Transforming Gel-Cream-to-Oil

 

Phase Ingredients INCI % by weight Function
A Water, demin. Aqua 30.27  
Tinovis® GTC UP Acrylates/Beheneth-25 Methacrylate Copolymer 2.00 Rheology modifier
  Phenoxyethanol, Methylparaben, Ethylparaben, Propylene Glycol 1.00 Preservative
Caffeine Powder Caffeine 1.00 Active ingredient
B Glycerin Glycerin 3.00 Humectant
Verdessence Xanthan Xanthan Gum 0.10 Rheology modifier
C Eumulgin® BA 25 Beheneth-25 2.00 Emulsifier (O/W)
Cetiol® C 5C Coco-Caprylate/Caprate 10.00 Emollient
Cetiol® B Dibutyl Adipate 10.00 Emollient
Cetiol® OE Dicaprylyl Ether 15.00 Emollient
Sphingoceryl™ VEG LS 9948 Octyldodecanol, Hydrogenated Coco-Glycerides, Helianthus Annuus Seed Extract 5.00 Active ingredient
D Cetiol® Ultimate Undecane, Tridecane 6.00 Emollient
E Ethanol Alcohol 10.00 Solvent
Perfume Parfum 1.00 Fragrance
F Slim-Excess™ A00073 Aqua, Butylene Glycol, Sodium Chloride, Hydrolyzed Rhodophycea Extract, Xanthan Gum 3.00 Active ingredient
FD&C Blue No. 1 (0.1% solution) CI 42090 0.35 Colorant
G Sodium Hydroxide (25% solution) Sodium Hydroxide 0.28 pH Adjustment

 Specifications
pH value (20°C): 6.5 – 7.0
Viscosity (Brookfield; DV-I+; spindle TA, helipath; 10 rpm; 20°C): 17 000 – 22 000 mPas

Manufacturing process
Heat phases A and C at 80°C.
Introduce phase B in phase A and have a high stir until it becomes homogeneous.
Introduce phase C in phase A+B and have high stir during 10 minutes.
Cool down at 60°C then introduce phase D and have a high stir during 5 minutes.
Cool down at room temperature and introduce phases E and F.
Finally adjust the pH at 6.5 – 7.0 with phase G.