FORMULATION

1. Vanishing cream

2. CREAMS
Creams spread easily & seem to disappear rapidly when rubbed on skin
are termed as vanishing creams
These are an o/w type of emulsions which when applied to the skin leave
an almost invisible layer on it so called vanishing creams.
These creams can be quickly washed off with water due to the presence of
o/w emulsifiers

3. These creams are prepared by emulsification of stearic
acid & water by means of alkalies like NaOH, KOH, borax,
triethanolamine etc.
• Synonym: greaseless cream
• An oil-in-water emulsion containing potassium,
ammonium, or sodium stearate with water and holding in
emulsified form more or less free stearic acid

4. It also contains a hygroscopic ingredient such as glycerol,
and a small amount of a fatty ingredient
It leaves a protective, invisible film of stearic acid
on the skin
The main ingredients are:
Stearic acid which gives pearly white shining
appearance to the cream, after application gives
thin white film of free stearic acid

5. Stearic acid (550C)-- protective • High quality is used bcoz to provide an oil phase,
which melts above body tempt. • Provides non-greasy film • Produce very
attractive appearance
KOH or NaOH :- to neutralize free fatty acid
• NaOH makes a harder cream than KOH
• Triethanolamine is also used instead which makes preparation easy & viable
nature
borax is used to make white creams but product has tendency to grain (small
piece)

6. Glycerin 10% of total --- Used to maintain consistency
Enhance spreading ability
Water in large qty. --- so preservative required to prevent
microbial growth
Methyl parahydroxy benzoate (0.12%)
Propyl parahydroxy benzoate (0.12%) in combination
Perfume • Sandalwood, lavender oil, linalol, rose, geraniol

7. Stearic acid ---- 20%
• Cetyl alcohol ---- 0.5%
• Triethanolamine ---- 1.2%
• NaOH ---- 0.36%
• Glycerin ---- 8%
• Water ---- 69.94%
• Preservative ---- q.s.
• Perfume ---- q.s.

8. Procedure
Weigh all ingredients
heat or melt Ist part ingredients (from 1to 3) in a container
Heat or melt IInd part ingredients in a beaker
Add IInd part mixture to Ist part with continuous stirring
Cool with continuous stirring
Add perfume when temperature is about 35 0C
Mill it (uniform mixing)

9. Storage
Stored in a well
closed container
at a temperature
not exceeds
250C
Stored in a cool
place

10. Label should
indicate
following:
Name of
active
ingredient(s)
Quantity
and Net
content
Batch, Mfg.
Date and
Exp. Date
Manufactur
ed by and
Marketed by
Storage
condition
and
Direction
Special
instruction if

11. Evaluation of vanishing creams
Rheology or viscosity
Skin sensitivity or patch test –
Biological testing (antiseptic, hormones, vitamins
etc..)
Net content

12. Lakme Max-factor
Ponds Charmis
Marketed
Products