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Formulary formulary/make-up

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BSI_COLOR FIX CC CREAM

Phase
Ingredient
INCI Name
% (wt)
A
Deionized water
Water
63.00
A
Hydroxyethylacrylate/Sodium Acryloldimethyltaurate Copolymer (and) Hydrogenated Polydecene (and) Polysorbate 80
2.00
A
Covathick
Microcrystalline cellulose & Cellulose gum
0.50
A
Water, Glycerine, Dimethicone, Hydrogenated Lecithin
4.00
B
Emulgade SE-PF
Glyceryl Stereate & Ceteareth-20 & Cetereath-12 & Cetearyl Alcohol & Cetyl Palmitate
3.00
B
Helianthus annuus Seed Oil, Vitis Vinifera Seed Oil, Simmondsia Chinensis Seed Wax, Olea Europaea Husk Oil and Tocopherol
12.00
B
Talc, Mangifera Indica (Mango) Seed Butter, Tocopheryl Acetate, Quercetin
0.50
B
Mica, Theobroma Cacao (Cocoa) Seed butter, Tocopheryl Acetate, Quercetin
0.50
B
Cetyl Alcohol
Cetyl Alcohol
3.00
B
Titanium Dioxide, Triethoxycaprylylsilane
6.50
C
Blueguard C-5
Phenoxyethanol, Caprylyl Glycol, Potassium Sorbate, Water, Hexylene Glycol
1.00
D
Cyclopentasiloxane (and) Dimethicone (and) Water (and) Polysilicone-11 (and) Butylene Glycol (and) Decyl Glucoside
2.00
D
GI CD-10
Cyclopentasiloxane (and) Stearoxymethicone/Dimethicone Copolymer (and) Dimethicone
2.00
E
Unipure Yellow LC182
CI 77491
0.00
E
Unipure Black LC989
CI 77499
0.00
E
Unipure Red LC381
CI 77492
0.00

Procedure

  1. In the main kettle weigh Phase A and mix until no lumps are visible.
  2. Heat phase A to 65 oC
  3. In a side kettle weigh phase B, mix and melt until full incorporation(1). Heat to 65 oC
  4. When phase A and Phase B have reached the same temperature, add phase B to main kettle and mix with a propeller type stirrer (300 rpm approximately) until emulsion is uniform.
  5. Cool batch to 45 oC, add phase C and mix.
  6. Sequentially add phase D and continue mixing with same agitation type (lower pace to 200 rpm).
  7. In a side kettle, mix phase E uniformly (2).
  8. Add phase E to main kettle and incorporate with enveloping movements (3), do not mix higher than 10-15 rpm.
  9. Pack and store
  1. Notes:
  2. (1)  Titanium dioxide will tend to aglutinate at the bottom so ensure to constantly integrate.
  3. (2)  Preferred iron oxides should be micronised and evenly powdered for a good incorporation to base cream (to avoid lumpy feeling when applying on skin)
  4. (3)  Bakery-type movements when preparing a frosting, flat leaf stirrer is the adequate type. 

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