Super Moisturizing Cream
Formulation
| Name | Ingredient | Supplier | % |
|---|---|---|---|
| Phase A | |||
Gransil ORB-III-5CS Dimethicone (and) Polymethylsilsesquioxane (and) Polysilicone-11 (and) Dimethicone/Divinyl Dimethicone/Silsesquioxane Crosspolymer (and) Hydrogenated Coco-Glycerides (and)Isohexadecane (and) Glyceryl Stearate (and) Cetearyl Alcohol (and) Stearyl Alcohol | Dimethicone (and) Polymethylsilsesquioxane (and) Polysilicone-11 (and) Dimethicone/Divinyl Dimethicone/Silsesquioxane Crosspolymer (and) Hydrogenated Coco-Glycerides (and)Isohexadecane (and) Glyceryl Stearate (and) Cetearyl Alcohol (and) Stearyl Alcohol | — | 36.30 |
Gransil 530 Dimethicone | Dimethicone | — | 0.70 |
Vitamin A Palmitate Retinyl Palmitate | Retinyl Palmitate | — | 0.10 |
Vitamin E Acetate Tocopheryl Acetate | Tocopheryl Acetate | — | 0.20 |
Isostearyl Palmitate Isostearyl Palmitate | Isostearyl Palmitate | — | 1.40 |
Phenonip Phenonip (and) Methylparaben (and) Ethylparaben (and) Butylparaben (and) Propylparaben (and) Isobutylparaben | Phenonip (and) Methylparaben (and) Ethylparaben (and) Butylparaben (and) Propylparaben (and) Isobutylparaben | — | 0.40 |
| Phase C | |||
Flamenco Satin Red Mica (and) Titanium Dioxide | Mica (and) Titanium Dioxide | — | 0.05 |
Fragrance Fragrance | Fragrance | — | q.s. |
| Phase B | |||
Deionised Water Water | Water | — | 54.70 |
Manuka Honey BT Water (and) Honey Extract | Water (and) Honey Extract | — | 1.00 |
Wheat Germ BT Water (and) Triticum Vulgare(Wheat) Germ | Water (and) Triticum Vulgare(Wheat) Germ | — | 1.00 |
1,3 Butylene Glycol 1,3 Butylene Glycol | 1,3 Butylene Glycol | — | 0.90 |
Glycerin, USP Glycerin | Glycerin | — | 0.90 |
Granthix APP Isohexadecane (and) Ammonium Polyacryloyldimethyl Taurate (and) Polysorbate 80 | Isohexadecane (and) Ammonium Polyacryloyldimethyl Taurate (and) Polysorbate 80 | — | 0.50 |
Sodium Hyaluronate, 1% Water (and) Sodium Hyaluronate | 1% Water (and) Sodium Hyaluronate | — | 1.80 |
Preparation:
Combine phase A and mix at 70°C until uniform.
Combine phase B in a separate kettle at 70°C.
Add phase A to phase B with homogenising.
Add phase C and homogenise until an emulsion forms. Turn on slow mixer
and cooling water. Mix slowly until a smooth cream forms at about 35°C.
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