Moisturizing hand cream
A technology of hand cream and sweet-scented osmanthus extract, applied in the direction of skin care preparations, cosmetics, cosmetic preparations, etc., can solve the problems of unsuitable for ordinary people, expensive hand cream, poor skin care effect, etc., to achieve convenient Popular use, moderate price, and long effective time
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Embodiment 1
[0013] The moisturizing hand cream is composed of the following components in parts by weight: 20 parts of sweet-scented osmanthus extract, 20 parts of Polygonatum odoratum extract, 15 parts of egg white, 10 parts of hyaluronic acid, 1 part of urea, 2 parts of glyceryl isostearate, stearate 1 part of monoglyceride, 10 parts of petrolatum, 8 parts of liquid paraffin, 1 part of jojoba oil, and 5 parts of honey.
[0014] During preparation, the above-mentioned components are mixed uniformly, heated to 50°C, mixed and cooled to room temperature, and then packaged and put into storage.
Embodiment 2
[0016] The moisturizing hand cream is composed of the following components in parts by weight: 25 parts of sweet-scented osmanthus extract, 25 parts of Polygonatum odoratum extract, 20 parts of egg white, 15 parts of hyaluronic acid, 2 parts of urea, 2.5 parts of glyceryl isostearate, stearate 1.5 parts of monoglyceride, 15 parts of petrolatum, 10 parts of liquid paraffin, 2 parts of jojoba oil, 6 parts of honey.
[0017] During preparation, the above components are mixed evenly, heated to 55°C, mixed evenly, cooled to room temperature, and then packaged and stored.
Embodiment 3
[0019] The moisturizing hand cream is composed of the following components in parts by weight: 30 parts of sweet-scented osmanthus extract, 30 parts of Polygonatum odoratum extract, 25 parts of egg white, 20 parts of hyaluronic acid, 3 parts of urea, 3 parts of glyceryl isostearate, stearate 2 parts of monoglyceride, 20 parts of petrolatum, 12 parts of liquid paraffin, 3 parts of jojoba oil, and 8 parts of honey.
[0020] During preparation, the above-mentioned components are mixed evenly, heated to 60°C, mixed evenly, cooled to room temperature, and then packaged and put into storage.
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