tability Test Parameters

The stability studies on cosmetic products are designed to ensure that the product or
modified versions meet the intended physical, chemical and microbiological quality
standards as well as functionality and aesthetics when stored under prescribed conditions.
Such tests broadly speaking fall under three classes:

Physical : chemical: appearance, colour, odour/fragrance, viscosity, texture, flow and

emulsion stability, density, refractive index, light stability, etc. Accelerated stability testing is
used to arrive at the expiry date of the product.

Microbiological : contamination with growth of bacteria, mould and yeast.

Packaging Compatibility: integrity of the package and the product under the expected
conditions of storage and transportation.

Cosmetic and personal healthcare products fall in several usage categories and sub-
categories.It is not possible to elaborate upon details of stability testing on all the categories
and in this brief article an attempt is made to outline some of the general test parameters.

Physical/Chemical Tests

 Light exposure often leads to discolouration of the product or the package/label.

 Centrifuge test is used to test stability of emulsions. Separation of emulsion layer or of oil
droplets is referred to as creaming. The emulsion is heated to 50°C and centrifuged for 30
min at 3000 rpm.
 Temperature cycling at elevated temperature provides accelerated stability testing. Some
tests are conducted at 45°C or 37°C for three months. Routine room temperature studies
(25°C) are required to be conducted for two years. Freeze – thaw cycling reveals detail on
product stability. It is done at 0°C or -10°C. Product is kept at -10°C for 24 hours and at 25°C
for next 24 hours (referred to as cycle). A product passing these cycles tests is considered
stable. If the temperature is cycled between -10°C and 45°C for three 24 hour cycles it is
considered to be a high-quality product.
 Mechanical shock testing is done to determine if shipping movements can damage the
product or its packaging. At different stages of such tests measurements can be made for
colour, fragrance, viscosity, pH value, particle size, etc..

Packaging
Packaging prevents the product interaction with the environment. It protects the product
from oxidation by air or exposure to water vapour. At the same time it prevents loss of
fragrance by evaporation of volatile components. Tests on packaging include leakage tests,
weight loss tests and testing in inert contai