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Kor J Aesthet Cosmetol 2013;11(3): 577-584. |
| 일본 떡을 이용한 립 메이크업 제품의 보습능 평가에 대한 유효성 평가 |
| 정정희, 류희욱 |
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| Validity of Japanese Rice Cake in the Assessment of Moisturizing Capacity for Lip Make-up Products
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| Jung-Hui Jung, Hee-Wook Ryu |
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| ABSTRACT |
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In this study, we evaluated the validity of Japanese rice cake as a media for the qualitative and quantitative analysis of moisturizing capacity of lip makeup products, and made a comparative study of FCG method suggested by Fujisankei Communication Groups (FCG) Research Institute and its modified methods. The Japanese cake was found to be a useful tool to evaluate visually the moisturizing capacity of lip makeup products (lop balm, lip stick, and lip gloss), for lip makeup products showed excellent spreadability on it and cracking occurred very sensitively as the surface of the cake was dried. While there were disadvantages to the method that a tester’s own subjective judgment should be relied upon, and that it was difficult to observe the cracking state of products of high brightness or transparent colors. The FCG method was useful for evaluating the relative rankings of moisturizing capacity of lip makeup products, and a modified method, which measures the moisture loss of the cake was useful for evaluating quantitatively of the moisturizing capacity the lip products. However, there are limits to the use of Japanese cake for universal assessment techniques because it is difficult to get Japanese cake in countries other than Japan as well as Japanese cake has difficulty in the standardization of its water content and surface area.
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| Key words:
Moisturizing Capacity, Lip Make-up, Japanese Rice cake, Lip Balm, Lip Stick
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