Regenerative and soothing Lingonberry Glycerol Extract combines well with gentle Apricot Kernel Oil, moisturising Macadamia Nut Oil and hydrating Thistle Oil in this fabulous moisturiser for sensitive and maturing skins.
Stage 1: (above 75°C)
3% Apricot Kernel Oil
3% Apricot Kernel Oil
3% Macadamia Oil
3% Thistle Oil
2.5% VE Emulsifier
2% Cetearyl Alcohol
Stage 2: (above 75°C)
75% Boiling Spring Water
4% MF Emulsifier
4% Lingonberry Glycerol Extract
Stage 3: (below 40°C)
1.5% Vitamin E
1% Preservative 12
1% Essential Oils of your choice
100% Total
100% Total
Method:
- Weigh all Stage 1 ingredients into a small stainless steel bowl and place into a saucepan of boiling water (double boiler/bain marie). Bring up to a temperature over 75°C.
- When the Stage 1 is over 75°C, weigh and add the Stage 2 ingredients together in a separate larger stainless steel bowl. Swap the bowls over so that the larger bowl is in the double boiler. Pour the Stage 1 ingredients into the larger bowl (Stage 2) and stir gently without creating air bubbles.
- Make sure the temperature is over 75°C and continue to stir for 5 minutes. After 5 minutes, remove the bowl from the double boiler and put it into a pan of cold water to cool down quickly. Keep stirring all the time.
- When the cream is under 40°C, add the remaining Stage 3 ingredients. Combine thoroughly, jar and label.