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Formulation Of Emollient Creams Using Soybean Oil (Glycine Sofa Sieb. & Zucc)

Formulation Of Emollient Creams Using Soybean Oil (Glycine Sofa Sieb. & Zucc)
Emma Surachman, Anis Yohana Chaerunisaa, Lies Amelia Agustina
Universitas Padjadjaran, ISC 2008
Bahasa Inggris
Universitas Padjadjaran, ISC 2008
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Soybean oils used in a wide variety of processed foods and cosmetics industry The aim of the research is to use the soybean oil formulation, evaluation on its stability and effectiveness of Creams using 2,5 ; 5 ; and 7,5% oil in &NA: and w/o cream base. The stability testing included organoleptic examination, pH, viscosity, consistency during 91 days of storage. The result showed that the pH were between 5.17 to 7.5 and tend to decrease during the storage. The result of viscosity measurement showed that the viscosity were between 80 up to 150 Poise, and tend to decrease during storage. Effective test of creams as emollient was conducted to ofw cream only, because that of w/o cream base were not preferable for the volunteer. It gave the emollient effect after 35 day of use. The patch test showed that all creams were safe to be used.

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