Inolex / Icy Air Cream

SC-1087 Updated Jul 7, 2026
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Experience a whimsical winter with this airy and icy skin cream. It is lightweight in pick-up and afterfeel with a subtly crystalized appearance.
Phase A
Phase Instructions
No phase instructions provided.
Trade Name INCI Name Function Notes W/W %
DeIonized Water
Water
 - - 67.3600
UNICERT Blue 05601-J
Acid Blue 9 (0.1% Solution)
 - - 0.1000
Glycerin
Glycerin
 - - 5.0000
Glutamic Acid
Glutamic Acid
 - - 0.0400
Keltrol CG-SFT
Xanthan Gum
 - - 0.3000
SustOleo™ TL
Trilaurin
 This powder sensory enhancer melts to a liquid at skin temperature creating a dynamic sensory experience. It leaves a soft, lightweight barely-there skin feel. - 6.5000
SustOleo™ GMS-SE
Glyceryl Stearate SE
 Non-palm, self-emulsifying stabilizer. - 4.0000
SustOleo™ BA
Brassica Alcohol
 Emulsifier - 2.0000
Lexol® NBS MB
N-butyl Stearate
 Traditional emollient, 84% certified biobased content and RSPO Mass Balance certified. - 5.0000
SEPINOV™ EMT 10
Hydroxyethyl Acrylate/Sodium Acryloyldimethyl Taurate Copolymer (and) Water (and) Sorbitan Isostearate (and) Polysorbate 60
 Emulsifier (Si/W), Stabilizer, Viscosity Modifier - 0.4000
MAKIMOUSSE 25
Sodium Polyacrylate Starch
 - - 0.3000
LexFeel® WOW DT
C13-16 Isoalkane (formerly C13-16 Isoparaffin) (and) Heptyl Undecylenate
 100% natural, rapidly absorbing, sensory enhancer with an ultra-dry finish and light, powdery skin-feel. - 5.0000
Organic Reconstituted Aloe Vera Juice
Aloe Barbadensis Leaf Juice
 - - 2.0000
Spectrastat™ OEL
Caprylhydroxamic Acid (and) Caprylyl Glycol (and) Ethylhexylglycerin (and) Propanediol
 Emollient - 2.0000
TOTAL: 100.0000%

Specifications

Viscosity
25,000 – 40,000 cps
pH Target
6.0 - 7.0
Procedure
Combine Items 1 – 5 (main batch) and propeller mix until uniform. Heat to 75 °C to 85 °C.
Combine Items 6 – 9 and heat to 75 °C to 85 °C.
Combine Items 10 – 12 and mix with magnetic stir bar until homogeneous.
While homogenizing at 4000 rpm for 3 min to 4 min, add Items 6 – 9 to main batch first and then add Items 10 – 12 to main batch.
Transfer to gentle anchor mixing. At 55 °C, add Items 13 and 14.
Continue anchor mixing until cooled to room temperature.