| PHASE | INGREDIENT | COSMOS | INCI | SUPPLIER | % |
|---|---|---|---|---|---|
| A | Demin. Water | Aqua | - | 67.55 | |
| A | Glycerine | Glycerine | - | 3.00 | |
| A | Cosphaderm® Propanediol natural | Propanediol | Cosphatec GmbH | 3.00 | |
| A | Cosphaderm® X 34 | Xanthan Gum | Cosphatec GmbH | 0.20 | |
| A | Ronacare® Allantoin | Allantoin | SUSONITY | 0.20 | |
| A | Aristoflex® AVC | Ammonium acryloyldimethyltaurate/ VP copolymer | Clariant Ltd. | 0.50 | |
| B | Lame cream | Glyceryl stearate Glyceryl Stearate Citrate | - | 4.00 | |
| B | Shea butter refined | Butyrospermum Parkii Butter | Gustav Heess GmbH | 2.00 | |
| B | Cosphaderm® Feel | Triheptanoin | Cosphatec GmbH | 3.50 | |
| B | Jojoba Oil | Simmondsia Chinensis Seed Oil | Gustav Heess GmbH | 4.00 | |
| B | Olive Oil | Olea Europaea Fruit Oil | Gustav Heess GmbH | 2.50 | |
| B | Almond Oil | Prunus Amygdalus Dulcis Oil | Gustav Heess GmbH | 2.00 | |
| B | Avocado Oil | Persea Gratissima Oil | Gustav Heess GmbH | 2.00 | |
| B | Sesame Oil | Sesamum Indicum Seed Oil | Gustav Heess GmbH | 2.00 | |
| B | Carotene Oil | Glycine Soya Oil beta-carotene | - | 0.05 | |
| B | Cocoa butter | Theobroma Cacao Seed Butter | Gustav Heess GmbH | 0.20 | |
| B | Cosphaderm® T-70 NON GMO | Tocopherol Helianthus Annuus Seed Oil | Cosphatec GmbH | 0.30 | |
| B | Camphor | Camphor | - | 0.10 | |
| C | Ethanol | Alcohol | - | 0.60 | |
| C | Menthol | Menthol | - | 0.70 | |
| D | Cosphaderm® MultiMEG | Glyceryl Caprylate Pentylene Glycol Magnolia Officinalis Bark Extract | Cosphatec GmbH | 1.60 |
Manufacturing Process
Phase A: Combine all ingredients of phase A and stir until completely dissolved.
Phase B: Prepare phase B and separately heat phase A and phase B to 80 °C. Add phase B to phase A while stirring.
Phase C+D: Add phase C and D below 40 °C. Homogenise.
Adjust pH to 5.5 ± 0.05.
Specification
Appearance: Slightly yellowish, viscous cream
pH: 5.5 ± 0.05
Stability: No separation after centrifugation (4000 rpm, 30 min), stable for 3 months at room temperature and 40 °C
Microbiological stability: proven
