Starch is a polysaccharide carbohydrate consisting of a large number of glucose units joined by glycosidic bonds [1]. It is produced by green plants as an energy store and is a major component of many staple foods [2]. In cosmetics, starch functions as a thickening agent, binder, absorbent, and emulsion stabilizer.
The production process of starch typically involves several steps. First, raw materials like corn or potatoes are cleaned and processed to extract the starch. The starch is then separated from other components, washed, and dried [3]. Finally, the dried starch is milled to the desired particle size and packaged for various applications.
Starch offers several benefits in cosmetic formulations. It acts as a thickening agent, increasing the viscosity of products and improving their texture. It can also function as a binder, helping to hold ingredients together in pressed powders and solid formulations. Starch's absorbent properties allow it to control shine and oiliness on the skin, making it suitable for use in powders and foundations [4]. Additionally, it can stabilize emulsions, preventing the separation of oil and water phases in creams and lotions.
In cosmetic applications, starch is frequently used in products such as facial powders, dry shampoos, creams, lotions, and masks. Its absorbent properties aid in oil control in powders and foundations, while its thickening properties improve the texture and application of creams and lotions [5]. In dry shampoos, starch helps to absorb excess oil from the hair, leaving it feeling cleaner and fresher.
For packaging, starch is generally packed in multi-layer paper bags or polyethylene bags to protect it from moisture and contamination. During transportation, it should be stored in a cool, dry place away from direct sunlight and extreme temperatures to maintain its quality and prevent degradation [6]. Proper handling and storage are essential to ensure that the starch remains effective and safe for cosmetic use.
Citations:
[1] Smith, A. M., Zeeman, S. C., & Smith, S. M. (2005). Starch degradation. Annual review of plant biology, 56, 73-98.
[2] Tester, R. F., Qi, X., & Karkalas, J. (2004). Starch—composition, fine structure and architecture. Journal of cereal science, 39(2), 151-181.
[3] Singh, N., Singh, J., Kaur, L., Sodhi, N. S., & Gill, B. S. (2003). Morphological, thermal and rheological properties of starches from different botanical sources. Food chemistry, 81(2), 219-231.
[4] Lodén, M., & Ehrström, R. (2005). Dry skin and sensitive skin. Textbook of cosmetic dermatology, 52-60.
[5] Draelos, Z. D. (2010). Cosmetics in dermatology. John Wiley & Sons.
[6] Coles, R., McDowell, D., & Kirwan, M. J. (2003). Food packaging technology. Blackwell Publishing.
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