FORMULATIONS


VEGGIE MOISTURE MASQUE PHASE PRODUCT


A Water B C


Varisoft BT 85 Pellets J Cetearyl Alcohol Cetyl Esters


Montanov 68 MB


20963 AC PolyJackharides M14005 ProBiocin V™


16558G AC Vegetable Ceramides G


Fragrance


2 3 3 4


5 7


SUPPLIERS INCI NAME 1 Water


Behentrimonium Chloride Cetearyl Alcohol Cetyl Esters


Cetearyl Alcohol & Cetearyl Glucoside


5 Water & Artocarpus Heterophyllus Fruit Extract 6


Lactobacillus Ferment Lysate Glycerin & Glycosphingolipids Tropical Punch


% W/W 73.00 2.00 4.00 1.00 6.00 5.00 4.00


4.00 1.00


Procedure: Combine Phase A. Heat to 80˚C. Combine Phase B. Heat to 80˚C. At temp, add phase B to Phase A. Mix thoroughly for approximately 30 minutes. Begin cool down. At 50-60˚C, add Phase C ingredients individually, mixing well between additions. Properties: Viscosity/Spindle/Speed/Temp: T-C @ 10 RPM = 25,400 cP pH: 5.283


Suppliers: 1. Local 2. Evonik 3. Rita 4. Formulator Sample Shop 5. Active Concepts 6. Active Micro Technologies 7. Orchidia


RADIANT MOISTURIZER PHASE PRODUCT


A


20742PF ABS Cucumber Water PF


Sodium Phytate


A2 Solagum AX Glycerin


B


20742 AcquaSeal® Coconut EcoSil


HallStar CO1695 Cetyl Alcohol FSS Behenyl Alcohol Ritamulse SCG


Montanov 68 MG C


2 3 4 1


2 5 2 6 3


M15019MAX Leucidal® SF MAX 7 D22020 ACD HAbooster 20963 AC PolyJackharides


Natural Coconut Fragrance N38006


D Citric Acid Solution , 10% 8 9


SUPPLIERS INCI NAME 1


Cucumis Sativus (Cucumber) Fruit Water Sodium Phytate


Acacia Senegal Gum & Xanthan Gum Glycerin


Cocos Nucifera (Coconut) Fruit Extract


Hydrogenated Ethylhexyl Olivate, Hydrogenated Olive Oil Unsaponifiables Cetyl Alcohol


Behenyl Alcohol


Glyceryl Stearate & Cetearyl Alcohol & Sodium Stearoyl Lactylate Cetearyl Alcohol & Cetearyl Glucoside Lactobacillus Ferment


Hydrolyzed Sodium Hyaluronate


1 Water & Artocarpus Heterophyllus Fruit Extract Fragrance


4 Water & Citric Acid


% W/W 51.14 0.10


0.20 3.00 5.00


20.00 2.00 2.00 7.00 3.00 4.00 0.01 2.00


0.25 0.30


Procedure: Combine Phase A. Heat to 90-95˚C. Pre-mix Phase A2 until uniform. Add to Phase A and mix until uniform. Continue heating to 90-95˚C. Combine Phase B in a separate beaker. Heat to 90-95˚C until melted and uniform. At temp, slowly add Phase B to Phase A with mixing. Maintain temp and mix until uniform. Cool to 40-45˚C and add Phase C with sufficient mixing until uniform. Add Phase D to batch with mixing until uniform. Cool to 25-30˚C and discharge. Properties: Viscosity/Spindle/Speed/Temp: T-D @ 10 RPM 50,000 - 100,000 cP Ph: 4.5 (4.0-5.0) pH 4.0 - 5.0


Suppliers: 1. Active Concepts 2. Formulator Sample Shop 3. Seppic 4. Stock 5. HallStar 6. RITA 7. Active Micro Technologies 8. Active Concepts Distribution 9. Carrubba


LITTLE BOOK OF SUSTAINABLE INGREDIENTS


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  |  Page 141  |  Page 142  |  Page 143  |  Page 144  |  Page 145  |  Page 146  |  Page 147  |  Page 148  |  Page 149  |  Page 150  |  Page 151  |  Page 152  |  Page 153  |  Page 154  |  Page 155  |  Page 156  |  Page 157  |  Page 158  |  Page 159  |  Page 160  |  Page 161  |  Page 162  |  Page 163  |  Page 164  |  Page 165  |  Page 166  |  Page 167  |  Page 168  |  Page 169  |  Page 170  |  Page 171  |  Page 172  |  Page 173  |  Page 174  |  Page 175  |  Page 176  |  Page 177  |  Page 178  |  Page 179  |  Page 180  |  Page 181  |  Page 182  |  Page 183  |  Page 184