Vanilla Pudding

Reference ID


Phase Ingredient INCI Name % (wt)
A Deionized Water Water 18.95
Glycerin Glycerin 3.00
Butylene Glycol Butylene Glycol 5.00
Jeecide CAP-5 Phenoxyethanol (and) Caprylyl Glycol (and) Potassium Sorbate (and) Water (and) Hexylene Glycol 1.00
Carbopol Ultrez 10 Polymer, 2% Aq. Sol. Water (and) Carbomer 20.00
TEA, 99% Triethanolamine 0.50
Jeecol LA-4 Laureth-4 1.00
Quintessence BCR Water (and) Wine Extract (White) (and) Saccharomyces Lysate Extract (and) Phenoxyethanol (and) Potassium Sorbate 2.00
Biowave BCR Water (and) Propanediol (and) Polyglutamic Acid (and) Phenoxyethanol 2.00
Steareth-21 Steareth-21 0.25
Urea Urea 1.00
B Coconut Oil Cocos Nucifera (Coconut) Oil 2.00
Protachem CS-50 Cetearyl Alcohol 1.50
Jeechem GMS-165 Glyceryl Stearate (and) PEG-100 Stearate 3.00
Cetyl Alcohol Cetyl Alcohol 0.50
Raspberry Butter Octyl Dodecanol (and) Beeswax (and) Rubus Idaeus (Raspberry) Seed Oil 3.00
Gransil SiW-066 Dimethicone (and) Polysilicone-11 (and) Butylene Glycol (and) Water (and) Decyl Glucoside 15.00
Rita SSO Helianthus Annuus (Sunflower) Seed Oil 3.00
Gransil EPSQ Dimethicone/Divinyldimethicone/Silsesquioxane Crosspolymer 0.50
Dimethicone, 5CST Dimethicone 5.00
Gransil VX-418 Bis-Stearyl Dimethicone 4.00
Vitamin E Acetate Tocopheryl Acetate 1.00
Gransil PSQ Polymethylsilsesquioxane 5.00
Timiron Synwhite 40 Synthetic Fluorphlogopite (and) Titanium Dioxide (CI 77891) (and) Tin Oxide 1.00
Timiron Super Red Mica (and) CI 77891 0.30
C Orchidia Vanilla Fragrance, ORC1500125 Fragrance 0.50


  1. Weigh Phase A in the main kettle equipped with homogenizer. Heat to 70-75˚C.
  2. Weigh Phase B in a side kettle and heat to 75-80˚C.
  3. When at proper temperature, add Phase B to Phase A. Mix for 15-20 minutes.
  4. Cool to 50˚C with side sweep agitation. Add Phase C.
  5. Cool to room temperature.