Shea Barrier Repair Cream (Naturally Derived)
Category: Barrier Repair
Type: Cream (CEB-N 8.50%)
Batch Size: 100 g Example
Product Description
A rich, barrier-repair cream formulated to support dry and compromised skin using a high-emollient system centered around shea butter and nourishing oils. This formulation delivers deep conditioning, improved skin feel, and long-lasting moisture retention.
🧪 Formula (100.00%)
Phase A
| ✔ | Ingredient | % | Grams | Measure |
| ☐ | CEB-N (Cetearyl Alcohol, Xanthan Gum, Polyglyceryl-10 Stearate, Glyceryl Monostearate) | 8.50% | 8.50 g | ~2.5 tsp |
| ☐ | 🟢 Shea Butter (Butyrospermum parkii) | 12.00% | 12.00 g | ~1 tbsp |
| ☐ | 🟢 Sweet Almond Oil (Prunus amygdalus dulcis) | 8.00% | 8.00 g | ~1.5 tsp |
| ☐ | 🟢 MCT Oil (Caprylic/Capric Triglyceride) | 3.00% | 3.00 g | ~1/2 tsp |
| ☐ | 🟡 Glycerin (Vegetable Derived Humectant) | 4.00% | 4.00 g | ~3/4 tsp |
| ☐ | 🟡 Panthenol (Pro-Vitamin B5) | 0.50% | 0.50 g | pinch |
| ☐ | 🟡 Sodium Hyaluronate (High Molecular Weight) | 0.25% | 0.25 g | pinch |
| ☐ | 🟣 Preservative (Phenoxyethanol & Ethylhexylglycerin – PE9010) | 1.00% | 1.00 g | ~1/5 tsp |
Phase B (Water Phase)
| ✔ | Ingredient | % | Grams | Measure |
| ☐ | Deionized Water (Aqua) | 70.75% | 70.75 g | ~1/4 cup |
Phase C (Cool Down Phase)
| ✔ | Ingredient | % | Grams | Measure |
| ☐ | 🔵 Warm Vanilla Fragrance Oil | 0.30% | 0.30 g | ~6 drops |
🧠 Ingredient Function Overview
- 🟢 Shea Butter – Rich occlusive emollient that supports barrier repair and moisture retention
- 🟢 Almond Oil – Softening oil that improves elasticity and skin feel
- 🟢 MCT Oil – Reduces heaviness and enhances spreadability
- 🟡 Glycerin – Draws moisture into the skin for hydration
- 🟡 Panthenol (Pro-Vitamin B5) – Supports skin repair and conditioning
- 🟡 Sodium Hyaluronate – Enhances hydration and water retention
- 🔵 Fragrance Oil – Provides a warm, comforting sensory profile
- 🟣 Preservative System – Ensures microbial stability and safety
- ⚫ CEB-N System (High Level) – Provides increased structure, viscosity, and cream stability
📏 Batch Size & Measurement System
This formula is based on a 100 g batch and may be scaled proportionally.
Approximate Conversions
Liquids:
1 teaspoon ≈ 5 g
1 tablespoon ≈ 15 g
1/4 cup ≈ 60 g
Semi-solids (butters):
1 tablespoon ≈ 12–15 g (approximate depending on density)
Powders:
≤0.5% additions = pinch
⚠️ Measurements are approximate. A digital scale is recommended.
⚙️ Procedure (Final Universal Method — Cream System)
1. Prepare Equipment
Use a clean, heat-safe mixing vessel and sanitize all utensils
2. Combine Phase A
Add all Phase A ingredients
👉 NOTE:
Due to higher butter content, Phase A may be gently warmed (≤65°C) if needed to soften solids
3. Prepare Phase B (Water Phase)
Heat Phase B to boiling (~100°C)
4. Form Emulsion
Slowly add Phase B into Phase A while mixing continuously
Mix thoroughly to ensure full incorporation
5. Cool Down
Continue mixing while cooling
Cream will begin to thicken as it cools
6. Add Phase C (<45°C)
Add fragrance
Mix thoroughly
7. Final Mix & Fill
Mix until uniform
Transfer to jars or containers
Allow to fully cool and set
⚠️ Safety & Handling
- Use heat-safe containers when warming oils/butters
- Wear gloves and eye protection (PPE)
- Work in a well-ventilated area
- Avoid inhalation of powders and fragrance oils
- Take care when handling heated materials
- Patch testing recommended
⚠️ Disclaimer
All formulas can be adjusted to individual preference; however, any adjustments should consider ingredient compatibility, functionality, and recommended usage levels.
Refer to Safety Data Sheets (SDS) for all ingredients to ensure proper handling and safe use.
Always wear appropriate Personal Protective Equipment (PPE), including gloves and eye protection, when handling raw materials.
Users are responsible for ensuring compliance with applicable local regulations, labeling requirements, and safety standards for finished products.