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Strawberry melting mask stick formulation

Strawberry Melting Mask Stick

Phase Ingredients INCI % By Weight Function
A Eum... Laur... 5... Emul...
Emu... Cete... 9... Emul...
Ceg... Olus... 5... Emol...
Ceg... Olus... 5... Emol...


pH value (10%) (23°C) 5.7


Düllberg: Strawberry (2000663)

INCI: No allergenes

Manufacturing Process:

Heat up phase A to 85°C and stir until everything is completely homogeneous. Add phase B at 80°C under stirring to phase A and stir until everything is complete homogeneous. Cool down to 75°C while stirring and add phase C to phase A+B while stirring. Cool down to 70°C while stirring. Fill into a suitable packaging at 70°C.


While the descriptions, designs, data and information contained herein are presented in good faith and believed to be accurate, it is provided gratis and for your guidance only. Because many factors may affect processing or application /use, we recommend that you make tests to determine the suitability of a product for your particular purpose prior to use. NO WARRANTIES OF ANY KIND, EITHER EXPRESSED OR IMPLIED, INCLUDING WARRANTIES OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE ARE MADE REGARDING PRODUCTS DESCRIBED OR DESIGNS, OR THAT DATA OR INFORMATION MAY BE USED WITHOUT INFRINGING THE INTELLECTUAL PROPERTY RIGHTS OF OTHERS. IN NO CASE SHALL THE DESCRIPTIONS, INFORMATION, DATA OR DESIGNS PROVIDED BE CONSIDERED A PART OF OUR TERMS AND CONDITIONS OF SALE. For more information visit us at or

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