| PHASE | INGREDIENT | COSMOS | INCI | SUPPLIER | % |
|---|---|---|---|---|---|
| A | Beurre de karité raffiné | Beurre de Butyrospermum Parkii | Gustav Heess GmbH | 5.00 | |
| A | Cire de carnauba | Copernicia Cerifera Cera | Gustav Heess GmbH | 5.00 | |
| A | Cire Kahl 6290 | Rhus Verniciflua Cera | Kahl GmbH & Co. KG | 4.00 | |
| A | Fart Kahl 6607L | Helianthus Annuus Seed Cera | Kahl GmbH & Co. KG | 10.00 | |
| A | Huile de MCT type V Ph. Eur. | Triglycérides capryliques/capriques | Gustav Heess GmbH | 26.40 | |
| A | Octyldodécanol | Octyldodécanol | - | 15.00 | |
| B | Cosphaderm® MultiMEG | Caprylates de glycéryle pentylène glycol Extrait d'écorce de Magnolia Officinalis | Cosphatec GmbH | 0.80 | |
| B | Unipure Red LC 381 | CI 77491 | BEAUTÉ SENSIBLE | 1.50 | |
| B | Violet de manganèse | CI 77742 | - | 15.00 | |
| B | Oxyde de zinc | CI 77947 | - | 3.00 | |
| B | Cosphaderm® Tocopharin | Tocophérol Huile de graine d'hélianthus annuus Acide carnosique | Cosphatec GmbH | 0.30 | |
| C | Rice Starch | Oryza Sativa Starch | - | 5.00 |
Manufacturing Process
Phase A: Combine all ingredients of phase A and heat to 80-85°C until everything is melted.
Phase B: Add phase B to phase A.
Phase C: Add phase C to the finished formulation.
Pour into molds.
Specification
Appearance: Berry-coloured stick
Stability: stable for 3 months at room temperature and 40 °C
Microbiological stability: proven (Water activity value less than 0.75)
