Stability Study of Cosmetics Product
The purpose of stability study of cosmetic products is to ensure that a new or modified product meets the intended physical, chemical, and microbiological quality standards, and functionality, and aesthetics when stored under appropriate conditions.
Because of the wide variety of cosmetic products, “standard” stability studies cannot be prescribed. Thus, specific tests may be developed in order to address new or unusual technologies or to be adapted to products having extended shelf lives.
A stability study can be conducted in real-time or under accelerated conditions and should address the stability of a product under appropriate storage, transport, and use conditions.
How SIG can help
SIG Laboratory can assist you in the stability study or shelf-life of your cosmetics products.
Method of Analysis
Stability studies need to be supported by well-controlled product storage conditions. Generally, this is conducted using a climatic chamber. The use of a climatic chamber with appropriate performance will assist you in interpreting the shelf-life of your product.
Library of Knowledge
Verification Visit by the Indonesian Agency of Fish Quarantine, Quality Control, and Safety of Fishery Products (BKIPM) at SIG
SIG as a laboratory that conducts fishery products testing received a visit from the Indonesian Agency of Fish Quarantine, Quality Control, and Safety of Fishery Products (BKIPM) on May 31st, 2023, at SIG Central Lab located at Jl. Rasamala No. 20 Bogor City.This...
SIG successfully explained the importance of Sulfuryl Fluoride (SF) analysis at the Asia Pacific Food Analysis Forum (APFAN) 2023
On Wednesday 24 May 2023, SIG through its representative, Insan Patria as the supervisor of the research division, had the opportunity to present about the importance of conducting Sulfuryl Fluoride (SF) tests on rice in the Asia Pacific Food Analysis Forum (APFAN)...
Prove it Spicy by Scoville Heat Units Test!
CapsaicinoidsCapsaicinoids are the chemical components in capsicum that give the sensation of a spicy taste. The most common and most abundant capsaicinoid in hot peppers is capsaicin. In the food industry, capsaicin content is often used as added value in products as...
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