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Copyright @ Pol J Cosmetol
Pol J Cosmetol 2012, 15(1): 58-65pl,en  Lanolin and soy lecithin in cosmeticsJoanna Płocica 1/, Barbara Tal-Figiel 2/ 1/ Małopolska Wyższa Szkoła Zawodowa im. Józefa Dietla w Krakowie 2/ Politechnika Krakowska im. Tadeusza Kościuszki w Krakowie Summary Introduction. Lanolin is a raw material, which has been used for skin care for a very long time. It is obtained from wool grease. It has a golden yellow color and peculiar smell. Lanolin has many advantages, which are widely used in the cosmetic industry and also disadvantages, but they can be modified through chemical and physical processes. Another natural emulsifier, whose properties are known and used in the cosmetic industry, is soy lecithin. It is obtained from the soybeans. It is a natural substance with emulsifying properties, which are used to form W/O emulsion. Aim. The aim of this study was to demonstrate the correlation between rheological and organoleptic tests. Materials and methods. There was a sensory analysis performed using questionnaires. The surveyed people were to assess scent, color, consistence and skin spreading capabilities of the emulsifiers used for the study. Rheological tests were performed using a rotational rheometer HAAKE RS75, using cone-plate system with a diameter of 60 mm and an angle of 0.5°. Rheological properties were tested at 32°C and 37°C. Results. It was shown that lanolin is a medium flavor and color emulsifier with thick consistency, but easy to distribute. Whereas, soy lecithin, as a clean emulsifier has a dense consistency, is difficult to spread, has a pleasant aroma and intense color. Conclusions. It was demonstrated, that there is a close relationship between rheological and organoleptic analysis of tested emulsifiers. Key words: lanolin, lecithin, organoleptic tests, rheological properties |