With natural anti-inflammatory extracts such as Cucumber, Green Tea, and Green Coffee.
| Sequence |
Trade Name |
INCI Name |
% |
| A |
|
Olive oil |
10.00 |
|
|
Sodium Polyacrylate |
2.00 |
| B |
|
Water |
QS |
|
|
Propanediol |
3.50 |
|
|
Na4EDTA |
0.10 |
| C |
|
Sodium Hyaluronate |
0.40 |
|
Aloe Vera Extract |
Aloe Barbadensis (Aloe Vera) Leaf Extract |
1.00 |
|
Cucumber Extract |
Cucumis Sativus (Cucumber) Fruit Extract |
1.00 |
|
Green Coffee Extract |
Coffea Arabica (Green Coffee) Seed Extract |
1.00 |
|
Green Tea Extract |
Camellia Sinensis (Green Tea) Leaf Extract |
1.00 |
|
White Tea Extract |
Camellia Sinensis (White Tea) Leaf Extract |
1.00 |
|
Ceylon Extract |
Cinnamomum Cassia (Ceylon) Extract |
1.00 |
|
|
Tetrasodium EDTA |
0.10 |
|
|
Phenoxyethanol / Methylisothiazolinone |
0.60 |
| D |
|
Sodium Hydroxide (30%) |
0.05 |
|
PROCEDURE:
- Mix Phase A under lighting mixing agitation until the gum is fully hydrated. No heat.
- Add Phase B and then Phase C ingredients in order under lightening mixer agitation until homogenous.
- Add Phase D and adjust to pH to 6.0 – 6.5. Fill into appropriate package. In the main beaker mix phase A with a lightning mixer.
