Anti-Crepey Hand Cream

Reference ID


Phase Ingredient INCI Name % (wt)
A Deionized Water Water 17.20
Glycerin Glycerin 15.00
Sorbitol Sorbitol 7.00
Carbopol Ultrez 10 Polymer, 2% Aq. Sol. Water (and) Carbomer 10.00
Keltrol Xanthan Gum 0.20
Disodium EDTA Disodium EDTA 0.10
Tris Amino Tromethamine 0.50
Jeecide CAP-5 Phenoxyethanol (and) Caprylyl Glycol (and) Potassium Sorbate (and) Water (and) Hexylene Glycol 1.00
Sodium Hyaluronate, 2% Aq. Sol. Water (and) Sodium Hyaluronate 5.00
Coffeine Caffeine 1.00
B Rita Cetearyl Alcohol 70/30 Cetearyl Alcohol 2.00
Protachem GMS-D Glyceryl Stearate 3.00
Cetyl Alcohol Cetyl Alcohol 2.00
Jeechem CTG Caprylic/Capric Triglyceride 5.00
Jeechem GMS-165 Glyceryl Stearate (and) PEG-100 Stearate 3.00
Gransil SBG-11 Dimethicone (and) Polysilicone-11 (and) Butyrospermum Parkii (Shea) Butter 15.00
Dimethicone, 350 cSt Dimethicone 3.00
Petrolatum Petrolatum 5.00
C Gransome Heptapeptide-7 Water (and) Carnosine (and) Glycerin (and) Heptapeptide-7 (and) Xanthan Gum (and) Propanediol (and) Lecithin (and) Citric Acid (and) Sodium Benzoate (and) Potassium Sorbate 5.00


  1. Weigh Phase A in the main kettle equipped with a 3-prong blade. Heat up to 75-80°C and mix until uniform. Sprinkle Keltrol while batch is mixing.
  2. Weigh Phase B in a side kettle equipped with a marine propeller. Heat up to 75-80°C and mix unfil uniform.
  3. Add Phase B to Phase A and mix until uniform.
  4. Cool batch to 50 C under side sweep agitation
  5. Add phase C slowly to Phase AB. Mix until Homogenous
  6. Cool down to room temperatura using a side sweep.