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优质香波的配方设计(Formula design of high quality shampoo)
优质香波的配方设计(Formula design of high quality shampoo)
Formula design of high quality shampoo
In this paper, the main technical specifications of shampoo are introduced, and the technical characteristics and application of raw materials are introduced respectively. Provide advice for technical staff on the preparation of good shampoos.
1, the basic physical and chemical indicators of high quality shampoo
1.1, foam
Foam is one of the hallmark indicators of shampoo. Foam is the most intuitive reaction for consumers to use shampoo, is an important basis for judging the quality of shampoo products, and as a practical way to judge whether to buy again. Usually the foam is rich and people think its clean. Foam in the process of washing with dirt, in clean water, wash away dirt, so as to avoid dirt attachment, re deposition. At the same time, the foam also protects the hair. Rub your hair in a thick foam, and it wont hurt.
The amount of foam quality requirements of shampoo (40 C):
Transparent and non transparent type is larger than 140mm, more than 90mm.
1.2 pH value
Shampoo pH is slightly acidic, because the hair is mainly composed of the peptide bond structure of protein and amino acids, can be protected under acidic conditions. The pH is usually 5.5 to 7.5. Too high alkaline will destroy the chain structure of hair, so that hair fracture and drying, hair scale damage, curling and so on, damage the hair.
Citric acid, lactic acid and some weak acid raw materials are used to regulate the pH value.
1.3, effective ingredients
Mainly washing, conditioning the role of anionic, nonionic, amphoteric surfactant, cationic surfactant, silicone oil, conditioning agents, thickening agents and other shampoo properties related to the total amount of active ingredients. In GB, the total effective solids are calculated to reduce the content of inorganic salts and chlorides. Reasonable ratio, appropriate cleaning capacity, not only to ensure effective cleaning, and not because of excessive cle
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