Eye Cream with Hydro-Regulating Effects

Ingredients:

Distilled Water : 73.70 g

Glycerin: 5g

Xanthan Gum: 0.2g

Avocado Oil: 6.5g

Caprylic/capric triglyceride: 2g

Cetyl alcohol: 5.5g

Candelilla Wax: 1g

Vitamin E : 0.2g

Vitamin C Palmitate:0.5g

Murumuru Butter : 3g

Preservative: 0.7g

Rhubarb Root Extract:1.5g

Natural Rose Oil: 0.2g

Directions

1. Blend phase A until it is completely smooth. 2. In a separate beaker glass, combine phase B. 3. Bring both phases to 75°C or until completely melted. 4. Combine phases A and B and stir well. Homogenize. 5. Allow to cool to 100F/40C before adding phase C. Add one ingredient at a time, stirring thoroughly after each addition. 6. Pour into a jar and set aside to settle. 4.8 pH