Chocolate Pudding Skin Cream

Posted: April 26, 2006

Company: Croda

A.
Water (aqua)	72.05
Glycerin	10.00
B.
Carbomer (Carbopol Ultrez 10, Noveon)	1.00
C.
Cetearyl alcohol (and) ceteth-20 phosphate (and) dicetyl phosphate (CRODAFOS CS-20 Acid, Croda)	3.00
Di-PPG-2 ceteth-4 adipate (Crompaure GDE, Croda)	3.00
Sucrose polysoyate (Crodaderm S, Croda)	0.50
Theobroma grandiflorum seed butter (Crodamazon Cupacu, Croda)	0.50
Persea gratissima (avocado) oil unsaponifiables (Crodarom Avocadin, Croda)	0.50
PPG-3 benzyl ether myristate (Crodamol STS, Croda)	3.00
D.
Triethanolamine 98%	1.40
E.
Glycerin (and) water (aqua) (and) Theobroma cacao (cocoa) extract (Crodarom Cacao, Croda)	2.00
Vitex agnus catus extract (and) lecithin (and) ascorbyl tetraisopalmitate (and) alpha tocopherol (and) gamma tocopherol (and) delta tocopherol (and) cyclodextrin (and) caprylic/capric triglycerides (and) glycerin (and) alcohol (and) water (aqua) (Happybelle-PE, Croda)	1.00
Methylisothiazolinone (Neolone 950 Preservative, Rohm and Haas)	0.10
F.
Chocolate brown, 5% solution (Pylam Products)	0.65
Dark brown, 5% solution (Pylam Products)	0.30
Chocolate fragrance 105F37 (Flavor and Fragrance Specialties)	1.00

Procedure: Combine A and begin heating to 80°C. Slowly dust B into A. Mix well until completely dispersed. Premix C and heat to 80°C. Add C to AB and mix well. Add D to batch. Allow emulsion to cool to 40°C and add E, individually, while mixing well. Cool to RT. Adjust pH with additional TEA, if necessary. pH: 6.42; viscosity: 30,800 cps (RVT Spindle #TC @ 10 RPM @ 25°).