Chocolate Face Mask
Formulation
| Name | Ingredient | Supplier | % |
|---|---|---|---|
| Phase A | |||
Sucrabase C Caprylic/Capric Triglyceride & Glycerin & Aqua & Sucrose Laurate & Sucrose Stearate | Caprylic/Capric Triglyceride & Glycerin & Aqua & Sucrose Laurate & Sucrose Stearate | Alfa Chemicals | 73.0 |
| Phase C | |||
Clay Kaolin | Kaolin | — | 10.0 |
| Phase B | |||
Microzest 50 Rice Oryze Sativa Powder | Oryze Sativa Powder | Lessonia | 4.0 |
Microzest 50 Coconut Cocus Nucifera Shell Powder | Cocus Nucifera Shell Powder | Lessonia | 2.5 |
Glycerine Glycerin | Glycerin | Interaxion | 10.0 |
| Phase D | |||
Fragrance/essential oils Parfum (chocolate) | Parfum (chocolate) | — | 0.5 |
Preparation:
Mix together the powders in Phase B with the glycerine.
Add Phase B into Phase A under a propeller stirrer, or using a spatula (depending on the size of your batch).
Stir in Phase C.
Stir in Phase D.
Notes:
Stable at least 3 months at 45°C.
N.B Sucrabase C can be replaced with Sucrabase M
Brown creamy oily gel. Leave on the skin for 10 minutes and wash off with water turning the mask into a luxurious creamy milk leaving the skin soft and supple.
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