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!
ANTI-POLLUTION. NOURISHING. FREE OF LISTED PRESERVATIVES.
Alternative preservation: Cosphaderm® Hexiol, Cosphaderm® Propanediol natural, Cosphaderm® Octiol
| PHASE | Ingredient | Cosmos | INCI | SUPPLIER | % |
|---|---|---|---|---|---|
| A | Cosphaderm® Hexiol |
1,2-Hexanediol
|
Cosphatec GmbH
|
1.00 | |
| A | Cosphaderm® Propanediol natural |
Propanediol
|
Cosphatec GmbH
|
3.00 | |
| A | Cosphaderm® Octiol |
Caprylyl Glycol
|
Cosphatec GmbH
|
0.40 | |
| B | Cosphaderm® X 34 |
Xanthan Gum
|
Cosphatec GmbH
|
0.20 | |
| B | Cosphaderm® Sodium Hyaluronate |
Sodium Hyaluronate
|
Cosphatec GmbH
|
0.20 | |
| C | Demin. Water |
Aqua
|
-
|
ad 100 | |
| D | Cosphaderm® Feel |
Triheptanoin
|
Cosphatec GmbH
|
8.00 | |
| D | Sesame Oil |
Sesamum Indicum Seed Oil
|
Gustav Heess GmbH
|
5.00 | |
| D | Avocado Oil |
Persea Gratissima Oil
|
Gustav Heess GmbH
|
3.00 | |
| D | Rosehip Seed Oil |
Rosa Canina Fruit Oil
|
Gustav Heess GmbH
|
2.00 | |
| D | Shea Butter refined |
Butyrospermum Parkii Butter
|
Gustav Heess GmbH
|
1.50 | |
| D | Cocoa Butter |
Theobroma Cacao Seed Butter
|
Gustav Heess GmbH
|
1.50 | |
| D | Lamecreme |
Glyceryl StearateGlyceryl Stearate Citrate
|
-
|
4.00 | |
| D | Ecorol® 16/98 P |
Cetyl Alcohol
|
Ecogreen Oleochemicals
|
1.50 | |
| D | Cosphaderm® E-1000Ac NON GMO |
Tocopherol AcetateHelianthus Annuus Seed Oil
|
Cosphatec GmbH
|
0.50 | |
| D | Cosphaderm® T-70 NON GMO |
TocopherolHelianthus Annuus Seed Oil
|
Cosphatec GmbH
|
0.20 | |
| E | D-Panthenol 75 % |
PanthenolAqua
|
-
|
1.00 |
Manufacturing Process
Phase A: Mix phase A and stir until everything is completely dissolved.
Phase B: Add phase B to phase A and stir until dispersed.
Phase C: Slowly add phase C to phase A+B and stir until complete dissolution.
Phase D: Mix all ingredients of phase D and heat phase A+B+C and D separately to 80 °C.
Add phase D slowly to phase A+B+C while stirring.
Phase E: Add Panthenol to the finished formulation (below 40 °C).
Adjust the pH to 5.5 ± 0.05.
Specification
Appearance: Shiny, viscous emulsion
pH: 5.5 ± 0.05
Stability: Microbiological stability proven, no separation after centrifugation (4000 rpm, 30 min)
CLEANSING. FOAMING. FREE OF LISTED PRESERVATIVES.
Alternative preservation: Cosphaderm® Hexiol, Cosphaderm® Octiol, Cosphaderm® Propanediol natural
| PHASE | Ingredient | Cosmos | INCI | SUPPLIER | % |
|---|---|---|---|---|---|
| A | Glycerin |
Glycerin
|
CREMER OLEO GmbH & Co. KG
|
5.00 | |
| A | Cosphaderm® Hexiol |
1,2-Hexanediol
|
Cosphatec GmbH
|
2.00 | |
| A | Cosphaderm® Octiol |
Caprylyl Glycol
|
Cosphatec GmbH
|
0.50 | |
| A | Cosphaderm® Propanediol natural |
Propanediol
|
Cosphatec GmbH
|
1.00 | |
| A | Cosphaderm® X 34 |
Xanthan Gum
|
Cosphatec GmbH
|
0.50 | |
| A | Cosphaderm® KG |
Amorphophallus Konjac Root Extract
|
Cosphatec GmbH
|
0.50 | |
| B | Demin. Water |
Aqua
|
-
|
ad 100 | |
| C | Plantacare® 810 UP |
Caprylyl/Capryl Glucoside
|
BASF SE
|
2.00 | |
| C | Texapon® NSO UP |
Sodium Laureth Sulfate
|
BASF SE
|
5.00 |
Manufacturing Process
Phase A: Prepare phase A and stir until dispersed.
Phase B: Slowly add the water to phase A under stirring and stir until complete dissolution.
If wanted, add heat-proof colour.
Phase C: Prepare phase C, adjust the pH to 5.5 ±0.05 and set aside.
Heat phase A+B to its boiling point while stirring slowly on a heating magnetic stirrer. Keep this temperature
for 5 min. It is essential to use a heating magnetic stirrer, otherwise the jelly will be unstable.
Add phase C to the hot phase A+B. Continue stirring on the heating magnetic stirrer until everything is
combined.
Quickly pour the warm mixture into moulds and let it cool down.
Specification
Appearance: Clear, solid, elastic jelly
pH: 5.5 – 6.5
Stability: Microbiological stability proven, no separation after centrifugation (4000 rpm, 30 min)