Natural Açai Oil Moisturizing Facial Mask

Farmal/ Corn Products

Water (aqua) 70.00
Acetylated distarch phosphate (Farmal 2141, Corn Products) 5.00
Guar hydroxypropyl trimonium (Mackernium C-14S, McIntyre Group) 0.80
Maltodextrin (Farmal MD10, Corn Products) 2.0
Hydrolized corn starch (Globe 16720, Corn Products) 10.00
Dextrose (Farmal DX 02002, Corn Products) 1.80
Zea Mays (corn) oil (Corn Oil, Corn Products) 0.50
Sugar Polyol 0.50
Açai fruit (ethanol extract) 0.50
Glycerin, 99.5% (USP) 5.00
Avena sativa (oat) bran (Oat Bran Native OBC N-20) 0.30
Lecithin, unbleached 0.20
Sodium chloride 0.30
Fragrance (parfum) 0.20
FD&C Yellow No. 5 and Blue No. 1 (Emerald Green Dye) 0.01
Phenoxyethanol (and) caprylyl glycol (and) potassium sorbate (and) water (aqua) (and) hexylene glycol (Jeecide CAP-5) 1.50

Procedure: Combine A at RT with vigorous stirring.  Steadily B to A. Continue stirring at low shear until completely dissolved and gel begins to form. Leave the composition unstirred for 20 min. to form a high viscosity slightly opaque gel. Separately combine C at 45-50ºC under low shear until homogeneous viscous material is formed. Bring composition to RT. 3. Add C to AB using low shear blender. Finished product pH=6.2.

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