Water to 100% face gel formula
TaraGel 0.8% heat and stir to form a gel (from the details it says that using heat will stabilize the texture)
EDTA 0.2%
PolyProtect 1%
Aloe Vera Extract 3%
Tomato Extract 3%
Sea Kelp 2.5% Grapeseed ext. ract 0.5%
Rose Water 20%
Glycerin 2%
Phenoxyethanol 1% I have used it many times already. The texture of the gel is quite thick. no problem The way to do it is the same. But the last time this was done after about a month. The texture is very liquid and not gel at all. I haven't noticed since when the layers are separated. So I went to look at the part stored in the plastic bag left over after the tube was full. Found that there is a thick gel texture like the usual that I have used below. and the liquid part is on top The storage location is not hot. I don't know why The rest is kept in the bag and kept in the refrigerator separately. Isn't the temperature relevant? Personally, I think that the texture will not change from thick gel to liquid. But it's probably separate. Then the heavy gel part falls below. When applied, you can see that the gel texture is thick as always. When used continuously, the thick part is gone. The liquid above it flows out. I saw that the meat was liquid. Is it possible that
TaraGel has been stored for a long time and it loses texture build properties. Because the purchase of a small jar can be used many times. Because the first time to make normal meat from the beginning to use until it's gone but came later
TaraGel is almost gone. The texture is not stable like the first. Storage is normal. in a sealed jar Put an airtight box with a desiccant pouch. When opened, the powder condition is normal. Isn't it a lump? Ask another question
สารสร้างเนื้อเจล for applying the skin (water base), each one is different in terms of softness, smoothness, not sticky.
TaraGel ,
Pro Polymer ,
AnyGel ,
Pullulan ,
Satin Cream Maker Thank you.