Evaluation on Oxidative Stability of Lipsticks Using Differential Scanning Calorimetry (DSC)

Abstract

Heretofore, oxidative stability of lipsticks has been evaluated with sensory test, AOM test and so on. The result of sensory test is depended on the level of panel and AOM test requires a long span of time. Therefore we attempted to evaluate oxidative stability of lipsticks with differential scanning calorimetry (DSC). We compared the break time of lipsticks measured by DSC with the time for resulting the rancid odor in lipsticks in accelerated test. As a result, when break time of lipstick was short, the time for resulting the rancid odor was short. With addition of antioxidants, the break time of and the time for resulting the rancid odor in lipstick become longer than the one without. Therefore we thought the break time measured by DSC could predict oxidative stability of lipsticks in a short span of time.