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BSI_TWO WAY CAKE ELASTOMER

Phase
Ingredient
INCI Name
% (wt)
A
Talc, Theobroma Cacao (Cocoa) Seed butter, Tocopheryl Acetate
30.20
A
Talc, Methicone
12.00
A
Polysilicone-11 and Laureth-12
7.50
A
Mica, Dimethicone, Triethoxycaprylylsilane
10.00
A
Mica, Hydrogenated Lecithin, Quercetin
2.50
A
Mica, Hydrogenated Lecithin, Quercetin
5.00
A
Acrylates copolymer
5.00
A
Barium Sulfate
Barium Sulfate
5.00
A
Silica, Dimethicone
2.20
B
Titanium Dioxide, Triethoxycaprylylsilane
12.80
B
Iron Oxides(CI 77499), Mica, Triethoxycaprylylsilane
0.00
B
Iron Oxides (CI 77492), Mica, Triethoxycaprylylsilane
0.00
B
Iron Oxides (CI 77491), Mica, Triethoxycaprylylsilane
0.00
C
Cetiol A
Hexyl Laurate
1.00
C
Ethylhexyl Methoxycinnamate
Ethylhexyl Methoxycinnamate
4.50
C
Diisostearyl Malate
Diisostearyl Malate
1.00
C
Octyldodecyl Stearoyl Stearate
Octyldodecyl Stearoyl Stearate
0.60
C
Isotridecyl Isononanoate
Isotridecyl Isononanoate
0.40
C
Trimethylpropane Triethylhexanoate
Trimethylpropane Triethylhexanoate
0.30
D
Fragance
Fragance
0.00

Procedure

  1. Weight phase A and mix
  2. Add phase B and mix well
  3. Heat up phase C and D. Dissolve completely
  4. Add C+D to main phase and mix well
  5. Filtration and storage 

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