Tag: puffy eyes

Anti-puffiness Caffeine Eye cream – Recipe

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LAB NOTES & SAFETY NOTICE
These are personal experiments for educational use only— not instructions and not for commercial or consumer use. By proceeding, you assume all risks related to safety, testing, and regulatory compliance.
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Lab Note: Caffeine & Ceramide Eye Cream

Hello Hello! :D The skin around our eyes is the thinnest and most delicate on our entire face. For this formula, the “Prince Ingredient” is Caffeine, which I’ve used for its famous stimulating and de-puffing properties.

I wanted this cream to feel light but also “substantial,” so I designed a grease-fall with a bit more butter (Avocado and Shea). This gives it a slightly thicker, more protective feeling while keeping all the fat densities balanced! yeheee!

The Formula: Eye Nutrition

Phase A (The Active Base):

  • Water: to 100
  • Fleur-de-lis Hydrolat: 10.0 (Soothing floral water)
  • Glycerin: 3.0
  • Xanthan Gum: 0.1 / Carbopol Ultrez 21: 0.3
  • Caffeine: 2.0 (The “De-puffer”)

Phase B (The Butters & Oils):

  • Methyl Glucose Sesquistearate: 3.0 (Emulsifier)
  • Cetyl Alcohol / Cetyl Palmitate: 1.0 / 0.5 (Thickeners)
  • Avocado Butter: 1.0 / Shea Butter: 2.0
  • Tocopherol (Vitamin E): 1.0
  • Argan / Evening Primrose / Jojoba Oil: 1.0 each

Phase C (The Cold Additions):

  • Oily Part: Rose Hip Oil (1.0), Bisabolol (0.5), Mixed Ceramide Complex (2.0)
  • Water Part: Allantoin (0.5), Hydrolyzed Oat Protein (2.0), Blueberry Dry Extract (0.5), Hyaluronic Acid Solution 1% (3.0)
  • Preservative: 1.0
  • Fragrance: 2-3 drops

Notes from my Beaker:

  1. The Allantoin Melt: As I always say, Allantoin can be temperamental and leave “grit” in your cream if you aren’t careful. I ensured it was completely “melted” into the hydrolyzed oat proteins before adding it to the cool cream.
  2. Heat Management: I kept the Rose Hip Oil for Phase C because it is quite sensitive to heat. Adding it at room temperature keeps its properties intact!
  3. The Color: The Blueberry Extract is a powder that gives the cream a lovely, soft color (as you can see in the photos!).
  4. Emulsification: I heated A and B to 70°C, poured B into A, and used the immersion mixer until it was a perfect white. Then, the long stir (30 mins!) with a spatula until cool.
  5. The Texture Trick: After adding all of Phase C and the preservative, I used the immersion mixer one last time. This really improved the final texture and made it look professional!
  6. pH Check: For this eye cream, I aimed for a pH of 6.5.

Final Verdict: This cream feels incredibly nourishing. It’s the perfect follow-up to a morning eye serum, providing that barrier of ceramides and butters that keeps the eye area looking rested and hydrated all day long. ENJOY! 😀

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