Essence cream without essence preservative and preparation method thereof
A technology of preservatives and essences, applied in the field of daily chemical products, can solve the problems of skin irritation, harmfulness, and inability to solve well, and achieve the effect of promoting proliferation, increasing metabolism, and eliminating skin free radicals
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Embodiment 1
[0037] An essence cream without adding flavor preservatives, which is composed of the following components by mass percentage: 1% hydroxyethylurea, 0.5% trehalose, 0.01% β-glucan, 0.5% fructan, squalane 0.1%, Jojoba Seed Oil 0.1%, Cyclomethicone 2.0%, Dimethicone 3.0%, Yeast Ferment Filtrate 10%, Purslane Extract 1.0%, Pomelo Extract 1.0%, Fucus extract 0.5%, Jiaogulan leaf extract 3.5%, Blackberry fruit extract 0.6%, Ceramide 3 0.005%; emulsifiers include cetyl PEG / PPF-10 / 1 polymer di Methyl siloxane 1.5%, glyceryl caprylate 0.2%, sodium chloride 0.6%; polyols include glycerin 5%, 1,3-propanediol 3.0%, 1,2-hexanediol 0.4% by mass percentage; The antioxidant includes 0.15% of p-hydroxyacetophenone in terms of mass percentage; the essential oil includes 0.05% of Korean YUJA essential oil in terms of mass percentage; the balance is water.
[0038] The preparation method of the above-mentioned multifunctional, light, moisturizing essence cream without adding essence and preserva...
Embodiment 2~6
[0044] Table 1 is the content table of some raw materials in Examples 2 to 6. The components and contents of emulsifiers, polyols, antioxidants, and essential oils in Examples 2 to 6 are the same as those in Example 1, so they will not be listed one by one here. enumerate.
[0045] Table 1 embodiment 2 to embodiment 6 part raw material content table
[0046] raw material name
Example 2
Example 3
Example 4
Example 5
Example 6
Hydroxyethylurea
1.0
1.5
2.0
3.0
5
1.0
0.5
2.0
1.5
2
β-glucan
0.01
0.01
0.02
0.02
0.02
Levan
0.5
0.8
1.0
1.5
1.5
0.5
0.8
0.7
1.0
1.0
jojoba seed oil
0.1
0.3
0.5
0.6
1.0
2.5
3.0
3.0
2.8
3.0
3.6
3.9
3.5
3.3
4.0
2.0
2.2
2.5
1.5
2.5
pomelo extract
1.0
1....
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