Back

Radiance Formula: Radiance Shower Gel

Gently cleanse your skin and wrap yourself in a creamy, cocooning cloud!

Product benefits

A suspenseful transparent texture
Stable transparent gel formed by the combination of two complementary aqueous texturizers of natural origin. A liquid cellulose of natural origin, resulting from fermentation (Arbalon™ R-50) provides a suspensive power for the incorporation of pearls. It is associated with a polysaccharide from tamarind gum (Tamarind) with thickening power. It allows the creation of a non-sticky fluid gel, compatible with a high-performance sulphate-free foaming system.
A soft and creamy foam
Duo of surfactants, one anionic derived from amino acid (Amisoft® ECS-22W) and the other amphoteric derived from coconut (Euroquat HC47 VG), combined with an APG (BergaSoft DG 50) for optimal foam and gentle cleaning.
Supple and hydrated skin
A cocktail of PCAs and amino acids naturally present in NMF (Prodew® 500) maintains the skin's moisture and suppleness even in low humidity conditions.
The little extra
Medium-sized white pearls (40-200m) for a visual glitter effect (KTZ® Ultra Shimmer).

Formulation

A

Trade name Supplier INCI name Function %

A

Water - Aqua Solvent 60,175
Prodew® 500 Ajinomoto Sodium PCA, Sodium Lactate, Arginine, Aspartic Acid, PCA, Glycine, Alanine, Serine, Valine, Proline, Threonine, Isoleucine, Histidine, Phenylalanine, Aqua Moisturizer 1

B

B

Zemea® Propanediol DuPont Tate Propanediol Moisturizer 5
Tamarind Adeka Tamarindus Indica Seed Gum Thickener 2

C

C

Amisoft® ECS-22W Ajinomoto Disodium Cocoyl Glutamate, Aqua Surfactant 13
Euroquat HC47 VG EOC Cocamidopropyl Betaine Surfactant 10

D

D

BergaSoft DG 50 Berg+Schmidt Decyl Glucoside Surfactant 3
Perfume - Fragrance Perfume 0,2

E

E

Arbalon™ R-50 Lubrizol Glycerin, Cellulose, Cellulose Gum Suspension agent 5

F

F

Preservative Unipex Preservative Preservative 0,6
KTZ® ULTRA SHIMMER Kobo Mica, Titanium Dioxide Pearls 0,025
Citric acid - Citric acid pH Adjuster 0,2

Process

Weigh and heat phase A in a beaker to 65°C.

Introduce the premix of phase B and stir without introducing air, until a transparent gel is obtained.

In a second beaker, add phase C and then introduce premix D and stir without introducing air. Add the contents of the secondary beaker to the main beaker and mix until a smooth, transparent gel is obtained.

Add phase E and then F one by one.

Contact the team for more information