| PHASE | INGREDIENT | COSMOS | INCI | SUPPLIER | % |
|---|---|---|---|---|---|
| A | Lanette® 16 | Alcool cétylique | BASF SE | 10.50 | |
| A | Cire au candélabre | Euphorbia Cerifera (Candelilla) Wax | - | 7.20 | |
| A | Beurre de karité raffiné | Beurre de Butyrospermum Parkii | Gustav Heess GmbH | 10.00 | |
| A | Beurre de cacao | Beurre de graines de Theobroma Cacao | Gustav Heess GmbH | 10.00 | |
| A | Huile de MCT type V Ph. Eur. | Triglycérides capryliques/capriques | Gustav Heess GmbH | 17.50 | |
| A | Huile d'amande | Huile de Prunus Amygdalus Dulcis | Gustav Heess GmbH | 4.00 | |
| A | Cosphaderm® GMCY | Caprylates de glycéryle | Cosphatec GmbH | 1.00 | |
| B | Cosphaderm® T-70 NON OGM ECO | Tocophérol Huile de graine d'hélianthus annuus | Cosphatec GmbH | 0.30 | |
| B | Cosphaderm® Zinc Lactate natural | Lactate de zinc | Cosphatec GmbH | 2.00 | |
| B | Bicarbonate de sodium | Bicarbonate de sodium | - | 8.00 | |
| B | Amidon de maïs | Zea Mays Starch | - | 29.50 |
Manufacturing Process
Combine all ingredients of phase A, heating to 75 °C. When everything has melted, add phase B. Take off heat and fill into packaging.
Specification
Appearance: Solid, yellowish balm
Stability: stable for 3 months at room temperature and 40 °C
Microbiological stability: proven (Water activity value less than 0.75)
