Suggested Formulation Using Colloidal Oatmeal
| Phase | Tradename | INCI Name | % w/w |
|---|---|---|---|
| A | Water | Aqua/Water | To100% |
| Rheozan XC | Xanthan Gum | 0.40 | |
| Glycerin (vegetable) | Glycerin | 5.00 | |
| Geogard Ultra | Gluconolactone (and) Sodium Benzoate | 1.00 | |
| B | Sunflower Oil | Helianthus Annuus Seed Oil | 30.00 |
| Castor Oil | Ricinus communis (Castor) Seed Oil | 10.00 | |
| Sisterna A10E-C | Sucrose Tetrastearate Triacetate | 3.50 | |
| Illipe Butter, Natural | Shorea Stenoptera Seed Butter | 10.00 | |
| Lexgard GMCY | Glyceryl Caprylate | 1.00 | |
| C | Sisterna SP70 C | Sucrose Stearate | 3.50 |
| Dermofeel Toco 70 Non GMO | Tocopherol, Helianthus Annuus (Sunflower) Seed Oil | 0.50 | |
| D | Colloidal Oatmeal | Avena Sativa Kernel Meal | 0.50 |
| Natural Fragrance | qs |
Method of Manufacture:
1. Blend together phase A and heat to 50°C with stirring.
2. Heat phase B to 50 – 60°C until melted.
3. Add phase C to B and mix until homogeneous.
4. Add phase A to phase BC with a high shear mixer. Once fully mixed, add the colloidal oatmeal, under homogenisation. Once the colloidal oatmeal is fully dispersed, add the fragrance or essential oil blend, if using and pour into suitable containers. Allow to cool.