Sustainable formulation, characterization and feasibility study of base-creams

In this study, base cream formulations were developed using sustainable and natural ingredients in an effort to provide pharmaceutical and cosmetic industries with environmentally and financially sound alternatives. The main idea of the proposal is to replace synthetic ingredients; which are typically expensive and environmentally unsustainable, with raw materials that are naturally occurring, such as cocoa butter, lecitin, and cocoa butter, all of which come from renewable resources. These components not only enhance the final qualities of the product but also support the product's sustainability across its life cycle. The characterization of the formulated creams included organoleptic evaluations to analyze sensory attributes such as color, texture and aroma, which are essential for consumer acceptance of the product. In addition, the prototype with the optimal formulation reaching a pH between 5 and 6, ideal for cosmetic and pharmaceutical applications. Rheological test showed that optimal prototype formulated exhibited a viscosity of less than 9000 mPa s as weel as an adequate spreadability, essential characteristics for its ease of application and stability. In addition, an economic analysis was carried out to evaluate the industrial feasibility of the optimal formulation. The results indicated that the production of this optimal cream formulation could generate a profit margin greater than 50% compared to conventional products on the market, but also in terms of profitability. This project, therefore, represents a comprehensive and sustainable solution that responds to the growing demand for ecological and profitable products within the cosmetic and pharmaceutical industry.

• मुख्य लेखक: Amaya Pantoja, William Gabriel (author)
• स्वरूप: bachelorThesis
• भाषा: eng
• प्रकाशित: 2024
• विषय: Formulación de cremas; Viscosidad; Productos cosméticos; Cream formulations; Viscosity; Cosmetic product
• ऑनलाइन पहुंच: http://repositorio.yachaytech.edu.ec/handle/123456789/834