FORMULATIONS BANANA BUTTERCREAM PHASE PRODUCT


A1 Demineralized Water 1,3-Propanediol1 Maisita 90402


A2 Glycerin Algogel SCG 20816


A3 Demineralized Water Eumulgin® SG3


B


Plurol® Stearique MB4 Lipocire™ A SG4 Cetiol® OE3


Labrafac™ CC MB4 Preservative


C Unicert Yellow 08005-J (1.0% SOL.)


Unicert RED K7057-J (0.5% SOL.)


D Perfume Banana RS 793175 Gatuline® IN-TENSE MB1 Gatuline® RENEW1 Citric Acid (10% SOL.)


E


INCI NAME Water


Propanediol


Zea Mays Corn Starch Glycerin


Ceratonia Siliqua (Carob) Gum, Xanthan Gum Water


Sodium Stearoyl Glutamate Polyglyceryl-6 Distearate C10-18 Triglycerides Dicaprylyl Ether


Caprylic/Capric Triglyceride Preservative


Water, Yellow 5


Water, Red 33 Parfum


Caprylic/Capric Triglyceride, Acmella Oleracea Extract Butylene Glycol, Water, Cryptomeria Japonica Bud Extract Water, Citric Acid


2469-2.11


This melting butter nicely parfumed with banana scent nourishes the driest skin in the most joyful way. Its thick and tender texture absorbs quickly and leaves a soft and comfortable film on the skin, without greasy or sticky effect. Thanks to Gatuline® In-Tense MB and Gatuline® Renew, the skin is firmer and radiant.


% W/W 40.75 3.00 3.00 5.00 0.25 5.00 0.20 5.00 15.00 1.00 8.00 0.70


0.40


0.03 0.20


2.00 1.00 0.47


Procedure: Heat water and propanediol of A1 to 75°C and disperse Maisita 9040 under mixing until homogenization. Prepare premix A2 and add to A1. Mix for 5 min. Disperse Eumulgin® SG in water of A3 and add to A1+A2 under mixing. Prepare B and heat to 75°C. Emulsification: add B to A under high shear (2500 rpm) for 10 min. Cool under moderate shear and add C. Continue cooling under mixing until 35°C then add D. Adjust pH with E. Properties: Aspect: Thick yellow emulsion pH = 5.5 ± 0.5 Viscosity Brookfield RV (spindle C, speed 5): approx. 90 000 mPa.s after 24h


Suppliers: 1. Connect Chemicals 2. Agrana 3. BASF 4. Gattefossé 5. Technico-Flor 6. Algaia


44 | LITTLE BOOK OF SKIN CARE


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92  |  Page 93  |  Page 94  |  Page 95  |  Page 96  |  Page 97  |  Page 98  |  Page 99  |  Page 100  |  Page 101  |  Page 102  |  Page 103  |  Page 104  |  Page 105  |  Page 106  |  Page 107  |  Page 108  |  Page 109  |  Page 110  |  Page 111  |  Page 112  |  Page 113  |  Page 114  |  Page 115  |  Page 116  |  Page 117  |  Page 118  |  Page 119  |  Page 120  |  Page 121  |  Page 122  |  Page 123  |  Page 124  |  Page 125  |  Page 126  |  Page 127  |  Page 128  |  Page 129  |  Page 130  |  Page 131  |  Page 132  |  Page 133  |  Page 134  |  Page 135  |  Page 136  |  Page 137  |  Page 138  |  Page 139  |  Page 140