Young Forever Dream Cream

Author Image

By: TOM BRANNA

Editor

Young Forever Dream Cream
Ingredients
%

Phase A

  • Water (Aqua) (deionized)
  • up to 100
  • Glycerin
  • 0.30
  • Trisodium ethylenediamine disuccinate (37% active)
  • 0.30
  • Panthenol
  • 0.50

Phase B

  • Olivem 1000 (HallStar Italia) (Cetearyl olivate, sorbitan olivate)
  • 3.00
  • Oliwax (HallStar Italia) (Hydrogenated olive oil, olea europaea (olive) fruit oil, olea europaea(olive) oil unsaponifiables)
  • 1.00
  • Sensolene Care DD (HallStar Italia) (Lauryl olivate)
  • 3.00
  • Wheat Germ Oil Ultra Refined (HallStar) (Triticum vulgare (wheat) germ oil)
  • 4.00
  • Isononyl isononanoate
  • 4.00
  • Cetearyl alcohol
  • 2.00
  • Sodium polyacrylate
  • 0.30
  • BHT
  • 0.10

Phase C

  • Water (aqua) (deionized)
  • 15.00
  • Methyl methacrylate crosspolymer
  • 2.00

Phase D

  • Cyclomethicone
  • 2.00
  • Cyclopentasiloxane, dimethiconol
  • 2.00
  • Dimethicone, dimethicone/vinyl dimethicone crosspolymer
  • 2.00

Phase E

  • Phenoxyethanol, methylparaben, ethylparaben, propylparaben, butylparaben
  • 0.80
  • Fragrance
  • q.s.

Phase F

  • Pentylene glycol, tamarindus indica seed gum
  • 2.00
  • Butylene glycol, hydrolyzed oat protein, niacinamide,adenosine triphosphate
  • 1.00
  • Water, pentylene glycol, tamarindus indica seed gum, stevioside
  • 1.00
  • Polydatin glucoside
  • 0.25

Procedure

Dissolve phase A ingredients in the water, using a suitable dispersion unit (e.g., Silverson, Ultra Turrax, etc.) to disperse the xanthan gum. Heat to 75–80°C. Add phase B to phase A at 70–75°C, using a suitable dispersion unit to homogenize. Cool phase AB to 40°C under gentle agitation. Add phases C, D, E and F one by one using a suitable dispersion unit.

Properties

(25°C): Appearance—White shiny cream; Viscosity—25,000–30,000 mPa∙s (10 rpm, Brk, RVDV-E, Sp. T-C, after 24 hours at room temperature); pH—6.0-6.5.

More Information

The HallStar Company 877- 427-4255, 312-385-4494 Email: [email protected] Website: www.hallstar.com