Desenvolvimento, avaliação e classificação de emulsões cosméticas Óleo/Água

Abstract

Emulsions are dispersed systems consisting of at least two immiscible liquid phases and an emulsifying agent for stabilization. Despite being a very old pharmaceutical form, emulsions are the most used vehicles in cosmetic products. The great versatility of these systems allows them to be widely used for the release of cosmetic assets. In this work, two cosmetic O/W emulsions (oil in water) were produced using different raw materials in order to obtain specific characteristics according to the type of intended use. They were also classified according to the type of hydration mechanism provided and the use according to the different types of skin that exist. Finally, organoleptic parameters such as appearance, color and odor and pH as a physicochemical parameter were evaluated after 24 hours of emulsion production. Sweet almond oil, DC 245 and DC 9040 silicones, urea and propylene glycol were the assets used in Formulation 1, which exhibited a lighter sensory, less oily and thus less occlusive. This formulation presented the three different types of hydration mechanism acting simultaneously, and proved to be quite suitable for different skin types. Cocoa, shea and murumuru butters, isopropyl palmitate and glycerin were the assets used in Formulation 2, which at the end exhibited a heavier, more oily and, therefore, more occlusive sensory. On the other hand, this formulation presented two types of hydration mechanism acting concomitantly and proved to be quite limited in terms of use in different skin types. As for the evaluation of organoleptic and physical-chemical parameters after 24 hours of production, the emulsions were stable, with no change in appearance, color, odor and pH, factors that are directly related to the acceptance, functionality and safety of the cosmetic product.