| PHASE | INGREDIENT | COSMOS | INCI | SUPPLIER | % |
|---|---|---|---|---|---|
| A | Demin. Water | Aqua | - | 86.95 | |
| A | Hydrolyzed Oat Protein | Hydrolyzed Oat Protein | - | 0.50 | |
| A | Cosphaderm® PA ECONAT | Phytic Acid Aqua | Cosphatec GmbH | 0.15 | |
| B | Lanette®N | Cetearyl Alcohol Sodium Cetearyl Sulfate | BASF SE | 5.00 | |
| B | Lanette® O | Cetearyl Alcohol | BASF SE | 2.00 | |
| B | MCT Oil Typ V Ph. Eur. | Caprylic/Capric Triglyceride | Gustav Heess GmbH | 2.00 | |
| B | Cosphaderm® T-70 NON GMO ECO | Tocopherol Helianthus Annuus Seed Oil | Cosphatec GmbH | 0.20 | |
| C | Cosphaderm® Propanediol natural | Propanediol | Cosphatec GmbH | 1.00 | |
| C | Cosphaderm® Octiol natural | Caprylyl Glycol | Cosphatec GmbH | 0.50 | |
| C | Cosphaderm® Magnolia Extract 98 | Magnolia Officinalis Bark Extract | Cosphatec GmbH | 0.20 |
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 70-75 °C and add phase B to A while homogenising.
Phase C: Dissolve Cosphaderm® Magnolia Extract 98 in Cosphaderm® Diols. Add phase C to phase A/B under stirring.
Adjust the pH to 4.0 ± 0.05.
Specification
Appearance: Beige, viscous gel cream
pH: 4.0 ± 0.05
Stability: No separation after centrifugation (4000 rpm, 30 min), stable for 3 months at room temperature and 40 °C
Microbiological stability: proven
