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Title: | Production of lip balm from stingless bee honey |
Authors: | Yusof, Atuyah Athirah Binti Ajit, Azilah B. Sulaiman, Ahmad Z. Naila, Aishath |
Keywords: | Cosmetic Lip balm Honey Natural ingredients Moisturizing Stability India cosmetics Moisturizing Lipstick Commercial lip balm Beeswax Fruits juice Betalain extraction Nutrient agar Agar plates |
Issue Date: | Jun-2018 |
Publisher: | Maldives National Journal of Research |
Citation: | Yusof, A.A.B., Ajit, A.B., Sulaiman, A. Z., & Naila, A. (2018). Production of lip balm from stingless bee honey. Maldives National Journal of Research. 6(1), 57-72. |
Abstract: | India Cosmetics is used daily by majority of the people worldwide.
Nowadays, consumer demand for natural based product cosmetics as they are safe to use
and environmentally friendly. Lip balm is a cosmetic or lip care product whose purpose
is to prevent dry and chapped lips. The quality of lip balm is directly linked with the
basic ingredients used in the formulation. This work involved the formulation of lip balm
from natural ingredients. Various composition of beeswax, shea butter, stingless bee honey,
oils and colorant were studied to obtain the best formulation. Stingless bee honey was
added to the lip balm formulation as moisturizing agent. The physico-chemical properties
of the formulations were determined including melting point, stability, moisture content,
color intensity, sensory test for human acceptance and microbial test. From the results,
the formulation of lip balm from beeswax, shea butter and oil with ratio 1:1:1 was the
best formulation. It has high melting point and has stable condition in low and room
temperature. The presence of honey in the formulation assisted to increase the moisture
content in the lip balm. Besides that, for color intensity, natural colorant from fruit juice
and extraction contributed the color to the lip balm but the color intensity was lower
compared to powder colorant. Lastly, the formulation of lip balm from beeswax, shea butter
and oil with ratio of 1:1:1 met the consumer acceptance as the highest sensory test score
was obtained for this formulation. |
URI: | http://saruna.mnu.edu.mv/jspui/handle/123456789/4295 |
ISSN: | 2382-0373 |
Appears in Collections: | Volume 6, Number 1, June 2018
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