ANTI SPOT GEL

Manufacturing Process Phase A: Combine all ingredients of phase A. Raise the pH to 11 to dissolve Cosphagard® SA natural. When everything is dissolved, lower the pH back to 4-5 again. Phase B: Combine Glycerin, Cosphaderm® X 34 and Cosphaderm® Sodium Hyaluronate high and stir until the powder is wetted. Then add it to phase A. Phase C: Add phase C under stirring. Adjust the pH to 4.0 +_ 0.05. Specifhas not

ANTI-WRINKLE BASE

Manufacturing Process Phase A: Combine phase A and add determinalised water to phase A under stirring. Phase B: Add water. Phase C: Add Cosphaderm® POP and water-soluble perfume to phase A+B. Adjust the pH to 5.5 +_ 0.05. Specification Appearance: Translucent gel pH: 5.5 +_ 0.05 Stability: Microbiological stability proven, no separation after centrifugation (4000 rpm, 30 min)has not

BHA LIQUID PEELING

MANUFACTURING PROCESS Phase A: Combine the ingredients of phase A. Raise the pH to 11 to dissolve Cosphagard® SA natural. When everything is dissolved, lower the pH back to 4-5 again. Phase B: Add phase B to A while stirring. Adjust the pH to 4.0 +_ 0.05. SPECIFICATION Appearance: Clear solution pH: 4.0 +_ 0.05 Stability: Microbiological stability proven, no separation after centrifugation (4000 rpmhas not

SKIN PERFECTING TONER

Manufacturing Process Phase A: Combine all ingredients of phase A. Raise the pH to 11 to dissolve Cosphagard® SA natural completely. Phase B: Add phase B and lower the pH to 4.0 +_ 0.05. Specification Appearance: Clear solution pH: 4.0 +_ 0.05 Stability: Microbiological stability proven, no separation after centrifugation (4000 rpm, 30 min)has not
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ANTI-WRINKLE EYE CREAM

Manufacturing Process Phase A: Combine all ingredients of phase A under stirring until Cosphaderm® X 34 is completely dissolved. Phase B: Combine all ingredients of phase B. Heat both phases separately to 70 °C and add phase B to phase A under stirring. After stirring for 5 minutes homogenise the formulation and adjust the pH to 5.5 +_ 0.05. Specification Appearance: White, shiny emulsion pH: 5.5 +has not

HAPPY BARRIER CREAM

MANUFACTURING PROCESS Phase A: Combine all ingredients of phase A and stir until everything is completely dissolved. Phase B: Add phase B to A while stirring. Phase C: Add phase C to the water phase while stirring. Then heat the water phase to 70-75 °C. Phase D: Combine all ingredients of phase D and heat to 75°C. Phase E is added to the oil phase just before emulsion is formed. Add phase D+E to the wahas not

INTENSE MOISTURISING CREAM

MANUFACTURING PROCESS Phase A: Combine all ingredients of phase A and stir until everything is completely dissolved. Heat to 75 °C. Phase B: Combine all ingredients and heat to 75 °C. Add then phase B to phase A under strong stirring and homogenise. Phase C: Add phase C to the formulation and stir. Adjust the pH to 5.5 +_ 0.05. SPECIFICATION Appearance: White emulsion pH: 5.5 +_ 0.05 Stability: Mihas not

MATTIFYING DAY CREAM

MANUFACTURING PROCESS Phase A: Combine all ingredients of phase A and stir until everything is completely dissolved. Phase B: Combine all ingredients of phase B. Heat both phases separately to 75-80 °C.  Add phase B to A while stirring and then homogenise. Adjust the pH to 5.5 +_ 0.05. SPECIFICATION Appearance: white gel cream pH: 5.5 +_ 0.05 Stability: Microbiological stability proven, no separathas not
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