FACE CREAM WITH WHEAT PROTEIN GLUADIN‚ WLM

BASF

Phase

Product

INCI Name

Supplier

Volume

EMULGADE® PL 68/50

Cetearyl Glucoside (and) Cetearyl Alcohol

4.0

Potassium-Cetyl Phosphate

0.2

CETIOL® CC

Dicaprylyl Carbonate

5.0

CETIOL® 868

Ethylhexyl Stearate

5.0

MYRITOL® 312

Caprylic/Capric Triglyceride

3.0

COPHEROL® F 1300

Tocopherol

0.5

Dimethicone

0.5

COSMEDIA® SP

Sodium Polyacrylate

0.35

Glycerin

5.0

Water, de-ionized

Aqua

72.45

GLUADIN® WLM

Hydrolyzed Wheat Peptides (proposed name)

4.0

Perfume

q.s.

Preservative

q.s.

Preparation:

Heat the oilphase I (with Cosmedia SP) to 80-85°C and mix homogeneously. Heat phase II to 80-85°C and add to the oil phase while stirring. Allow the emulsion to cool while stirring in such a way that it remains in continual motion. Avoid incorporation of air. If necessary homogenize with a suitable dispersion unit (e.g. Ultra Turrax) approx. 55°C. Add the components of phase III if available at 40°C. If neccessary adjust the pH value. Stir while cooling to 30°C.

Notes:

pH-value 6.5 Viscosity (mPas), Brook.RVF, 23°C, sp.TE, 4 rpm, with Helipath 75.000

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