Puskiečių formų - kremų su aliejiniais maceratais gamybos technologija ir kokybės vertinimas

Pociūtė, Justina

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dc.contributor.author	Pociūtė, Justina
dc.date.accessioned	2019-01-16T07:39:17Z
dc.date.available	2019-01-16T07:39:17Z
dc.date.issued	2018
dc.identifier.uri	http://dspace.kaunokolegija.lt//handle/123456789/158
dc.description	The aim of research: To create semi-solid forms - creams with oil macerates manufacturing technology and evaluate their quality. Research tasks: 1. To review the properties of the skin, the characteristics of the dermatological preparations and the materials used for the manufacture of creams. 2. To create oil macerates and creams containing oil macerates. 3. To evaluate the pH values, stability and organoleptic properties of the products developed. Methods used: The sensory properties of the preparations were evaluated in a deep, semistructured interview. Semi-industrial forms are made using a homogenizer. The pH values of the semi-solid systems were determined by the potentiometric method. The stability of the products has been checked by a cold-heating method. Results: There was made each of 50g of blueberries, rosehip and raspberry leaves oil macerates, raw material and extraction solvent ratio of 2:10. Modeled 3 groups of semi-solid systems with inserted oil macerates using different bases: cocoa butter, cocoa butter with white vaseline and coconut oil, and different amounts of water. Organoleptic properties were evaluated by professional commission of assessors. The best grades were collected by 3rd and 9th preparations. The pH values of the semi-solid systems were 4.95 to 6.56. The cold-heating 5cycle test showed that the manufactured products are not stable enough. Conclusions: 1. After rewiewing the scientific literature, it was chosen to manufacture semi-solid preparations with blueberries, raspberry leaves and rosehip oil macerates. 2. There was created 9 preparations with different amounts of oil macerates that can be used for the protection and regeneration of dry skin moisture and lipid layer. 3. The nearest pH value for the human skin is Group 3 preparations based on coconut oil, purified water and white vaseline. After the temperature fluctuation cycles, it is observed that most of the preparations are unstable due to the low level of surfactant activity. The aromas of the most favored creams (3 and 6 samples) were due to cocoa butter and rosehip oil maserate. The nice consistency of cream 3 was influenced by the addition of cocoa butter (28.0 g) and coconut oil (26.0 g). The color of 5 cream was determined by the active ingredients that purify the reddish color produced in the oil extract.	en
dc.description.abstract	Baigiamajame bakalauro darbe aprašoma kremų su erškėtuogių, melynių ir aviečių lapų maceratais gamybos technologija, jų organoleptinių savybių, stabilumo ir pH vertinimai. Darbą sudaro įvadas, du skyriai, išvados, literatūros sąrašas bei priedai. Darbo apimtis – 48psl, 39 bibliografiniai šaltiniai.	en_US
dc.language.iso	other	en_US
dc.subject	Puskietės formos, fitolis, maceratas, organoleptinės savybės	en_US
dc.title	Puskiečių formų - kremų su aliejiniais maceratais gamybos technologija ir kokybės vertinimas	en_US
dc.title.alternative	Production Technology and Quality Assessment of Semi-hard Form Creams with Oil Macerates	en_US
dc.type	Other	en_US