Formulation Feedback

Based on your formulation and the staff's feedback, here are the points regarding your mixing method and the heat sensitivity of your ingredients:

Mixing Method

Your proposed mixing method is mostly correct, with one key adjustment:

• Step 3 Correction: Instead of pouring the oil phase into the water phase, you should gradually pour the water phase into the oil phase while stirring until fully combined and emulsified. This is the correct method for creating your cream base with Light Cream Maker.
• Integrating Ingredients: You can incorporate full & lift and Cyclomethicone into the oil phase from the very beginning of the process.
• Final Additions: As you correctly noted, heat-sensitive ingredients like the peptides Argireline and Pep-Coll should only be added after the cream base has cooled down.

Heat Sensitivity

Regarding your concern about heating in step 4 affecting other actives like Beta Glucan and Allantoin:

• The staff confirmed that most ingredients in your water phase, including Beta Glucan and Allantoin, can tolerate the recommended heating temperature of 50-60°C for a short duration (a few minutes) without negatively impacting their efficacy. The ingredients that are truly sensitive to heat, such as the peptides Argireline and Pep-Coll, are intended to be added in the final cooling phase anyway.

In summary, adjust your emulsification step (step 3) to pour water into oil, and feel free to add full & lift and Cyclomethicone to the oil phase initially. The brief heating required for full & lift will not harm your Beta Glucan or Allantoin, as the heat-sensitive peptides are added later.