス: | http://journalarticle.ukm.my/7324/1/01_Md_Yeaminhossain.pdf http://journalarticle.ukm.my/7324/ http://www.ukm.my/jsm/english_journals/vol39num2_2010/contentsVol39num2_2010.html |
| タグ: |
タグ追加
タグなし, このレコードへの初めてのタグを付けませんか!
|
| id |
my-ukm.journal.7324 |
|---|---|
| record_format |
eprints |
| spelling |
my-ukm.journal.73242016-12-14T06:43:45Z http://journalarticle.ukm.my/7324/ Uses of cetyl cacaoateTM in lipstick development: sensory evaluation Samuel Yap, Kian Chee H. Sarini, A. Aminah, S. Sabariah, The use of Cetyl CacaoateTM in lipstick formulation was evaluated by varying the porpotion of waxes mixture among carnauba wax, jojoba ester and Cetyl CacaoateTM based on Simplex centroid {3,3} experimental design. Sensory evaluation was carried out by nine trained panels using quantitative descriptive analysis (QDA) method. The attributes agreed in the sensory languages development session were easy to apply, off flavor, hardness, texture, moist, appearance on lip after use, glossy, oily, comfortability after use, and long lasting. Results showed that Cetyl CacaoateTM increased the score of easy to apply but decreased the score for hardness. Cetyl CacaoateTM in the lipstick formulation increased the oily feels whereas carnauba wax gave less oily effect. No off flavor was detected for all the samples. However, the panels had different perception on comfortability after use, and long lasting. The ratio of cosmetic waxes in lipstick formulation which gave scores close to reference sample were 1/2 Cetyl CacaoateTM : 1/2 jojoba ester and 2/3 Cetyl CacaoateTM : 1/6 jojoba ester : 1/6 lilin carnauba. Universiti Kebangsaan Malaysia 2010-04 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/7324/1/01_Md_Yeaminhossain.pdf Samuel Yap, Kian Chee and H. Sarini, and A. Aminah, and S. Sabariah, (2010) Uses of cetyl cacaoateTM in lipstick development: sensory evaluation. Sains Malaysiana, 39 (2). pp. 233-237. ISSN 0126-6039 http://www.ukm.my/jsm/english_journals/vol39num2_2010/contentsVol39num2_2010.html |
| institution |
Universiti Kebangsaan Malaysia |
| building |
Perpustakaan Tun Sri Lanang Library |
| collection |
Institutional Repository |
| continent |
Asia |
| country |
Malaysia |
| content_provider |
Universiti Kebangsaan Malaysia |
| content_source |
UKM Journal Article Repository |
| url_provider |
http://journalarticle.ukm.my/ |
| language |
English |
| description |
The use of Cetyl CacaoateTM in lipstick formulation was evaluated by varying the porpotion of waxes mixture among carnauba wax, jojoba ester and Cetyl CacaoateTM based on Simplex centroid {3,3} experimental design. Sensory evaluation was carried out by nine trained panels using quantitative descriptive analysis (QDA) method. The attributes agreed in the sensory languages development session were easy to apply, off flavor, hardness, texture, moist, appearance on lip after use, glossy, oily, comfortability after use, and long lasting. Results showed that Cetyl CacaoateTM increased the score of easy to apply but decreased the score for hardness. Cetyl CacaoateTM in the lipstick formulation increased the oily feels whereas carnauba wax gave less oily effect. No off flavor was detected for all the samples. However, the panels had different perception on comfortability after use, and long lasting. The ratio of cosmetic waxes in lipstick formulation which gave scores close to reference sample were 1/2 Cetyl CacaoateTM : 1/2 jojoba ester and 2/3 Cetyl CacaoateTM : 1/6 jojoba ester : 1/6 lilin carnauba. |
| format |
Article |
| author |
Samuel Yap, Kian Chee H. Sarini, A. Aminah, S. Sabariah, |
| spellingShingle |
Samuel Yap, Kian Chee H. Sarini, A. Aminah, S. Sabariah, Uses of cetyl cacaoateTM in lipstick development: sensory evaluation |
| author_facet |
Samuel Yap, Kian Chee H. Sarini, A. Aminah, S. Sabariah, |
| author_sort |
Samuel Yap, Kian Chee |
| title |
Uses of cetyl cacaoateTM in lipstick development: sensory evaluation |
| title_short |
Uses of cetyl cacaoateTM in lipstick development: sensory evaluation |
| title_full |
Uses of cetyl cacaoateTM in lipstick development: sensory evaluation |
| title_fullStr |
Uses of cetyl cacaoateTM in lipstick development: sensory evaluation |
| title_full_unstemmed |
Uses of cetyl cacaoateTM in lipstick development: sensory evaluation |
| title_sort |
uses of cetyl cacaoatetm in lipstick development: sensory evaluation |
| publisher |
Universiti Kebangsaan Malaysia |
| publishDate |
2010 |
| url |
http://journalarticle.ukm.my/7324/1/01_Md_Yeaminhossain.pdf http://journalarticle.ukm.my/7324/ http://www.ukm.my/jsm/english_journals/vol39num2_2010/contentsVol39num2_2010.html |
| _version_ |
1643737085143678976 |
| score |
13.250246 |