FEELtastic Marshmallow Cream is a lightweight nourishing cream with a unique product texture similar to food, specifically marshmallow. You can roll into marshmallow-like balls that is like the comfort and satisfaction obtained after consuming such an airy dessert.
| Sequence | Trade Name | INCI Name | % |
| A | Water, demin. | Q.S to 100 | |
| Silica | 1.50 | ||
| Glycerin | 2.00 | ||
| AM600 PF | Water (and) Dimethicone(and) Dimethicone Crosspolymer (and) Butylene Glycol (and) Hydrogenated Lecithin (and) Polyphosphorylcholine Glycol Acrylate | 7.00 | |
| B | Octisalate | 4.50 | |
| Avobenzone | 2.50 | ||
| Octocrylene | 8.00 | ||
| C | Cosmedia® SP | Sodium Polyacrylate | 1.40 |
| Eumulgin® SG | Sodium Stearoyl Glutamate | 0.18 | |
| Cremophor® GS 32 | Polyglyceryl-3 Distearate | 1.10 | |
| Emulgade® 1000 NI | Cetearyl Alcohol (and) Ceteareth-20 | 1.20 | |
| Cutina® CP | Cetyl Palmitate | 1.60 | |
| D | Phenoxyethanol (and) Ethylhexylglycerin | 1.00 |
Formula No. UV-US-15-32916-62-4
PROCEDURE:
- Combine phase A and while prop mixing heat to 75-80°C.
- Combine phase C and while prop mixing begin heat to 75-80°C.
- Once phase C is uniform add phase B and continue heating to 75-80°C.
- Once phase BC and phase A have reached 75-80°C, add phase BC to A under homogenization.
- Once batch has become uniform but “moldable” in texture switch to prop mixing.
- Add phase D ingredients and mix covered with moderate agitation.
- Continue cooling to RT, then stop.
