|Publication type:||Conference poster|
|Type of review:||Peer review (abstract)|
|Title:||Enhancing sensory driven formulation design through sensory and instrumental modelling|
|Conference details:||30th IFSCC Congress : Cosmetics: Science for Beauty and Lifestyle, Munich, 18-21 September 2018|
|Subjects:||Sensory analysis; Rheology; Frictiometry; Predictive modelling; Sensorial modifier; Formulation|
|Subject (DDC):||660: Chemical engineering|
|Abstract:||Sensory benefits are known to materially affect consumers’ choice of cosmetics. Formulations of natural cosmetics may need to be optimized or modified if they are prone to initial sensorial issues or if the critical requirements of consumers are not adequately addressed. Any such reformulation may affect both the physical stability of the formulation and the sensorial profile. The sensorial properties can be significantly influenced by the addition of sensory modifiers, the selection of emollients or rheological additives, and structure-providing raw materials. In the case of biopolymers, the recently developed gel formers must be combined and selected in such a way that they are similar to the texture-providing properties of the synthetic agents. However, there is a large range of potential additives and hence product developers are keen to receive rapid, preferably real-time, time-saving and reproducible feedback on new formulations.|
|Fulltext version:||Published version|
|License (according to publishing contract):||Licence according to publishing contract|
|Departement:||Life Sciences and Facility Management|
|Organisational Unit:||Institute of Food and Beverage Innovation (ILGI)|
|Appears in collections:||Publikationen Life Sciences und Facility Management|
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