Color Pop Butter

Reference ID


Phase Ingredient INCI Name % (wt)
A Eutanol G Octyldodecanol 38.00
Rheopearl KL2 Dextrin Palmitate 12.00
Salacos 6318V Trimethylolpropane Triisostearate 10.00
B Granresin MQD-2450 Dimethicone (and) C24-28 Alkyldimethylsiloxy Trimethylsiloxysilicate 5.00
Carnauba Wax Copernica Cerifera (Carnauba) Wax 1.00
Refined Candelilla Wax MD-21 Euphorbia Cerifera (Candelilla) Wax 3.00
Performalene 400 Polyethylene Polyethylene 5.00
Gransil SBG-11 Dimethicone (and) Polysilicone-11 (and) Butyrospermum Parkii (Shea) Butter 15.00
D&C Red No. 7, 25% in PTIS Pentaerythrityl Tetraisostearate (and) Red 7 5.00
Pomegranate FL FY1143 Flavor 2.00
Sweetener Blend OS, Artificial, 134.24208 Ricinus Communis Seed Oil (and) Saccharin 2.00
Ronastar Blue Calcium Aluminum Borosilicate (and) CI 77891 (and) Silica (and) Tin Oxide 2.00


  1. Combine Phase A. Heat to 120°C and mix until uniform.
  2. Cool down to 90-95°C.
  3. Add Phase B to Phase A and mix with homogenizer until uniform.
  4. Pour samples at 80-85°C.