Circulatory, anti-cellulite massage cream

Circulatory, anti-cellulite massage cream

Formula: 11219

Phase Ingredients for ~100 ml % Quantity
A tamanu oil 20 20 gr
A cocoa butter 10 10 gr
A apricot kernel oil 25,4 25,4 gr
A emulsifying olive wax 10 10 gr
A cetyl alcohol 3 3 gr
B red wine extract 15 15 gr
B ivy extract 15 15 gr
C lime essential oil 2 65 drops
C cosgard 0,6 20 drops

Sanitize the dedicated containers and utensils you will work with, details in the general safety guidelines.

Preparation method:
Phase A ingredients are added to a heat-resistant glass. Phase B ingredients are added to another beaker.
Both glasses are placed in a water bath, stirring each phase from time to time.
When both have reached a temperature of 70°C, remove from the heat.

Phase A is added little by little over phase B, while mixing continuously. Continue to mix for 3 minutes.
Place the glass in a bowl of cold water to accelerate the cooling process, continuing to mix for 3 more minutes. If the mixer can no longer cope due to the thickening of the composition, the homogenization is continued manually.

After the composition has reached body temperature, the ingredients of phase C are added one by one, thoroughly mixing after each one. The cream thus obtained is transferred to the dedicated container. The cream will harden slightly, and its consistency will be final the next day.

The result is an unctuous cream with slow absorption and a texture suitable for applying a long massage. Improves the appearance of the skin, gives tone and firmness, improves peripheral circulation and increases skin elasticity.
It is used as a treatment for approximately three months, applied two or three times a week, after a bath or evening shower, vigorously massaging the areas with cellulite or prone to its appearance.

Options:

  • instead of apricot kernel oil, another vegetable oil can be used, one with a lighter texture can be chosen; you can use coco-silicone or caprilis, kukui or macadamia oil
  • instead of cocoa butter, and possibly half of apricot kernel oil, you can use coffee butter
  • up to 2% of caffeine may be added in phase B, decreasing the percentage of red wine extract; at the end the pH of the cream must be measured and adjusted accordingly, to obtain a value of 5-5.5, otherwise the caffeine may crystallize in the cream
  • instead of lime essential oil, another essential oil or a suitable combination of essential oils may be used

...

  • Difficulty: beginner/advanced/experienced
  • Utensils: precision scale, 2 Berzelius beakers, mini mixer, thermometer, teaspoon
  • Recommended container: Carven or Sobra jar with lid, 100 ml
  • Shelf-life: 3 months - prepared in optimal conditions of hygiene, kept in a cool place

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