Desenvolvimento e avaliação de creme hidratante para mãos com ativos naturais: investigação de características organolépticas na adição de substâncias naturais no desenvolvimento de novas formulações

Abstract

OBJECTIVES: To analyze the influence of the oil phase concentration on the development and physicochemical and sensory properties of moisturizing hand creams formulated with natural ingredients. MATERIALS AND METHODS: Experimental laboratory study with a qualitative and exploratory approach. Three formulations were developed using virgin coconut oil and sweet almond oil at different concentrations incorporated into a non-ionic cream base. The formulations were evaluated through organoleptic analysis, pH determination, and preliminary stability tests under different storage conditions. RESULTS: The oil phase concentration directly influenced viscosity, spreadability, skin absorption, and residual sensation. The 10% formulation showed higher occlusivity, while the 5% formulation presented lighter texture and faster absorption. The 7% formulation exhibited balanced sensory and functional properties. All formulations maintained satisfactory preliminary physical stability. CONCLUSION: The modulation of the oil phase proved to be essential for tailoring formulation characteristics, highlighting the potential of natural ingredients in the development of effective cosmetic products suitable for different skin types.