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°).