Blue Light Barrier Mist
Blue Light Barrier has been created with ingredients that have been shown to help protect and repair skin against blue light, as well as IR and UV.
The ingredients enhance skin’s natural luminosity while boosting elasticity, decreasing hyperpigmentation and restoring firmness all while combatting wrinkles.
|Phase A||INCI Name||%W/W|
|Disodium EDTA||Disodium EDTA||0.05|
|1 Keltrol® CG-T||Xanthan Gum||0.10|
|Glycerin 99.7% USP||Glycerin||3.00|
|Phase B||INCI Name||%W/W|
|2 Crodafos™ CS20A||Cetearyl Alcohol,Ceteth-20 Phosphate, Dicetyl Phosphate||3.60|
|3 Lipovol™ MOS 70||Tridecyl Stearate, Neopentyl Glycol Dicaprylate/Dicaprate, Tridecyl Trimellitate||7.00|
|4 Vegelight 1214LC||Coconut Alkanes, Coco-Caprylate/Caprate||3.00|
|5 Aloe Vera Oil||Helianthus Annus (Sunflower) Seed Oil, Aloe Barbadensis Leaf Extract, Rosmarinus Officinalis (Rosemary) Leaf Extract||3.00|
|6 Neossance™ Hemisqualane||C13-15 Alkane||1.00|
|Phase C||INCI Name||%W/W|
|7 Diocide™||Caprylyl Glycol, Phenoxyethanol, Hexylene Glycol||1.00|
|Phase D||INCI Name||%W/W|
|5 Wonderage™||Water, Propanediol, Glycerin, Cucurbitaceae (Gourd) Extract, Pentylene Glycol, Lactobacillus/Brassica Nigra Seed Ferment Extract, Lactococcus Ferment Extract||2.00|
|5 Lingostem™||Water, Glycerin, Vaccinium Vitis-Idaea Fruit Extract, Xanthan Gum, Citric Acid||1.50|
|8 PEPHA®-AGE CB||Scenedesmus Rubescens Extract, Water||3.00|
2Manufactured by Croda
3Manufactured by Vantage Specialty Ingredients
4Manufactured by Grant Industries, Inc.
5Manufactured by Provital
6Manufactured by Aprinnova
7Manufactured for LBB Specialties
8Manufactured by dsm-firmenich, Distributed by LBB Specialties
- Add water to main beaker and mix in Phase A until uniform.
- Add Premix B into a side beaker.
- Heat both Phase A and B to 70-75°C.
- Slowly pour Phase B into A and homogenize at 40-50 Hz for 2-3 minutes.
- Return back to prop mixing and cool batch to 50°C.
- Add Phase C at 50°C.
- Continue cooling. Add Phase D one by one at 35°C.
- Use Phase E to adjust pH between 5.0 - 6.0 once batch reaches 25°C.
- Continue mixing until batch reaches 25°C.