CREAMS, EMOLLIENTS & SHAMPOOS
Rheological
properties of semisolids are highly important physical parameters in
both technical (manufacturing, filling, storage) and aesthetic terms.
The
evaluation of semisolid emulsion structure and consistency is therefore
essential in order to determine, adjust, and possibly predict the
corresponding product performance. The emulsifier concentration in the
formulation of the cream and the manufacturing temperature are just two
variables that can effect the flow and viscoelastic properties as well
as the resistance to deformation.
WAX/PETROLATUM
Waxes
are an important component of many personal care products such as skin
care, baby products, suntan and sunscreen and lubricating agents.
The
measurement of hardness (or firmness) of these waxes has long been an
important assessment to ascertain their contribution to final product
texture. The hardness of waxes (which is affected by their melting
point) may have a significant effect upon other physical properties and a
measurement of hardness is used to determine whether a wax is suitable
for use in products to provide rigidity, good moulding properties, or is
capable of producing soft emollient films with good lustre.
SOAP & DEODORANT
Soap must have the required degree of plasticity within an operating temperature of 30-40°C.
It
is particularly important to achieve the correct plasticity at the
final pressing stage, since the compressed bar must be subject to a
minimum of internal pressure to avoid serious cracking when the bar is
used. To achieve the required degree of plasticity, certain factors must
be controlled. For the dried soap base, these are: water content after
drying; glycerol and electrolyte content; and the nature and quantity of
any additives used in the liquid soap pre-drying.
INTRODUCTION
Before
paint was ever splashed onto canvas or cave walls, it was daubed on
faces and bodies, not only for symbolic purposes but for decoration too.
Today, a plethora of beauty products are seen lined up in the display windows and shelves of shops and stores everywhere.
The
cosmetics and personal care market is extremely crowded, making it an
extremely competitive arena. In this industry, the combination of good
marketing and product quality must be compelling to gain shelf space,
consumer attention and repeat purchase.
Staying firm on sugar reduction
Already in the crosshairs of health-conscious consumers, these days sugar is frequently demonised in the media.
Legislation
across the globe is mandating the reduction of sugar in a variety of
products, as well as demanding clearer labelling in an effort to educate
and discourage consumers. Where soft drinks began, the rest of the food
industry is expected to follow. As a result, manufacturers’ need to
reformulate with lower sugar content is higher than ever.
However,
beyond adding a sweeter taste, the reduction or removal of sugar also
impacts the texture of foods which must be addressed. Jam, for example,
relies on sugar for firmness. Whether being spread on toast or added to
cakes, the firmness of jam is crucial to consumer enjoyment and has a
direct impact on its perceived quality.
Low-fat without low-quality
With
global obesity levels at an all-time high, and an improved
understanding of the impact of fat on the function of many major organs,
low-fat diets are a common approach used by many consumers hoping to
improve their health.
This trend has had huge implications
for the dairy sector, where, to meet this demand, thousands of product
lines are being reformulated, and many more are being launched from
scratch. From dairy drinks and yoghurts to cheeses and dairy desserts,
the low-fat trend is visible everywhere.
Measuring strength and stickiness in low-salt
According
to the World Health Organization (WHO), adult salt intake of less than
five grams per day can help to reduce blood pressure and the risk of
cardiovascular disease.
In response, WHO member states have
pledged to reduce the global population’s intake by a relative 30% by
2025. As such, low-salt launches, including the revolutionary change to
Heinz soup recipes to provide reduced sodium options, are rife in the
market. Yet, while health authorities worldwide agree too much salt can
be bad for health, it does have an important role in texture –
particularly in cooked meats, where it ensures firmness and “bite,” and
baked goods, in which it plays a multitude of textural roles.
Introduction
Consumers are more aware of, and knowledgeable about, their health than ever before.
This
increased focus has led to people following a variety of different
diets, with a wide range of dietary specifications, putting pressure on
manufacturers to develop a portfolio of foods and drinks to meet
individual needs. In many cases, this involves reformulating an existing
product to have more of a particular ingredient, such as higher protein
content, or less of another, including salt, fat and sugar.
CREAMS, EMOLLIENTS & SHAMPOOS
