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///Light-Touch White Tea Cream
Light-Touch White Tea Cream 2016-12-08T10:13:35+00:00

Light-Touch White Tea Cream – CSW 007-47

A smooth, creamy application for face and the backs of hands, tender skin that is sun-exposed, this cream contains anti-aging actives and Sodium Hyaluronate in two different forms for exceptional moisturization. Olivatis 13 and the modified cornstarch function as natural stabilizers while also improving the powder-like feel and texture of the cream. The Marula Oil, Pomegranate Oil, and Moringa Oil all have anti-aging benefits such as anti-inflammatory and antioxidant properties.

Phase A
Deionized Water 67.30%
Glycerin1 (Glycerin) 3.00%
Butylene Glycol1 (Butylene Glycol) 1.00%
Endimoist® HA Solution1 (Sodium Hyaluronate) 1.00%
Phase B
Propylene Glycol Dicaprylate/Dicaprate (Propylene Glycol Dicaprylate/Dicaprate) 4.00%
Endimate® 33V1 (Caprylic/Capric Triglyceride) 5.00%
Endimate® EHP1 (Ethylhexyl Palmitate) 4.00%
Stearyl Alcohol (Stearyl Alcohol) 3.00%
Olivatis 131,2 (Polyglyceryl-3 Cetearyl Ether Olivate) 4.00%
Phase C
Ultrastarch MCS AF1,3 (Corn Starch Modified) 0.50%
Endimoist® MHA1 (Hydrolyzed Sodium Hyaluronate) 0.20%
Phase D
Marula Seed Oil (Sclerocarya Birrea Seed Oil) 0.50%
Pomegranate Seed Oil (Punica Granatum (Pomegranate) Seed Oil) 0.20%
Moringa Seed Oil1 (Moringa Oleifera Seed Oil) 0.50%
Olivatis 151,2 (Olive Oil Glycereth-8 Esters) 1.00%
Phase E
White Tea (aq. 0.25%)1,4 (Water, Camellia, Sinensis extract) 4.00%
Phase F
Sharomix CPA1,5 (Capryl Glycol (and) Phenethyl Alcohol) 0.80%


  • 1Coast Southwest, Inc.
  • 2Medolla Limited
  • 3Ultra Chemical Inc.
  • 4Tea Guys
  • 5Sharon-Laboratories Ltd.


  • pH: 5.0-5.5
  • Viscosity: 30,000-35,000 est #4@2.5 rpm (25°C)


Phase A– In main vessel, add phase A and begin heating and mixing to 70-75°C. Phase B – In side vessel, add phase Band begin heating and mixing to 70-75°C. While both phases are reaching temperature, prepare Phase E. Weigh 0.25% micronized white tea into filter paper. Heat 200-300 cc of deionized water to 80°C and hold. Gradually pour the water over the tea and collect the filtered liquid for later use. At temperature, add phase B to A increasing mixing as needed to emulsify and create a homogeneous solution. Discontinue heat and cool to 60°C. Phase C – Add a premixed phase C to Phase AB and continue cooling to 50°C. Phase D – Pre-weigh phase D into a small beaker and then add to phase ABC. Phase E -Add phase E to Phase ABCD and cool to 40°C. Phase F – Add phase F to Phase ABCDE, increase speed as needed to make homogeneous. Continue cooling to 25-30°C and transfer to holding vessel.

REVISION DATE: 09/30/2016

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