A study on skin hydration with cream

Influence of its components on skin hydration

Abstract

We developed a device to evaluate the skin hydration effect of a cream. The hydration effect was evaluated by measuring occlusivity and water holding capacity of creams. These parameters were varied depending on the type of emulsion, the oil content and hygroscopicity of humectant etc. Occlusivity of oils changed depending on characteristics of oils such as their molecular structure and polarity. The addition of humectants to a cream changed these parameters; occlusivity was reduced and water holding capacity was increased. Futhermore occlusivity and water holding capacity of creams did not changed depending on oil content, but on humectant content.
We carried out a gravimetric test for hydration effect in which a diffusion cell with collagen membrane was used as a simulated model for the skin. As a result, water content of collagen membrane was enhanced by increasing the occlusivity and water holding capacity of a cream.
It was concluded that skin hydration was enhanced by increasing these parameters