Gel Textural Characteristics of Hair Gel with Cocoa Shell Extract by Using Mixture D-optimal Method

Abstract

This study was used a mixture design to optimize the spreadability and viscosity of topical hair gel incorporates cocoa shell extract. The factor of the hair gel ingredient was thickener (0.2 – 0.8%), styling polymer A (2-5%), styling polymer B (2-6%), and solvent (84.63-91.63%) were studied on two responses selected spreadability and viscosity. The data collected were fitted to the model with high coefficient determination (R2= 0.994 for the spreadability and 0.9937 for the viscosity). The model can be predicted by showing the good lack of fit test result not significant with the p-value bigger than 0.05. From the ramp function simulation, the optimized formulation was selected and established at thickener (0.55%), styling polymer A (3.61%), styling polymer B (3.72%), and solvent (88.55%) with the spreadability and viscosity at 353.77 g.s and 39.91 pa.s respectively. The benefit of using mixture design in this experiment, it can help a formulator to understand the complex interaction between factors and can easily modify the formulation through ramp function simulation to obtain the desired result. The predicted validation test shows that both values were comparable. Under this condition showed that the model development could be used to predict future observations within the design range thickener (0.2 – 0.8%), styling polymer A (2-5%), styling polymer B (2-6%), and solvent (84.63-91.63%).