Corrected Body Cream Formulation Method

Based on your formula and the staff's feedback, your proposed method for making the body cream needs a slight adjustment, specifically in the emulsification step. The staff's advice is correct regarding how to properly use the Light Cream Maker.

Here is a corrected method for making your 100g body cream, incorporating the recommended mixing techniques for the ingredients you are using:

Ingredients:

• Water: 89 g
• Natto Gum: 5 g
• Lemon Peel Bioferment: 2 g
• Olive oil: 2 g
• Shea butter: 1 g
• Light Cream Maker: 1 g
• Preservative: 0.5 g

Method:

1. Prepare the Oil Phase: Combine the olive oil and shea butter in a heat-resistant container. Gently heat this mixture (around 50°C) until the shea butter is fully melted and combined with the olive oil. Remove from heat and let it cool slightly.
2. Add Emulsifier to Oil Phase: Add the Light Cream Maker to the slightly cooled oil mixture (from step 1). Mix thoroughly until the Light Cream Maker is well dispersed in the oil phase.
3. Prepare the Water Phase: In a separate container, combine the water, Natto Gum, and preservative. Mix well until the Natto Gum is completely dissolved/dispersed and the preservative is incorporated.
4. Emulsification: Gradually add the water phase (from step 3) to the oil phase + Light Cream Maker mixture (from step 2). While adding the water phase, continuously stir or blend the mixture. Add the water in small portions, mixing thoroughly after each addition, until a smooth cream emulsion forms. Continue mixing until the cream is uniform.
5. Add Heat-Sensitive Ingredients: Once the cream has fully formed and cooled down to below 40°C, add the Lemon Peel Bioferment. Mix gently until it is evenly distributed throughout the cream.
6. Final Check: Ensure all ingredients are well combined and the cream has a smooth, consistent texture.

This method follows the recommended usage for Light Cream Maker, where the water phase is added to the oil phase containing the emulsifier. It also accounts for adding the Lemon Peel Bioferment at a lower temperature as recommended in its product description. The Natto Gum should be mixed into the water phase, and the preservative can also be added to the water phase or at the end depending on the specific preservative used (assuming it's water-soluble or compatible with the water phase).