Cocoa Deep Moisture Cream (Naturally Derived)
Category: Moisture
Type: Cream (CEB-N 8.50%)
Batch Size: 100 g Example
Product Description
A deeply moisturizing cream formulated to deliver rich hydration and long-lasting skin conditioning. This system utilizes cocoa butter and balanced emollients to provide a smooth, protective layer while maintaining a soft, luxurious skin feel.
🧪 Formula (100.00%)
Phase A
| ✔ | Ingredient | % | Grams | Measure |
| ☐ | CEB-N (Cetearyl Alcohol, Xanthan Gum, Polyglyceryl-10 Stearate, Glyceryl Monostearate) | 8.50% | 8.50 g | ~1.5 tbsp |
| ☐ | 🟢 Cocoa Butter (Theobroma cacao) | 10.00% | 10.00 g | ~1 tbsp |
| ☐ | 🟢 Sunflower Oil (Helianthus annuus) | 7.00% | 7.00 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) | 66.75% | 66.75 g | ~1/4 cup |
Phase C (Cool Down Phase)
| ✔ | Ingredient | % | Grams | Measure |
| ☐ | 🔵 Warm Cocoa Fragrance Oil | 0.30% | 0.30 g | ~6 drops |
🧠 Ingredient Function Overview
- 🟢 Cocoa Butter – Rich occlusive that provides deep conditioning and improves skin barrier function
- 🟢 Sunflower Oil – Lightweight oil that balances the heavier butter system
- 🟢 MCT Oil – Enhances spreadability and reduces heaviness
- 🟡 Glycerin – Provides moisture retention and hydration
- 🟡 Panthenol (Pro-Vitamin B5) – Supports skin repair and conditioning
- 🟡 Sodium Hyaluronate – Enhances hydration and water retention
- 🔵 Fragrance Oil – Provides a warm, cocoa-inspired scent profile
- 🟣 Preservative System – Ensures microbial stability and product safety
- ⚫ CEB-N System (High Level) – Provides structure, viscosity, and long-term stability in cream systems
📏 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 (varies with 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 cocoa butter content, gently warm Phase A (≤65°C) until fully softened and uniform
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 thicken progressively as it cools
6. Add Phase C (<45°C)
Add fragrance
Mix thoroughly
7. Final Mix & Fill
Mix until uniform
Transfer to containers
Allow to fully cool and set
⚠️ Safety & Handling
- Use heat-safe containers when warming butters
- Wear gloves and eye protection (PPE)
- Work in a well-ventilated area
- Avoid inhalation of powders and fragrance oils
- Use caution with 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.
🎯 Cream System Progress