| The aim of this study was to conserve and develop the traditional Thai lip balms for business extension. The natural beeswax formulated in this study was collected from a local farm and was then characterized by Fourier transformed infrared spectroscopy (FTIR) and Differential scanning calorimetry (DSC). The natural beeswax was selected as the main component of traditional lip balms. Eleven lip formulations were prepared, namely lip balm base, lip balm containing menthol, lip balm containing orange oil flavor and lip balm containing natural extracts (which are derived from Tumeric rhizome, Yellow Cotton flower, Passion fruit, Roselle petal, Sacred lotus leaf, Swamp algae, Annatto seed and Mao Luang fruit). The best formulations were chosen based on a 9-point hedonic scale evaluated by 10 consumers. Lip hydration levels, when applying the best lip balm, were further examined in 30 Thai volunteers. The results showed that the obtained natural beeswax exhibited similar FTIR spectra and DSC thermogram properties to commercial beeswax. There were five out of the eleven formulations gaining highest 9-point hedonic scores= lip balm containing Annatto seed extract (8.10±0.99), Mao Luang extract (8.00±1.25), orange oil flavor (7.50±1.43), menthol (6.60±1.43) and lip balm base (6.30±0.95). The developed formulations were tested and found to remain a semi-solid state up to 55°C. Application of the modified traditional Thai lip balm base and lip balm containing Mao Luang extract could maintain lip hydration from 5 minutes to 180 minutes after application in comparison to untreated lip. Therefore, modified traditional Thai balms may be promising products for increased the lip hydration. In addition, lip gloss and lipstick balm-derived natural beeswax could be prepared to obtain a variety of those lip care products. |