PURPOSE: To obtain a rouge with no sweating over time and excellent in feeding in use from a sensory viewpoint.
CONSTITUTION: This rouge consists of a compound formed by ester linkage between a monohydric alcohol and a monofunctional fatty acid, contains no liquid substances at room temperature, and contains a fat and oil with a hydroxyl value of ≥50 (e.g. cholesteryl 12-hydroxystearate, hydroxylanolin), or contains ≥15wt.% of a solid hydrocarbon (e.g. paraffin, vaseline), ≥20wt.% of a triglyceride, 15-20wt.% of squalane and ≤10wt.% of an ester of a monohydric alcohol and a monofunctional fatty acid which is not liquid at room temperature. The rouge may further contain a shellfish meat sterol, which is optimal for preventing the lip from chapping; therefore, formulation of this sterol can impart the rouge with additional effectiveness.
KOIKE MASAKO
MAKI MASATOSHI
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