full ppt on Lipstick Presented by: Ohekar Ojal
sandip university,nashik
school of fashion and beauty cosmetology.
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on mmcoeandrodevelopers@gmail.com
3. INTRODUCTION:
ï Lipstick are basically dispersions of colouring matter in a base
containing a suitable blend of oils, fats and waxes suitably perfume,
flavored and moulded in the form of stick and enclosed in a case.
ï Base â emollient action
4. CHARACTERISTICS:
ï It should be smooth and easy to apply leaving a thin film on lips.
ï It should have a good degree of indelibility.
ï It should have high retention of colour intensity.
ï It should be free from grittiness and should be non-drying.
ï It should have required plasticity.
ï It should be innocuous externally as well as internally.
ï It should have pleasant odour /flavour.
ï It should not lose its smooth and shiny appearance during
storage.
ï Is should remain free from bloom or sweating during storage.
ï It should remain firm within reasonable variation of climatic
temperature.
7. Manufacture of lipsticks:
ï± Steps involved is:
ï Melting and mixing.
ï Moulding.
ï Labelling and packing.
ï DEFECTS IN LIPSTICKS
8. EVALUATION OF LIPSTICK:
ï Colour control,
ï Determination of melting point(heat test),
ï Softening point,
ï Microbial testing,
ï Rancidity,
ï Rupture test,
ï Breaking load test.
9. Colour control:
ï Colour control of lipstick is critical ,
manufacture to be aware of this.
ï Colorimetric equipment is used to provide some control on the
shades of lipstick.
ï This equipment gives a numerical reading of the shade, when
mixed, so it can identically match previous batches.
11. SOFTENING POINT:
ï A lipstick should withstand the range of conditions to
which it will subjected in the consumers handbag.
ï It should be resistant to varying temp & be just as easy to apply in
the hot as in cold weather.
ï Softening point range 50-550C.
ï Method: Ring and Ball method Second Method.
12. Microbial testing:
ï Contamination from raw materials, moulds, storage kettles or
lipstick container can lead to microbial growth.
ï The test consist of plating a known mass of the sample on two
selected culture media specifically suitable for the growth of
bacteria fungi incubating them for a specified period to permit the
development of visual colonies for counting.
ï The limit is, not more than 100 ”o/gm
13. Rancidity:
ï Rancidification is the decomposition of fats, oils and other lipids by
hydrolysis or oxidation.
ï It leads to obnoxious odour, bad taste & sticky product &
sometimes change of colour of the product.
ï Testing of rancidity can be done by determining its peroxide
number
14. Breaking load test:
âą The test is to find out the value of
maximum load that a lipstick can
withstand before it breaks.
âą The protruded lipstick salve is subjected
to a number of weights hanging from it.
âą The weight at which the lipstick
breaks is its Breaking Load
15. FACTS:
ï First manmade lipsticks appeared around four to five thousand
years ago in Ancient Mesopotamia.
ï 80% of the American women regularly wear lipstick and over 25%
wonât leave house without wearing it.
ï Lipsticks can contain fish scales, and castor oil that provides lips
with shiny film that canât be smeared easily.
ï During dark and middle ages in Europe, lipsticks were often
viewed as a fashion accessory of prostitutes and lower class
women.
ï One of the most expensive lipsticks in the world is
ï Guerlainâs KissKiss Gold and Diamonds Lipstick, which will set
you back $62,000.
18. Referances:-
ï Schneider, GĂŒnther et al (2005). "Skin Cosmetics" in Ullmann's Encyclopedia of
Industrial Chemistry, Wiley-VCH, Weinheim.
ï Textbook of Pharmaceutics By Gilbert S. Banker.
ï WEB:https://en.wikipedia.org/wiki/Cosmetics#References
ï Millikan, Larry E. (2001). "Cosmetology, cosmetics, cosmeceuticals: Definitions and
regulations". Clinics in Dermatology. 19 (4): 371â
4. CiteSeerX 10.1.1.467.6719. doi:10.1016/S0738-081X(01)00195-
X. PMID 11535376