Influence of vegetable oils in the rheology, texture profile and sensory properties of cosmetic formulations based on organogel

Objective The knowledge about how ingredients in formulation can influence the texture profile is an important factor on the development of a cosmetic product. In this context, the aim of this work was to evaluate the effect of vegetable oils in the texture profile, rheological and sensorial properties of cosmetic formulations based on organogel. Methods Four organogel-based emulsions were developed and supplemented or not with sunflower, macadamia or olive oils. Analyses of rheological behaviour, texture profile and sensory properties were performed. Results The vegetable oils added to formulation did not alter the pseudoplastic rheological behaviour, but increased the area of hysteresis and reduced the work of shear of the formulations. In addition, the sunflower seed oil increased the consistency index and all texture parameters while the macadamia oil reduced firmness and consistency. The cosmetic formulation based on organogel containing the sunflower seed oil showed the highest score on sensory evaluation. Conclusion The vegetable oils affected the rheology behaviour, texture profile and sensory properties of the formulations under study. However, the influence of sunflower oil in organogel-based cosmetic formulation was more pronounced considering texture profile and the response perceived by subjects in the sensorial analysis.