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Describe the main operations of the technological process for the production of suspension creams on emulsion, fat and gel bases. Name the difference
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- 31. Propose and justify a rational technological scheme for the production of cosmetic scrubs for oily skin. Define parameters for assessing quality.
| 30. Describe the main operations of the technological process for the production of suspension creams on emulsion, fat and gel bases. Name the difference.
The technological process of production of suspension creams is determined by the nature and physico-chemical properties of the dispersion medium. The technology of emulsion-based suspension creams consists of the following operations: -preparation of the aqueous phase; - preparation of the oil phase; -emulsification; -preparation of powdered components; - introduction of a powdered dispersed phase; - homogenization of the cream; -cooling; - introduction of thermolabile BAS; -perfuming; -plastic cream treatment (for emulsions of the second kind); -packing and packaging of the cream. The preparation of fat-based suspension creams includes the following operations: - preparation of the oil base (melting of refractory fatty components, fusion of components); - introduction of powdered components into the fat base; - homogenization of the cream; - cooling; - perfuming cream; - introduction of thermolabile BAS; - plastic cream treatment; - packing and packaging of the finished product. Preparation of gel-based suspension creams includes the following operations: - gel preparation; - preparation of powdered raw materials; -perfuming of the cream; -homogenization of the cream; -packing and packaging of the finished product. 31. Propose and justify a rational technological scheme for the production of cosmetic scrubs for oily skin. Define parameters for assessing quality. Technological stages of production of scrub for oily skin based on oil/water and water/oil emulsions The production technology of oil/water emulsion scrubs involves the following operations: preparation of the aqueous phase;preparation of the oil phase; emulsification; cooling; introduction of thermolabile biologically active substances; perfumery; packing and packing of cream. Quality control of cosmetic scrubs Quality control of scrubs is carried out in accordance with the requirements of analytical documentation, according to organoleptic indicators (color, smell, appearance) and physical and chemical indicators: pH, thermal stability, colloidal stability, mass fraction of glycerol, mass fraction of water and volatile substances Scrub quality indicators Appearance, color - Mass with evenly distributed abrasive. White to dark brown Smell - Specific for each cosmetic product. 32.Propose and justify a rational technological scheme for the production of a cosmetic deodorizing product. Define parameters for assessing quality. Deodorant technology: - dispersing hydroxyethylcellulose in water for 2 hours; - introduction of aluminum chlorohydrate solution; - homogenization of the mixture; - preparing a mixture of propylene glycol with alcohol and adding it to the previously prepared mixture; - homogenization; - packaging, packaging, labeling of the finished product. Quality control of a cosmetic deodorizing product Аcosmetic deodorizing product are manufactured in accordance with the requirements of regulatory documentation, according to technological instructions and recipes approved in the prescribed manner. quality indicators of a cosmetic deodorizing product Appearance: homogeneous mass without foreign inclusions Color - characteristic The smell is characteristic 33. Propose and justify a rational technological scheme for the production of toothpaste. Define parameters for quality assessment. Toothpaste technology: 1. Preparation of raw materials. 2. Preparing toothpaste: preparing the mixture adding water homogenization (25-30 min); introduction of aromatic substances, sweeteners, flavoring additives, dyes, introduction of detergents under vacuum, homogenization, deaeration (15-20 min); quality control; “ripening” of the paste (5 days). 3. Packaging, packaging, labeling of the finished product. Quality control of toothpastes: Toothpastes are manufactured in accordance with the requirements of regulatory documentation, according to technological instructions and recipes approved in the prescribed manner. quality indicators of toothpastes: Appearance: homogeneous mass without foreign inclusions Color - characteristic The smell is characteristic Taste - characteristic The guaranteed shelf life of toothpastes is 12 months from the date of manufacture. жүктеу/скачать 64.84 Kb. Достарыңызбен бөлісу:
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