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% |
|
Suppliers
- 1Coast Southwest, Inc.
- 2Medolla Limited
- 3Ultra Chemical Inc.
- 4Tea Guys
- 5Sharon-Laboratories Ltd.
Properties
- pH: 5.0-5.5
- Viscosity: 30,000-35,000 est #4@2.5 rpm (25°C)
Instructions
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
