The Influence of Thickeners on the Rheological and Sensory Properties of Cosmetic Lotions

Abstract

Two empirical models were proposed for a description of rheological characteristics of four eye creams, differing only in the thickener component that preserves the chemical structure of these cosmetic lotions. Coupling between selected sensory variables (such as softness when removing cream from the pot and the "spreadability" on the back of the hand) and rheological parameters was carried out for both models. A close coupling (and hence mutual substitution) between the rheological and sensory parameters enabled evaluation of the sensory parameters by the rheological ones and thus, saving time and money consuming sensory assessment by fast instrumental rheological analysis. It was shown that a proper choice of an empirical model substantially broadens the range of these substitutions.