As the popularity of a cosmetic product on the market extensively depends on consumersâ??\nperception, it is important for the sensory evaluation to be accurate during the product developmental\nstage. The focus of this study was to develop a generic method for the quantitative assessment of\nthe sensory attributes of cosmetic creams. Four 100 g oil-in-water (O/W) model creams, containing\nloaded niosomes and their baselines (without niosomes), were formulated. Quantitative sensory\nevaluation of the formulated oil-in-water products were performed in three different stages: (a)\nappearanceâ??pourability (b) pick-up--firmness and elasticity/stretchability (c) rub-out--spreadability\nand stickiness, using rheological measurements. .........................
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