This Food inspired Pudding Cream is made with naturally derived modifiers to create a luxurious lotion to create a 98% ISO-16128 natural.* The use of Eumulgin SG allows high compatibility with electrolytes including water-soluble UV filters and a high flexibility in formulations regarding commonly used raw materials.
Cetiol LC is a traditional, medium spreading emollient for modern cosmetic applications.
| Sequence | Trade Name | INCI Name | % |
| A | DI Water | 52.50 | |
| Preservative | 1.00 | ||
| Rheocare® XGN | Xanthan Gum | 2.00 | |
| Hydagen® 558P | Algin | 1.00 | |
| B | Myritol® 331 N | Cocoglycerides | 6.00 |
| Cetiol® LC | Coco-Caprylate/Caprate | 6.00 | |
| Cremophor® GS 32 | Polyglyceryl-3 Distearate | 1.10 | |
| Cutina® CP | Cetyl Palmitate | 1.60 | |
| Eumulgin® SG | Sodium Stearoyl Glutamate | 0.20 | |
| Lanette® O | Cetearyl Alcohol | 1.20 | |
| C | Aqua | 24.0 | |
| Calcium Sulfate | 0.40 | ||
| Glycerin | 3.00 |
Procedure for Pudding Cream
- Add phase A ingredients one at a time, mix until uniform between additions, then heat to 70-75C
- Combine phase B ingredients and heat to 70-75C
- Add B to A and homogenize until uniform, then transfer to propeller mixing and start cooling
- Pre-mix CaSO4 with glycerin and add to water while homogenizing, homogenize until uniform (~1 minute)
- Add phase C to batch, mix and cool until room temperature then stop
*Non-BASF products not considered in calculation and certification
Looking for more ideas and innovations for your next project? Check out our featured Grow Your Know: Active Beauty Lifestyle!
Pudding Cream Formula No. SC-US-21-36036-84
