Relations between the sensory properties and fat ingredients of lipsticks

Abstract

Lipstick is a key product in the make-up sector. A woman applies lipstick to feel feminine and attractive. The sensation she perceives when she applies the product plays an important role in her attachment to her lipstick. The impact of the ingredients on the sensory properties and the quality of the lipsticks needs to be understood, so that the formulation can be more effective and the sensory properties can be precisely adjusted to the target market. During this study, multidimensional correlations were made between the percentage of ingredients, their physico-chemical specifications and the sensory properties of the raw materials on their own or the lipsticks. The objective of this study is to predict the sensory properties of lipsticks from the physico-chemical specifications of the ingredients. It is in effect quicker to access the physical data than the sensory descriptions. The lipsticks were made using a simplified formula, evaluated in a sensory analysis and their physico-chemical characteristics were measured. The relationships between the sensory properties, the ingredient specifications and their percentage of use in the formula were highlighted. The results confirm the major role of the viscosity of oils and the wax used in the formula on the sensory and mechanical properties of the lipstick. It is therefore possible to modify the sensory properties, for example to adjust the shininess of a lipstick, without altering its mechanical resistance. This opens up opportunities for developing innovative sensory textures in short lead times.