Effects of goat milk addition on physicochemical characteristics and conditioning performance of shampoo
Sánchez Macías, Davinia | Castelo Latorre, María José | Damián-Sinchiguano, Daniela | Torres Pizarro, Claudia Marcela
Goat milk, per se, has very interesting technological and nutritive features, and could be used in shampoo formulations and improve their properties. The aim of this study was to compare the physicochemical characteristics and conditioning performance of shampoo made with 0, 10, 20 and 30% content of goat milk. pH, surface tension, solids content, wetting time, foaming ability and foam stability, dirt dispersion, viscosity, instrumental colour, and conditioning performance were evaluated during 60 days of storage. pH ranged between 5.55 and 6.73. Goat milk addition decreased the surface tension and viscosity, as well as provided good conditioning performance, good cleaning capacity, foaming stability, wetting time, luminosity and blueish to the shampoos. The best shampoos were those that used 10-20% of goat milk, because they kept their features and did not present flocculation of milk proteins or acidification. The stability of the product with goat milk was established at one month.
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