1. Draw up a technological scheme of the main stages of perfume production. Determine parameters for assessing the quality of perfumes.
With the use of essential oils and alcohol, you can get toilet or perfumery water and spirits. Receipt process such perfumery products include the following stages:
- preparation of a perfume composition;
- obtaining a perfume liquid (dissolving a perfume composition in alcohol, adding water and dyes if necessary);
– aging of perfume liquid (maturation) for
obtaining the necessary smell;
– filtration to remove sediment;
– bottling, capping, design and packaging of products.
The technology of perfumes includes the following stages:
- dosing of the components included in the formulation;
mixing components;
liquid settling;
filtration;
packaging, packaging, labeling of the finished product.
Quality control of perfumery products
Evaluation of the quality of perfume compositions and base compositions and fragrances is carried out according to the following indicators in accordance with the requirements of TC 64-19-68-90 and TC 64-19-149-92:
* appearance; color; smell;
* refractive index;
* acid number.
Test methods
1.the appearance of the perfume product is determined by examining the bottle together with the product at a distance of 20 cm from the lamp and 40 cm from the Observer, when the bottle is turned with the cork down, in the passing light of an electric lamp.
2..the strength of perfume liquids (conditional) is determined by the alcohol meter at 20 OC. It is allowed to determine the concentration of alcohol by density.
3.the sum of the mass fraction of aromatic substances is determined by gravimetric method.
28.Describe the principles of formulating emulsion cosmetic creams.
29. Describe the technological stages of the production of creams based on oil/water and water/oil emulsions.
Technological stages of the production of creams
based on emulsions of the oil/water and water/oil types
The technology of production of emulsion creams of the oil/water type
provides for the following operations:
- preparation of the aqueous phase;
- preparation of the oil phase;
- emulsification;
- cooling;
- introduction of thermolabile BAS;
-perfuming;
- packing and packaging of the cream.
Technological operations of the cream production process of the water/oil type:
- preparation of the aqueous phase;
- preparation of the oil phase;
- emulsification;
- cooling;
- introduction of thermolabile BAS;
- perfuming;
- plastic processing;
- packing and packaging of the cream.
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