This standard specifies the product classification, requirements, test methods, inspection rules and marking, packaging, transportation and storage of moisturizing creams. This standard is applicable to emulsified creams with a certain consistency that moisturize human skin. QB/T 1857-2004 Moisturizing Cream QB/T1857-2004 Standard download decompression password: www.bzxz.net

ICS 71. 100.70
Classification number: Y42
Registration number: 15109-2005
Light Industry Standard of the People's Republic of China
QB/T1857—2004
Replaces QB/T1857—1993, QB/T18611993 Moisturizing cream
Skin care cream
2004-12-14 Issued by
National Development and Reform Commission of the People's Republic of China 2005-06-01 Implementation
QB/T1857—2004
This standard is a revision of QB/T1857-1993 "Snowflakes" and QB/T1861-1993 "Baskets": The following contents are mainly revised:
The products are divided into W/O type and O/W type;
- Added the reference of GB5296.3 "General Labeling of Cosmetics for Instructions for Use of Consumer Products": The net content shall be implemented in accordance with the "Regulations on Metrological Supervision of Quantitatively Packaged Commodities" No. 43 of the State Administration of Technical Supervision [1995]. This standard is proposed by the China Light Industry Federation. This standard is under the jurisdiction of the National Technical Committee for Standardization of Fragrances, Fragrances and Cosmetics. This standard was drafted by Chunsili Co., Ltd., Shanghai Jahwa United Co., Ltd., Unilever Co., Ltd., Dabao Cosmetics Co., Ltd. and Nanjing Jinba Cosmetics Co., Ltd. The main drafters of this standard are: Xie Jianhong, Wang Hanzhou, Jiao Chenxing, Qi Ling, Dai Li. The previous versions of the standards replaced by this standard are: -QB963-1985, QB/T1857-1993; bzxZ.net
ZB/TY42001--1986, QB/T1861-1993. From the date of implementation, this standard replaces the light industry standards QB/T1857-1993 "Frosting Cream" and QB/T1861-1993 "Basm" issued by the former Ministry of Light Industry.
Moisturizing Cream
QB/T 1857-2004
This standard specifies the product classification, requirements, test methods, inspection rules and marking, packaging, transportation and storage of moisturizing creams. This standard is applicable to emulsified creams with a certain consistency that moisturize human skin. 2 Normative references
The clauses in the following documents become clauses of this standard through reference in this standard. For dated references, all amendments (excluding errata) or revisions accompanying them are not applicable to this standard. However, parties to an agreement based on this standard are encouraged to study whether the latest versions of these documents can be used. For undated references, the latest versions apply to this standard. GB52S6.3 Instructions for use of consumer products General labeling of cosmetics GB/T13531.I General test methods for cosmetics Determination of pH value QB/T1684 Inspection rules for cosmetics
QB/T1685 Requirements for the appearance of cosmetic product packaging JJF1070-2000 Metrological inspection rules for net content of quantitatively packaged goods State Administration of Technical Supervision Order [1995] No. 43 Regulations on Metrological Supervision of Quantitatively Packaged Goods Health Supervision [2002] No. 229 Cosmetic Hygiene Standards 3 Product classification
The products can be divided into two categories: oil-in-water type (O/W type) and water-in-oil type (W/O type). 4 Requirements
4.1 Hygiene indicators shall meet the requirements of Table 1. The raw materials used shall meet the requirements of Weifajianfa [2002] No. 229. Table 1 Hygiene indicators
Total number of bacteria/(CFU/g)
Total number of aerosol and yeast/(CFU/g)
Microbiological indicators
Toxic substance limits
Fecal coliform bacteria
Staphylococcus aureus
Pseudomonas aeruginosa
Lead/(mg/kg)
Mercury/(mg/kg)
/(mg/kg)
(Gingival and children's products ≤500)
Not detectable
Not detectable
Not detectable
(Except for eye cosmetics containing organic mercury preservatives) 10
QB/T 1857--2004
4.2 Sensory and physical and chemical indicators should meet the requirements of Table 2 Table 2 Sensory and physical and chemical indicators
Sensory indicators
Physical and chemical designations
4.3 Net content deviation
The paste is fine and uniform
Conforms to regulations Fragrance
(40±1)℃ kept for 24h, returned to room temperature after summer solstice No oil in the body High moisture phenomenon
W/o type
(401)℃ kept for 24h, returned to room temperature
After that Oil penetration rate is 3%
0c kept for 24h, returned to room temperature after no obvious difference in properties before and after verification 4.085
(Powder products, except for fruit acid products) should meet the requirements of the State Technical Supervision No. 9957 Regulations No. 43 5 Test methods
5. 1 Hygiene measures
The inspection shall be carried out according to the method specified in Weifajianfa [2002] No. 229. 5.2 Sensory indices 5.2.1 Appearance Take samples and observe them at room temperature and without direct sunlight. 5.2.2 Aroma Take samples and observe them by sense of smell. 5.3 Physical and chemical indices 5.3.1 Heat resistance (0) 5.3.1.1 Instruments Constant temperature incubator 5.3.1.2 Restore the sample to room temperature in advance. 5.3.2 Heat resistance a) Constant temperature b) Incubator c) Balance: d) Stand: Accuracy: ±1℃.
Adjust the incubator to (40±1)℃, and place the packaged complete sample bottle in the constant temperature incubator. Take it out after 24 hours and restore the temperature.
Precision temperature control
5.3.2.2 Operation procedure
Pre-adjust the constant temperature incubator to (40±1)℃, weigh about 10g of the sample (about 1/4 of the area of ​​the culture dish) in the weighed culture blood, scrape it flat, weigh it accurately, and place it obliquely on a 15° angle rack in the cabinet temperature incubator. Take it out after 24 hours, put it in a desiccator and cool it down before weighing it again. If there is oil leakage, carefully remove the oil leakage part, leaving the paste part, and then weigh the culture certificate together with the remaining culture part. The oil leakage rate of the sample, expressed in %, is calculated according to formula (1). In the formula:
Oil dissolution rate (%) =: m-m2-x×100
The mass of the sample, in grams (g);
The mass of the sample after -24 hours plus the mass of the cultured blood, in grams (g); The mass of the sample after the oil seepage is removed plus the mass of the cultured blood, in grams (g). 5.3.3 Cold resistance
5.3.3.1 Instrument
Refrigerator: Temperature control accuracy ±2℃.
5.3.3.2 Operating procedures
QB/T1857-2004
Pre-adjust the refrigerator to -5℃～-10℃, and place a bottle of the packaged sample in the refrigerator. Take it out after 24 hours, return it to room temperature and observe it visually.
5. 3. 4 pH
Determine according to the method specified in GB/T13531.1 (dilution method). 5.4 Net content deviation
Determine according to the method specified in 6.1.1 of JJF1070-2000. Inspection rules
According to QB/T 1684.
7 Marking, packaging, transportation, storage, shelf life 7.1 Marking of sales packaging
According to GB 5296.3.
7.2 Packaging
According to QB/T1685.
7.3 Transportation
Should be loaded and unloaded lightly, and stacked according to the box diagram. Avoid vibration, impact and sun and rain. 7.4 Purchase and storage
Should be stored in a room temperature, ventilated and dry warehouse with a temperature not higher than 38℃, and should not be close to water sources, stoves or heaters. When stored, it should be at least 20cm away from the ground and at least 50cm away from the inner wall, and a passage should be left in the middle. Stack according to the box icon and strictly follow the first-in-first-out principle. 7.5 Shelf Life
Under the specified transportation and storage conditions, the product is packaged intact and unopened, and the shelf life is based on the sales packaging label.
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