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Lipstick contains wax, oils, antioxidants, and emollients. [47] Wax provides the structure to the solid lipstick. Lipsticks may be made from several waxes such as beeswax, ozokerite, and candelilla wax. Because of its high melting point, carnauba wax is a key ingredient in terms of strengthening the lipstick.
Homemade lip balms Lip balm or lip salve is a wax -like substance applied to the lips to moisturize and relieve chapped or dry lips, angular cheilitis , stomatitis , or cold sores . Lip balm often contains beeswax or carnauba wax , camphor , cetyl alcohol , lanolin , paraffin , and petrolatum , among other ingredients.
Lipstick is known to have been used around 5000 years ago in ancient Babylon, when semi-precious jewels were crushed and applied to the lips and occasionally around the eyes. Ancient Egyptians extracted purplish-red dye from fucus-algin , 0.01% iodine , and some bromine mannite, which resulted in serious illness.
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Gels, creams, or lotions may contain an acid to encourage dead skin cells to loosen, and an abrasive such as microbeads, sea salt and sugar, ground nut shells, rice bran, or ground apricot kernels to scrub the dead cells off the skin. Salt and sugar scrubs tend to be the harshest, while scrubs containing beads or rice bran are typically very ...
Caramelization is a process of browning of sugar used extensively in cooking for the resulting butter-like flavor and brown color. The brown colors are produced by three groups of polymers: caramelans (C 24 H 36 O 18), caramelens (C 36 H 50 O 25), and caramelins (C 125 H 188 O 80).
Whey butter may be made from whey cream. Whey cream and butter have a lower fat content and taste more salty, tangy and "cheesy". [27] They are also cheaper to make than "sweet" cream and butter. The fat content of whey is low, so 1,000 pounds of whey will typically give only three pounds of butter. [28] [29]
Butter-Vanilla flavor, a combination of butter flavor and vanilla flavor. Artificial butter flavoring is a flavoring used to give a food the taste and smell of butter.It may contain diacetyl, acetylpropionyl, or acetoin, three natural compounds in butter that contribute to its characteristic taste and smell.
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