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http://dx.doi.org/10.7841/ksbbj.2011.26.1.083

Stability Evaluation of the Cosmetics Containing Lotus Leaf Extract  

Choi, Sun-Ju (Department of Food and Biotechnology, and Center for Food Function and Safety, Hoseo University)
Kim, So-Young (Natural Choice Co., Ltd.)
Jeong, Yoon-Joo (Cotde Co., Ltd.)
Ku, Chang-Sub (Cotde Co., Ltd.)
Ha, Buung-Jhip (Cotde Co., Ltd.)
Chae, Hee-Jeong (Department of Food and Biotechnology, and Center for Food Function and Safety, Hoseo University)
Publication Information
KSBB Journal / v.26, no.1, 2011 , pp. 83-86 More about this Journal
Abstract
The stability of cream containing lotus leaf extract (LLE) was evaluated. Stability pH and viscosity were measured at 3 different temperatures ($25^{\circ}C$, $45^{\circ}C$ and $65^{\circ}C$), and at room temperature under the sun light at 2 day intervals during 12 days. The cleansing cream and foam cleansing containing the extract did not show a significant pH change at the different temperatures. However, the pH of the cleansing cream and foam cleansing containing LLE slightly decreased at $25^{\circ}C$. They showed a high stability at temperature conditions ($45^{\circ}C$ and $65^{\circ}C$) and under the sun light condition. The cleansing cream and foam cleansing containing LLE did not show a significant viscosity change at $25^{\circ}C$, but had a tendency of decrease at $45^{\circ}C$ and $65^{\circ}C$. There was no significant offflavor and discoloration as well as physical changes such as creaming and cohesion at $25-65^{\circ}C$ and under the sun light condition. And this LLE could be used as a stable functional cosmetic material.
Keywords
lotus leaf; stability evaluation; cosmetics;
Citations & Related Records
Times Cited By KSCI : 9  (Citation Analysis)
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