Phase Trade Name INCI Name % Function
A Eumulgin® SG Sodium Stearoyl Glutamate 0.50 Emulsifier
Cutina® HVG Hydrogenated Vegetable Glycerides 4.00 Consistency Factor
Lanette® 22 Behenyl Alcohol 1.00 Consistency Factor
Cetiol® RLF Caprylyl Caprylate/Caprate 5.00 Emollient
Cetiol® SB 45 Butyrospermum Parkii (Shea) Butter 2.00 Emollient
Cegesoft® VP Vegetable Oil (and) Hydrogenated Vegetable Oil (and) Euphorbia Cerifera (Candelilla) Wax 2.00 Emollient
Covi-ox® T 70 C Tocopherol 0.50 Active
Irwinol® LS 9890 Octyldodecanol (and) Irvingia Gabonensis Kernel Butter (and) Hydrogenated Coco-glycerides 1.00 Active
B Deionized Water Water q.s. Diluent
Veegum Pure Magnesium Aluminum Silicate 2.00 Stabilizer
Vanzan NF Xanthan Gum 0.20 Stabilizer
Geogard 221 Dehydroacetic Acid (and) Benzyl Alcohol 0.80 Preservative
Glycerin Glycerin 3.00 Humectant
Citric Acid Citric Acid q.s. pH adjuster

 

Procedure

I. Mix phase B. Allow gums to fully hydrate, then add remaining phase B ingredients.

II. Heat phase A and phase B to 80-85 C.

III. Add phase B to phase A, and homogenize until uniform

IV. Switch to lightenin’ mixing, and cool to RT