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Cosmetics Ingredients
The material selection platform
Cosmetics Ingredients

Skin Care: Eco body bliss – sustainable moisturizing gel cream by Brenntag Specialties

Cosmetics Formulation | Supplied by Brenntag Specialties (EMEA)

Description:

This Eco body bliss is a cold-processable moisturizing body cream which delivers a rejuvenating touch and offers immediate comfort and nourishment for a healthier, more vibrant complexion. It features:

  • Aevum Vita 532: which is an easy to use, pre-activated liquid texturizing agent. It imparts a soft silky feel. Suitable for use over a wide pH range from 5 to 11. It can be used in both hot and cold processes.
  • CosVivet HA-S 3D 1.5%: which is a hydro-hyaluronic gel that contains a mixture of 3 types of sodium hyaluronate molecules with various molecular weights. It penetrates into the deep layers of the skin, binds water and provides long-lasting hydration.
  • Iscaguard® PEG: which is a preservative for leave-on, rinse-off as well as wet wipe formulations.
  • HORMO FRUIT CUCUMBER: which is a natural active derived from cucumber, renowned for its hydrating, calming, and revitalizing properties. It soothes irritated skin and leaves a cooling effect.
  • DUROSOFT® PG10CY-MB: which is a 100% naturally derived, non-ionic solubilizer of fragrances, essential oils and lipophilic oils into water-based systems. It has powerful cleansing properties.
  • OXISMOOTH® CO: which acts as an emollient and solubilizer.
  • CosVivet Sweet Almond Oil: which softens the skin, has antioxidant properties, and contributes to the regeneration & reconstruction of the skin membrane.

A formulation by Brenntag Specialties.

Typical Formulation Ingredients

Phase
Ingredient
Quantity (%)
Water 
xxxxxx 
Glycerin 
xxxx 
Aevum Vita 532 
xxxx 
CosVivet Sweet Almond Oil 
xxxx 
DUROSOFT® PG10CY-MB 
xxxx 
OXISMOOTH® CO 
xxxx 
Water 
xxxxx 
CosVivet NMF 
xxxx 
D-Panthenol 75W 
xxxx 
Iscaguard® PEG 
xxxx 
HORMO FRUIT CUCUMBER 
xxxx 
CosVivet HA-S 3D 1.5% 
xxxx 
Parfum 
xxxx 

Typical Properties

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Procedure

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