Mixing Steps for Stretch Mark Cream Formulation

Subject: Mixing Steps for Stretch Mark Cream

Here are the mixing steps for the stretch mark cream formulation you provided, designed for use during pregnancy or rapid weight gain:

Ingredients:

• Glycerin 5%
• Allantoin 0.5%
• Cocoa Butter (Deodorized) 10%
• Fractionated Coconut Oil 5%
• Safe-B3™ (Vitamin B3, Niacinamide) 3%
• Panthenol (Pro Vitamin B5, DL-Panthenol, Powder) 1%
• Light Cream Maker™ 1%
• Phenoxyethanol 1%
• Water 73.5%

Mixing Steps:

1. Prepare the Water Phase: Combine Water, Glycerin, Allantoin, Safe-B3 (Vitamin B3), and Panthenol (Pro Vitamin B5) in a heat-resistant container. Heat this phase to approximately 70-75°C. Stir to dissolve solid ingredients like Allantoin, Safe-B3, and Panthenol.
2. Prepare the Oil Phase: In a separate heat-resistant container, combine Cocoa Butter, Fractionated Coconut Oil, and Light Cream Maker™. Heat this phase to approximately 70-75°C until the Cocoa Butter is fully melted and all ingredients are combined.
3. Combine Phases: Slowly pour the heated Oil Phase into the heated Water Phase while mixing continuously and vigorously. Use a high-shear mixer (like a stick blender or homogenizer) for several minutes to ensure a stable emulsion is formed.
4. Cool Down: Continue mixing at a lower speed while the cream cools down to below 40-50°C.
5. Add Preservative: Once the temperature is below 40-50°C, add Phenoxyethanol. Mix well to ensure even distribution.
6. Final Mixing and Packaging: Continue mixing until the cream reaches room temperature and has a smooth, uniform consistency. Package the cream into suitable containers.

This formulation is intended to help reduce the appearance of stretch marks that can occur during pregnancy or periods of rapid weight gain.