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Hello there! 😀
Lab Note: My “Smooth as Silk” Babassu & Shea Body Cream
Today I’m sharing a recipe for a rich body cream using a new emulsifier: Methyl Glucose Distearate. I’ve found the skin feel is even lighter than the “Sesquistearate” version, so I might start testing this for face creams too! yeheee!
For this body cream, I wanted it to feel luxurious but not greasy, so I chose Babassu Oil and Shea Butter, but balanced them with Dicaprylyl Ether to give it a nice “dry” finish.
The “Secret” Allantoin Trick:
I add Allantoin to almost everything because it’s so soothing and affordable. But it can be tricky to disperse! My secret? I found that it “melts” perfectly into Hydrolyzed Proteins. Now, I always pair them together in my Phase C—no more grainy creams! 😉
The Formula I Used:
Phase A (The Gel Base):
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Water: to 100
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Glycerin: 5.0
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Xanthan Gum: 0.2
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Carbopol Ultrez 21: 0.4 (The “No-Stir” superstar!)
Phase B (The Precious Fats):
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Methyl Glucose Distearate: 3.5 (The new emulsifier)
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Cetyl Alcohol / Cetyl Palmitate: 0.8 / 0.7 (My thickening duo)
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Shea Butter: 6.0
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Babassu Oil: 8.0
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Rose Hip Oil: 3.0
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Dicaprylyl Ether: 3.0 (For that “dry” touch)
Phase C (The Active Finish):
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Hydrolyzed Oat Proteins: 3.0
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Allantoin: 0.4 (Pre-mixed into the proteins!)
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Preservative (Cosgard): 1.0
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Fragrance Oil: A few drops
Notes from my Beaker:
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The Carbopol Ritual: I measured the Carbopol Ultrez 21 and just poured it on top of the water. Do not mix it! Just let it sit and hydrate slowly while it sits on the surface. After a few minutes, it looks like water with little whitish pieces—that’s perfect! It only becomes a gel once the pH hits 5.
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The Emulsion: I heated Phase A and B to 70°C. I added the Xanthan-glycerin slurry to the water just before mixing. Then, I slowly poured Phase B into Phase A while stirring with a spatula.
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The Mixer: Once they are combined, it’s time for the immersion mixer! It turns white and liquid, but the mixer is what makes the “magic” emulsification happen.
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The Ice Bath: You cannot skip the cooling process or it might separate! I used an ice bath to speed things up, stirring for about 30 minutes until it reached room temperature.
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The Finish: I added my Phase C (with my Allantoin-Protein mix!), checked the pH, and adjusted it to 5.5.
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The Waiting Game: Because of the Cetyl Alcohol and Palmitate, the cream keeps thickening for 24-48 hours. I left it in the beaker covered with plastic wrap for two days, stirring it every now and then, before finally putting it into jars.
Final Verdict: The texture is lovely! It’s rich because of the Shea and Babassu, but the new emulsifier and the Dicaprylyl Ether keep it from feeling “heavy.” And thanks to the protein trick, the Allantoin is perfectly smooth. ENJOY! 😀 😀 😀












