Moisturizing hand cream
A technology of hand cream and sweet-scented osmanthus extract, applied in the direction of skin care preparations, cosmetics, cosmetic preparations, etc., can solve the problems of unsuitable for ordinary people, expensive hand cream, poor skin care effect, etc., to achieve convenient Popular use, moderate price, and long effective time
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[0012] Example 1
[0013] The moisturizing hand cream is composed of the following components by weight: 20 parts of Osmanthus fragrans extract, 20 parts of Polygonatum odoratum extract, 15 parts of egg white, 10 parts of hyaluronic acid, 1 part of urea, 2 parts of glyceryl isostearate, and stearyl ester 1 part of acid monoglyceride, 10 parts of petrolatum, 8 parts of liquid paraffin, 1 part of jojoba oil, 5 parts of honey.
[0014] During preparation, the above-mentioned components are mixed uniformly, heated to 50° C., mixed and cooled to room temperature, and then packaged and stored.
Example Embodiment
[0015] Example 2
[0016] The moisturizing hand cream is composed of the following components by weight: 25 parts of osmanthus extract, 25 parts of polygonatum extract, 20 parts of egg white, 15 parts of hyaluronic acid, 2 parts of urea, 2.5 parts of glyceryl isostearate, and stearin 1.5 parts of acid monoglyceride, 15 parts of petrolatum, 10 parts of liquid paraffin, 2 parts of jojoba oil, 6 parts of honey.
[0017] During preparation, the above-mentioned components are mixed uniformly, heated to 55°C, cooled to room temperature after mixing, and then packaged and stored.
Example Embodiment
[0018] Example 3
[0019] The moisturizing hand cream is composed of the following components by weight: 30 parts of osmanthus extract, 30 parts of polygonatum extract, 25 parts of egg white, 20 parts of hyaluronic acid, 3 parts of urea, 3 parts of glyceryl isostearate, and stearin 2 parts of acid monoglyceride, 20 parts of petrolatum, 12 parts of liquid paraffin, 3 parts of jojoba oil, 8 parts of honey.
[0020] During preparation, the above-mentioned components are mixed uniformly, heated to 60°C, and cooled to room temperature after mixing, and then packaged and stored.
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