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International Journal for Research Trends and Innovation
International Peer Reviewed & Refereed Journals, Open Access Journal
ISSN Approved Journal No: 2456-3315 | Impact factor: 8.14 | ESTD Year: 2016
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Impact Factor : 8.14
Issue per Year : 12
Volume Published : 11
Issue Published : 118
Article Submitted : 21686
Article Published : 8549
Total Authors : 22487
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| Paper Title: | Formulation and Evaluation of Herbal Lip Balm |
| Authors Name: | Nitin Babasaheb Kakde , Sanket Dipak Thore , Ms. Neha B. Gaikwad , Mr.Ashok S. Jagdale , Mr.Rahul S. Mohan |
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| Author Reg. ID: |
IJRTI_204300
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| Published Paper Id: | IJRTI2505299 |
| Published In: | Volume 10 Issue 5, May-2025 |
| DOI: | |
| Abstract: | Cosmetics are made with biologically active chemicals that mimic the effects of drugs or medical treatments. Research was done on the formulation, design, and quality of lip balm created with natural substances. Oil, honey, ghee, orange flavor, vitamin E, and other components were used to make the lip balm used in this study. It was made using the homogenous mixing method. A glass slide was used to test the lip balm's formulation. Lip balm was evaluated based on a number of factors, including spreadability, pH melting point, and chemical stability. It was discovered that the melting point was between 63 and 65 °C and the pH was 6.0. Following stability tests conducted at ambient temperature (25.0±3.0°C), in a refrigerator (4.0± 2.0°C), and It was demonstrated that the manufactured lip balm was consistent in nature, applied flawlessly, and did not deform at ambient temperature or when refrigerated at oven temperature (40.0± 2.0°C). A lip balm made with the substances listed above might be a better choice for treating a variety of lip problems.Preservatives and dangerous heavy metals are present in daily lip care products. These heavy metals and other pollutants can be accidentally consumed in addition to leaking via your lips' pores. The most common uses for lip balm formulations are to accentuate the beatyu of the lips and give makeup a glamorous touch. A natural solution for preserving and enhancing healthy lips is to use lip balms. The usage of massive chemical compounds in today's cosmetic lip products has a number of negative impacts. As a result, an effort has been made to research the natural ingredients that go into making natural lip balm. Naturally occurring bases, oils, coloring, flavoring agents, and other ingredients can be used to make the natural lip balm.Naturally occurring bases, oils, coloring, flavoring agents, and other ingredients can be used to make natural lip balm. Lips that have been impacted by dryness can be protected and nourished with organic lip balm. A better choice for treating a variety of lip problems may be organic lip balm. It was discovered that beetroot lip balm had antioxidant properties. |
| Keywords: | formulation, natural components, lip balm. |
| Cite Article: | "Formulation and Evaluation of Herbal Lip Balm", International Journal for Research Trends and Innovation (www.ijrti.org), ISSN:2455-2631, Vol.10, Issue 5, page no.c854-c868, May-2025, Available :http://www.ijrti.org/papers/IJRTI2505299.pdf |
| Downloads: | 000388 |
| ISSN: |
2456-3315 | IMPACT FACTOR: 8.14 Calculated By Google Scholar| ESTD YEAR: 2016 An International Scholarly Open Access Journal, Peer-Reviewed, Refereed Journal Impact Factor 8.14 Calculate by Google Scholar and Semantic Scholar | AI-Powered Research Tool, Multidisciplinary, Monthly, Multilanguage Journal Indexing in All Major Database & Metadata, Citation Generator |
| Publication Details: |
Published Paper ID: IJRTI2505299
Registration ID:204300
Published In: Volume 10 Issue 5, May-2025
DOI (Digital Object Identifier):
Page No: c854-c868 Country: Vaijapur Dist chh. Sambhajinagar , Maharashtra , India Research Area: Pharmacy Publisher : IJ Publication Published Paper URL : https://www.ijrti.org/viewpaperforall?paper=IJRTI2505299 Published Paper PDF: https://www.ijrti.org/papers/IJRTI2505299 |
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ISSN: 2456-3315
Impact Factor: 8.14 and ISSN APPROVED,
Journal Starting Year (ESTD) : 2016
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