커피나무 추출물 함유 크림의 안정성 평가

In this study, as part of a follow-up study, the cream was prepared with cosmetics containing coffee tree leaf extract to determine the stability of the formulation by storing for 12 weeks under various temperature conditions (4°C, 25°C, 40°C, 60°C) and solar rays under the exposure conditions of the pH, viscosity, temperature circulation stability, centrifugation test, was measured. As a result of evaluating the stability in various warming conditions (4°C, 25°C, 40°C, 60°C) and sunlight exposure conditions for 12 weeks of cream containing 5% coffee tree extract cream creaming, aggregation and the process of separation of the components without specific traces due to oxidation was confirmed. As a result of measuring the viscosity change, the viscosity change was not significantly seen, so the stability was confirmed. As a result of measuring the pH change, the pH showed a similar distribution from 5.3 to 5.65, numerically no significant change was identified. After storing it at 4°C, 25°C, 40°C, 60°C for 24 hours respectively, and then set to 1cycle, the cream was confirmed to be stable as a result of visually measuring the stability of the cream formulation according to the temperature cycle by performing three iterations. Centrifugation test was not separated after applying the cream containing the coffee tree leaf extract by 30g each for 5minutes at 3000rpm as a result of confirming the separation milk of the formulation. As a result of the above studies, the formulation of the cream containing the coffee tree leaf extract is stable in various warming conditions (4°C, 25°C, 40°C, 60°C) and the temperature, pH, viscosity at the exposure of the sunlight, the coffee tree leaf extract has been confirmed to be stable as a cosmetic material.