Lipstick

RAGAVENDRA INSTITUTE OF PHARMACEUTICAL EDUCATION AND RESEARCH

Presented byM.HariKrishna

LIPSTICK

INTRODUCTION:•Lipstick are basically dispersions of

colouring matter in a base containing a suitable blend of oils, fats and waxes suitably perfume, flavoured and moulded in the form of stick and enclosed in a case.

•Base – emollient action

CHARACTERISTICS:•It should be smooth and easy to apply

leaving a thin film on lips.•It should have a good degree of indelibility.• It should have high retention of colour

intensity.• It should be free from grittiness and should

be non-drying.•It should have required plasticity.• It should be innocuous externally as well as

internally.

•It should have pleasant odour/flavour.•It should not lose its smooth and shiny

appearance during storage.•Is should remain free from bloom or sweating

during storage.•It should remain firm within reasonable

variation of climatic temperature.

COMPOSITION:•Wax mixture,•Oil mixture,•Bromo mixture,•Colours,•Preservatives•Fragrance,•Antioxidants,•Surfactants and other additives

Formulation:Carnauba wax – 10gBees wax – 15gLanolin – 5gCetyl alcohol – 4gCastor oil – 62gCandelilla wax – 2gOzokerite wax – 2gDye – q.sPerfume – q.s

Manufacture of lipsticks:•Steps involved is:- Melting and mixing.- Moulding.- Labelling and packing.DEFECTS IN LIPSTICKS:

EVALUATION OF LIPSTICK:•Colour control,•Determination of melting point(heat test),•Softening point,•Microbial testing,•Rancidity,•Rupture test,•Breaking load test.

Colour control:•Colour control of lipstick is critical ,

manufacture to be aware of this.•Colorimetric equipment is used to provide

some control on the shades of lipstick.•This equipment gives a numerical reading

of the shade, when mixed, so it can identically match previous batches.

DETERMINATION OF MELTING POINT:

•The lipstick base should have a M.P. between 55 – 75°C

SOFTENING POINT:•A lipstick should withstand the range of

conditions to which it will subjected in the consumers handbag.

•It should be resistant to varying temp & be just as easy to apply in the hot as in cold weather.

•Softening point range 50-550C. •Method: Ring and Ball method Second

Method.

Microbial testing:•Contamination from raw materials, moulds,

storage kettles or lipstick container can lead to microbial growth.

• The test consist of plating a known mass of the sample on two selected culture media specifically suitable for the growth of bacteria fungi incubating them for a specified period to permit the development of visual colonies for counting.

•The limit is, not more than 100 µo/gm

Rancidity:•Rancidification is the decomposition of

fats, oils and other lipids by hydrolysis or oxidation.

•It leads to obnoxious odour, bad taste & sticky product & sometimes change of colour of the product.

•Testing of rancidity can be done by determining its peroxide number

Breaking load test:• The test is to find out the

value of maximum load that a lipstick can withstand before it breaks.

•The protruded lipstick salve is subjected to a number of weights hanging from it.

•The weight at which the lipstick breaks is its Breaking Load

FACTS:• First manmade lipsticks appeared around four to five

thousand years ago in Ancient Mesopotamia.• 80% of the American women regularly wear lipstick and

over 25% won’t leave house without wearing it.• Lipsticks can contain fish scales, and castor oil that

provides lips with shiny film that can’t be smeared easily.• During dark and middle ages in Europe, lipsticks were

often viewed as a fashion accessory of prostitutes and lower class women.

• One of the most expensive lipsticks in the world is Guerlain’s KissKiss Gold and Diamonds Lipstick, which will set you back $62,000.

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