FORMULATIONS

MODERN COSMETICS FOR AMBITIOUS FORMULATORS

We understand the requirements and issues of cosmetic formulators. That’s why we spend a lot of time with application technology in our in-house laboratory. Here we investigate the incorporation and effect of raw materials in order to offer our customers the best possible support and appropriate recommendations.

We have provided a selected set of formulations for you to download here – enjoy!

FaceCare

RICH & NATURAL W/O CREAM ALL NATURAL INGREDIENTS

100.71.2.1

REGENERATING. PROTECTING. SOFT TEXTURE.

Alternative preservation: Cosphaderm® LA-T, Cosphaderm® pAS natural, Cosphaderm® Pentiol natural

PHASE Ingredient Cosmos INCI SUPPLIER %
A Demin. Water
Aqua
-
70.60
A Cosphaderm® pAS natural
p-Anisic Acid
Cosphatec GmbH
0.20
A Cosphaderm® LA-T
Levulinic AcidGlycerinSodium LevulinateAqua
Cosphatec GmbH
1.40
B Cosphaderm® Pentiol natural
Pentylene Glycol
Cosphatec GmbH
1.50
B Glycerin
Glycerin
CREMER OLEO GmbH & Co. KG
3.00
B Magnesium Sulfate
Magnesium Sulfate
-
0.70
C Imwitor® 600
Polyglyceryl-3 Polyricinoleate
IOI Oleo GmbH
3.00
C Candellila Wax
Euphorbia Cerifera (Candelilla) Wax
-
0.60
C Lanette® O
Cetearyl Alcohol
BASF SE
1.00
C MCT Oil Typ V Ph. Eur.
Caprylic/Capric Triglyceride
Gustav Heess GmbH
7.00
C Almond Oil
Prunus Amygdalus Dulcis Oil
Gustav Heess GmbH
5.00
C Jojoba Oil
Simmondsia Chinensis Seed Oil
Gustav Heess GmbH
2.00
C Miglyol® Coco 810
Coco-Caprylate / Caprate
IOI Oleo GmbH
3.50
D Cosphaderm® Tapmix
LecithinHelianthus Annuus Seed OilTocopherolAscorbyl Palmitate
Cosphatec GmbH
0.50

MANUFACTURING PROCESS
Phase A: Combine all ingredients of phase A and raise the pH to 10 to dissolve Cosphaderm® pAS natural. Stir until everything is completely dissolved. Afterwards, adjust the pH to 5.5 ± 0.05 by adding Citric Acid.
Phase B: Add all ingredients of phase B to phase A.
Phase C: Combine all ingredients and heat to 80 °C. Then add phase A/B to phase C while homogenising.
Add phase D to the finished formulation and homogenise.

SPECIFICATION
Appearance: White, slightly beige cream
pH: 5.5 ± 0.05
Stability: Microbiological stability proven, no separation after centrifugation (4000 rpm, 30 min)