Cosmetic Ingredients and Formulation Principles Quiz

Antibiotics are not typically used in cosmetics; they are more commonly associated with medical applications.

Polymers are commonly used as thickening agents in cosmetic formulations, providing texture and viscosity.

Water is a common solvent in cosmetic formulations, serving as a base for many ingredients.

Preservatives are added to cosmetics to inhibit the growth of bacteria, mold, and other microorganisms, extending product shelf life.

Colorants are added to cosmetics to provide pigmentation and enhance the visual appeal of the product.

Salicylic Acid is an active ingredient known for its exfoliating and acne-fighting properties in cosmetic products.

Chelating agents are added to cosmetics to stabilize formulations by binding with metal ions and preventing degradation.

Cetyl Alcohol is a common emulsifier, aiding in the blending of oil and water-based ingredients in cosmetics.

Humectants attract and retain moisture, helping cosmetic products maintain hydration by absorbing water from the air.

Shea Butter is a natural cosmetic ingredient known for its moisturizing and skin-nourishing properties.

Salicylic Acid is a common exfoliating agent, promoting the removal of dead skin cells and improving skin texture.

Surfactants act as emulsifiers, helping to mix and stabilize immiscible ingredients in cosmetic formulations.

Buffering agents are used to adjust the acidity or alkalinity of cosmetic products, ensuring they are within the desired pH range.

Film-forming agents create a protective layer on the skin, enhancing product adherence and providing a barrier against environmental factors.

Dimethicone is a common silicone derivative used in cosmetics for its smoothing and conditioning properties.

Penetration enhancers facilitate the absorption of ingredients into the skin, enhancing the effectiveness of cosmetic formulations.

Grapefruit Seed Extract is a natural preservative used in cosmetics to prevent microbial growth and extend product shelf life.