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Improvement of the safety in use of shower gels for children through the addition of various types of protein hydrolysates

Key words:

cleansing cosmetics for children, protein
hydrolysates, safety, quality.

Summary
The article attempts to introduce different protein hydrolysates to formulations of
children's shower gels in order to improve the safety of their use while retaining the features
associated with their usability. Formulations and production technology were developed, and
then preparations were made that differed in the type of protein hydrolysates. Hydrolyzed
Sweet Almond Protein, Hydrolyzed Wheat Protein and Hydrolyzed Cottonseed Protein were
used. On the basis of the bovine albumin test, a significant decrease in irritation potential of
the cleaning composition was found after the introduction of the proposed additives as
compared to the reference preparation without the participation of hydrolysates. There was
also an increase in skin hydration and a decrease in transpidermal water loss after applying all
gels with protein hydrolysates compared to the result obtained after using the reference gel.
Furthermore, it was found that the addition of Hydrolyzed Sweet Almond Protein to the
shower gel led to an increase in dynamic viscosity of about 77% relative to the reference sample. However, there was no significant effect of the addition of Hydrolyzed Wheat Protein
and Hydrolyzed Cottonseed Protein on viscosity. There was also an increase in the foam
ability of shower gels for children with protein hydrolysates by about 28-43% compared to the
base gel.

dr inż. Emilia KLIMASZEWSKA
dr inż. Marta OGORZAŁEK
Aleksandra ZAPOROWSKA
University of Technology and Humanities in Radom
Faculty of Materials Science and Design
Department of Chemistry
ul. Chrobrego 27, 26-600 Radom, Poland
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Additional information