Emulsified Mango Body Butter

Imagine the tropical allure of sun-kissed mangoes blended into a velvety, buttery concoction that glides effortlessly onto your skin, leaving it deeply moisturized, supple, and irresistibly fragrant.

The Emulsifiers I used for this texture:

  1. Montanov 68: it’s a great emulsifier for body butters because it can form thick O/W creams. However, like with Olivem 1000, it has a tendency to soap.

  2. Cetearyl Alcohol: this is not really an emulsifier but a co-emulsifier. It will help to thicken the cream up further.

  3. Glyceryl Stearate: a W/O emulsifier that will help to bring the soapiness down due to it’s high HLB. Click here to learn why it works.

PHASE INGREDIENT PERCENT
(%)
WEIGHT
(g)
Phase A Mango Butter 08.00 12.00
Caprylic triglyceride 13.50 20.25
Glyceryl Monostearate 01.50 2.25
Cetearyl Alcohol 02.00 03.00
Montanov 68 03.00 04.50
Phase B Water 61.00 91.50
Phase C Glycerin 3.00 4.50
Siligel 0.30 0.45
Phase D Rosehip Oil 5.00 7.50
Vitamin E 1.0 1.50
Preservative Eco 0.7 1.05
Mango Fragrance Oil 1.0 1.50

Method

1- Measure all ingredients of Phase A and heat them to melt at 70 °C / 167 °F.

2- Measure Phase B and take a note of the full weight of the beaker + water. We will measure it again later and add back the water that evaporated if necessary.

3- Now onto Phase C, make a slurry out of Glycerin and Siligel Gum.

4- When the oil has melted and the water is at a temperature of 70 °C / 167 °F, measure the water beaker and add any water that was lost.

5- Proceed to pouring the oil phase into the water phase and emulsify at high sheer.

6- Now, add in your glycerin-gum slurry and hand stir it in. Do not use the blender anymore or you will get too many bubbles.

7- Finally, add the ingredients of Phase D one by one and stir in between.

Notes

  • Notes: To make the cream thicker, simply increase the Mango Butter concentration and reduce the water concentration.

  • Do the reverse if you want to make it lighter

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