Abstract
Sensory attributes of lipstick were evaluated by measuring the strain dependence of storage modulus (G') and dissipation factor (tan δ) of the lipstick sample that was kneaded by a newly developed method (Petri dish method). First a sliced lipstick peace set between two glass plates was squeezed by pressing on the upper plate and then kneaded by moving the upper glass plate to and fro while holding the lower one. Rheological parameters relating to the sensory attribute during the coating of lipstick were obtained by measuring the sample only squeezed, while the one relating to the sensory attribute after the coating was obtained by measuring the sample kneaded to and fro ten times. The lipstick having strong protective film feeling, which was perceived existence of protective film on the lip, showed a characteristic strain dependence of tan δ, showing a peak spreading over the measured strains. It was found lipsticks giving this tan δ peak clearly had stacking structure of wax crystals in its coated film.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
