The Influence of the Preparation Method on the Characteristics of a New Cosmetic Gel Based on Hyaluronic Acid and Matrix-Forming Polymers

Abstract

Because hyaluronic acid (HA) cosmetic gels are the most commonly used gels in the cosmetic industry, the purpose of this study was to develop a new gel formulation of HA in carboxymethyl cellulose sodium (Carmellose, CMC Na), prepared in three different ways and to characterize the gel obtained in terms of texture, pH, thixotropy and decide which preparation method is optimal for obtaining a cosmetic gel. The gel formulations were prepared by dispersing CMC Na in water and glycerol and mixing it in three different ways with HA (at the same time, after gelling and 24 h after gel preparation). The pH, rheological properties and texture of hydrogels were evaluated. The study demonstrated that the formulation prepared with CMC Na has higher viscosity and stability at a pH = 6-9. The viscosity depends on the preparation method of hydrogels, the highest values of the mechanical parameters were recorded in the formulation in which CMC Na and HA were added at the same time. The present study showed that the difference on the texture was realised by the used preparation method. In conclusion the preparation method of a hydrogel with CMC Na 4% and 1% HA has a significant influence on the texture profile and the viscosity characteristics.