| PHASE | INGREDIENT | COSMOS | INCI | SUPPLIER | % |
|---|---|---|---|---|---|
| A | Castor Oil | Ricinus Communis Seed Oil | Gustav Heess GmbH | 28.90 | |
| A | Hydrogenated Vegetable Oil | Hydrogenated Vegetable Oil | - | 10.00 | |
| A | Lanette® O | Cetearyl Alcohol | BASF SE | 2.50 | |
| A | Candellila Wax | Euphorbia Cerifera (Candelilla) Wax | Gustav Heess GmbH | 3.00 | |
| A | Cosphaderm® GMCY | Glyceryl Caprylate | Cosphatec GmbH | 0.30 | |
| A | MCT Oil Type V Ph. Eur. | Caprylic/capric triglycerides | Gustav Heess GmbH | 10.00 | |
| A | Cetiol® CC | Dicaprylyl Carbonate | BASF SE | 7.50 | |
| A | Almond Oil | Prunus Amygdalus Dulcis Oil | Gustav Heess GmbH | 5.00 | |
| A | Octyldodecanol | Octyldodecanol | - | 12.10 | |
| A | Cosphaderm® T-70 NON GMO ECO | Tocopherol Helianthus Annuus Seed Oil | Cosphatec GmbH | 0.20 | |
| A | Cosphaderm® E-1000 Sunflower | Tocopherol Helianthus Annuus Seed Oil | Cosphatec GmbH | 0.50 | |
| B | Sucrose | Sucrose | - | 20.00 | |
| C | Cosmetic Colour | - |
Manufacturing Process
Phase A: Prepare phase A and heat to 60-65 °C. Stir until complete dissolution.
Phase B: Let the mixture cool down and add phase B at room temperature.
Phase C: Add colour as desired.
Specification
Appearance: Yellowish oil gel with sugar beads
Stability: stable for 3 months at room temperature and 40 °C
Microbiological stability: proven (Water activity value less than 0.75)
