Cosmetics Formulation Development

Hello 1 The cream has been applied. When rubbed, the stains will come out. and does not feel slippery on the skin How do you adjust the meat? Dear members Have previously had experience with using at approximately 4-5% with other recipes. And there is no problem with plaque, right? If so, what elements should be included in this new formula? having problems with The ingredients in the member's recipe are quite diverse. Which the team guessed that there is a chance to be Typically any type of Film Foaming is prone to problems with some Cream Makers 2 use 5% and the texture is too thick. If it is reduced to 3%, the team thinks that there will be any problems? because the oil in the member's formula is only slightly less than 10%, members can reduce the use down to 3% (or even 2.5%) But if the formula is adjusted with a higher proportion of oil. It may be necessary to use more 3 It's been at night for several days. But I didn't feel that my skin was hydrated. I want my skin to feel soft and hydrated after a few uses. Which one should I add? (Understand that changes in other areas will take 4 weeks or more as detailed But on the moisture side, should I feel faster?) -Can I add oil to 10%? -Add 8% and can be 5%. It is recommended to increase the proportion of oil to 15-20% if the skin is quite dry. You may choose to use Butter or Wax instead of some oil. For example, use 5% or 2-3% at 4-5% is enough. use at a higher rate than this Might not be of any further benefit. recommended use directly as water-soluble, for example 2% more, please. 4 requires with full properties, both humectant From , from , I don't know what the occlusive side can get. Of the 2 types of oils in this formula, right? Which substance occlusive derived from oil that can coat well? (Most often it is heavy oil) or Butter or Wax. If you compare between Oil, Butter and Wax, you will find that Wax can coat the skin best.

Adapt to this formula. 4% 4% 4% 4% 1% 2% 2% 3% 0.5% liquid liposome 1% 2 0.5% 1.5% 1% 1% 5% 5% 3% 1% 0.2% water to complete 100 Please give me advice to adjust the texture. When applying and stroking to allow the cream to absorb. Will there be a soft stain? How to fix it? (From the beginning, when there is still will form a dry hard stain) The thickness of the meat is ok. First time making cream too. I have never used it before, thank you very much.

Hello, the team guessed that Caused by the use of heat and not enough spinning time I don't know how much heat the members use. and use heat with both the oil and the water part to the same temperature And then coordinate or not? If heating only one part But the other part has a much lower temperature. It is one of the reasons that the synchronization is incomplete and there is a problem of flaky texture as well. If there is a problem with the heat control advisable would be an easier option. And there are no lint problems in any case. but the disadvantage is weight of meat will not be the same