Development of fat base of cosmetics for hair

Abstract

Goal. To determine the optimal ratio of components in the fat base of the cosmetic product and investigate the induction period of the resulting mixture. Methods. The induction periods of oil samples and their mixtures were investigated by the method of differential scanning calorimetry. The total amount of vitamin E in experimental oil samples was determined using chromatographic analysis. Results. Based on mathematical planning and experimental studies, a mathematical model of the dependence of the induction period on the mass fraction of the components in the fat mixture was obtained. Using the established dependence, the fat base of the cosmetic from 3 components was calculated: corn oil x1=0.30; sesame oil x2=0.30; jojoba oil x3=0.40, the induction period of which is 501.94 min. To increase the amount of natural vitamin E and the induction period, coconut oil was added to the 3-component fat base of the cosmetic. A new fat base was created, which consists of the following components: corn oil x1=30%; sesame oil x2=30; jojoba oil x3=20, coconut oil x4=20%. The induction period of the mixture, established using differential scanning calorimetry, is 531.81 min. The fatty base of the cosmetic product, which has 4 components, has a longer induction period and is stable to the processes of oxidative deterioration. Conclusions. The obtained scientific results make it possible to use a fat composition stable to oxidative deterioration, which includes fatty components useful for hair.