Abstract
The sensory properties of cosmetic emulsions are part of the basic properties of products such as face creams and body balms. They are extremely important parameters in the product evaluation by consumers. Cosmetics manufacturers are increasingly introducing ingredients in the form of solid particles (talc, bentonite, clay) into formulations to improve the sensory properties of products. Their addition simplifies the application of the emulsion on the skin, effects faster absorption and leaves a feeling of silky smoothness after application. During the work, we investigated solid particles of plant origin: powder from ground orange peel and oat grain. These ingredients were introduced into the formulation of the model body balms. The antioxidant and physicochemical properties of the obtained emulsions as well as the skin hydration after their application were evaluated. It has been shown that the introduction of solid plant particles increases the antioxidant properties of the emulsions and significantly improves emulsion stability and skin moisture after application.
