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

This formula was developed by Elemental's qualified staff. The recipes are intended to exemplify the use of products marketed by Elemental and are believed to be accurate, however, Elemental assumes no liability or risk associated with the use of its products for the preparation and evaluation of the recipe as the conditions of preparation and use are beyond its control. The Elemental customer must ensure that the reproduction of the formulation does not infringe any intellectual property rights and that it complies with the specific rules and regulations in force. The person who prepares the recipe must refer to the safety data sheets to ensure the safe handling of all raw materials and bears full responsibility for ensuring the safe and correct use and storage of all materials procured and used. Assessments of the safety, stability, regulatory compliance and suitability of this recipe, methods and the finished product are the sole responsibility of the user and/or the legal entity placing the product on the market. Elemental is not liable for any damages resulting from the use of this information, and assumes no responsibility for misuse of selected materials, formula or method, in whole or in part.