SUMMARY

Several formula types can be used to formulate a liquid blush, including emulsion, without
emulsion, anhydrous cream, and aqueous gel. Cream/liquid formats are more popular than
powder due to their unique and innovative textures, which provide a smooth, natural, and
skin-like finish that blends seamlessly with foundation. In this experiment, we want to
determine the function of active and functional ingredients in cosmetic formulation and
produce a semi-solid cosmetic product. The process has three phases which are phase A,
phase B, and phase C. Phase A consists of triglycerides, squalene, coconut oil, shea butter,
carnauba wax, and corn starch (act as am emulsifying wax). Phase B consists of red mica and
D&C no 6 Red while phase C consists of mikrokil as preservatives. Ingredients in Phase A
are added together and melted at 70° C in a beaker half submerged in the hot water bath. The
solution is then stirred evenly till all products are dissolved. All phase B ingredients are
added to the melted phase A and stirred evenly. Phase C is added into the combined phase
A/B and stirred thoroughly. After everything is dissolved, the mixture is poured into the
container and let cool.

RESULTS AND DISCUSSION

During the production of the sample cream blusher, corn starch was used instead of emulsifying
wax as a constitute. This may contribute to the difficulty in stirring and mixing the products
evenly throughout the experiment which causes a brittle-like consistency in the cream blusher.
The texture of the blusher is not as smooth as desired which can also be felt by touch. The
sample made is kept in a room temperature setting, in an oven, and in the freezer to see how it
affects the condition, texture, and consistency. The sample was left for approximately a week
before any changes were observed and recorded. The sample left at room temperature has no
significant changes even after the mixture settled down and stabilizes. The consistency albeit
not as rough as a freshly made sample, is still not as smooth as expected from a cream blusher.
All these conditions can be explained due to some changes in the original formula which can
cause instability in the formulation. The corn starch amount added into the formulation can be
adjusted to have a smoother consistency product. The lack of emulsifying wax may also be
another factor in the instability of the combined mixture. So other than the texture and the felt
condition of these samples from different temperature settings, no substantial differences are
recorded throughout the observation period.

Figure 1 Cream blusher sample

CONCLUSION AND RECOMMENDATION

In conclusion, we can see how vital each substance in the production of the cream blusher
sample can affect the consistency, texture, and durability of the product. Even though we
manage to produce a cream blusher, the texture is not smooth as it should be which could be
due to the imbalance in the formulations. The recommendation for this experiment is to change
the amount of corn starch added into the formulation and add cetyl alcohol to stabilize the
mixture more. Cetyl alcohol prevents creams from separating into oils and liquids. Emulsifiers
work by keeping liquids and oils together. It may also thicken or foam a product. This may be
the contributor to the inconsistency in the texture and could be improved.
REFERENCES

Healthline. 2022. What You Need to Know About Cetearyl Alcohol. [online] Available at:
<https://www.healthline.com/health/cetearyl-alcohol> [Accessed 11 June 2022].

Cosmetics & Toiletries. 2022. Formulating on Trend: Liquid Blush. [online] Available at:
<https://www.cosmeticsandtoiletries.com/formulas-products/formulating-
basics/article/22223521/cosmetics-toiletries-magazine-formulating-on-trend-liquid-blush>
[Accessed 11 June 2022].