Kegunaan Cetyl Cacaoate™ dalam Pembangunan Gincu: Penilaian sensori

Translated title of the contribution: Uses of Cetyl Cacaoate™ in lipstick development: Sensory evaluation

Samuel Yap Kian Chee, H. Sarini, Aminah Abdullah, S. Sabariah

Research output: Contribution to journalArticle

1 Citation (Scopus)

Abstract

The use of Cetyl Cacaoate in lipstick formulation was evaluated by varying the porpotion of waxes mixture among carnauba wax, jojoba ester and Cetyl Cacaoate based on Simplex centroid {3,3} experimental design. Sensory evaluation was carried out by nine trained panels using quantitative descriptive analysis (QDA) method. The attributes agreed in the sensory languages development session were easy to apply, off flavor, hardness, texture, moist, appearance on lip after use, glossy, oily, comfortability after use, and long lasting. Results showed that Cetyl Cacaoate increased the score of easy to apply but decreased the score for hardness. Cetyl Cacaoate in the lipstick formulation increased the oily feels whereas carnauba wax gave less oily effect. No off flavor was detected for all the samples. However, the panels had different perception on comfortability after use, and long lasting. The ratio of cosmetic waxes in lipstick formulation which gave scores close to reference sample were 1/2 Cetyl Cacaoate : 1/2 jojoba ester and 2/3 Cetyl Cacaoate : 1/6 jojoba ester : 1/6 lilln carnauba.

Original languageUndefined/Unknown
Pages (from-to)233-237
Number of pages5
JournalSains Malaysiana
Volume39
Issue number2
Publication statusPublished - Apr 2010

Fingerprint

Esters
Waxes
Hardness
Language Development
Lip
Cosmetics
Research Design
carnauba wax

Keywords

  • Lipstick
  • Quantitative descriptive analysis
  • Sensory attribute
  • Sensory evaluation

ASJC Scopus subject areas

  • General

Cite this

Chee, S. Y. K., Sarini, H., Abdullah, A., & Sabariah, S. (2010). Kegunaan Cetyl Cacaoate™ dalam Pembangunan Gincu: Penilaian sensori. Sains Malaysiana, 39(2), 233-237.

Kegunaan Cetyl Cacaoate™ dalam Pembangunan Gincu : Penilaian sensori. / Chee, Samuel Yap Kian; Sarini, H.; Abdullah, Aminah; Sabariah, S.

In: Sains Malaysiana, Vol. 39, No. 2, 04.2010, p. 233-237.

Research output: Contribution to journalArticle

Chee, SYK, Sarini, H, Abdullah, A & Sabariah, S 2010, 'Kegunaan Cetyl Cacaoate™ dalam Pembangunan Gincu: Penilaian sensori', Sains Malaysiana, vol. 39, no. 2, pp. 233-237.
Chee SYK, Sarini H, Abdullah A, Sabariah S. Kegunaan Cetyl Cacaoate™ dalam Pembangunan Gincu: Penilaian sensori. Sains Malaysiana. 2010 Apr;39(2):233-237.
Chee, Samuel Yap Kian ; Sarini, H. ; Abdullah, Aminah ; Sabariah, S. / Kegunaan Cetyl Cacaoate™ dalam Pembangunan Gincu : Penilaian sensori. In: Sains Malaysiana. 2010 ; Vol. 39, No. 2. pp. 233-237.
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