Chayote-Kiwi Sorbet ⋅ Gattefossé

In a few words

Is it a chayote-kiwi sorbet or a granita?

Due to its light green texture, at first sight, it looks like an icy sorbet “granita” that you would love to eat. While rubbing, you feel a fresh, creamy and powdery skin feel. Once applied, this daily cream leaves a non-tacky, soft and dry afterfeel on skin thanks to Emulium® Mellifera MB. On top, Solastemis™ protects the skin from photo-aging.

Key points

Food like texture
Blurring
Photo aging

Upon application

Formula

Phase	Name	INCI	Supplier	%
A1	ORIGINAL EXTRACT™ KIWI	ACTINIDIA CHINENSIS (KIWI) FRUIT WATER	GATTEFOSSÉ	12.00
	GLYCERIN	GLYCERIN	-	15.00
	1,3-PROPANEDIOL	PROPANEDIOL	CONNECT CHEMICALS	25.00
A2	BEAUTE BY ROQUETTE® ST 118	SODIUM CARBOXYMETHYL STARCH	ROQUETTE	3.00
A3	ORIGINAL EXTRACT™ KIWI	ACTINIDIA CHINENSIS (KIWI) FRUIT WATER	GATTEFOSSÉ	33.5
A3	KELCOGEL CG-HA	GELLAN GUM	CP KELCO	0.70
B	EMULIUM® MELLIFERA MB	POLYGLYCERYL-6 DISTEARATE, JOJOBA ESTERS, CETYL ALCOHOL, POLYGLYCERYL-3 BEESWAX	GATTEFOSSÉ	3.00
B	LABRAFAC™ CC MB	CAPRYLIC/CAPRIC TRIGLYCERIDE	GATTEFOSSÉ	3.00
C	EUXYL K 712	WATER, SODIUM BENZOATE, POTASSIUM SORBATE	SCHULKE & MAYR	1.00
	SOLASTEMIS™	FRUCTOSE, WATER, GLYCERIN, SECHIUM EDULE FRUIT EXTRACT	GATTEFOSSÉ	2.00
	UNICERT BLUE 05601-J (1.0% SOL)	WATER, BLUE 1	SENSIENT	0.035
	UNICERT YELLOW 08005-J (1.0% SOL.)	WATER, YELLOW 5	SENSIENT	0.14
	PERFUME KIWI	PARFUM	MLW	0.20
D	CITRIC ACID (10% SOL.)	WATER, CITRIC ACID	-	1.40
				100.00

Operating instruction

Weigh phase A1 and heat to 70°C.
Disperse phase A2 into phase A1 under moderate mixing.
Prepare phase A3 by dispersing Kelcogel into water.
Add phase A3 to A1+A2 under moderate mixing.
Heat phase B to 70°C and emulsify. Add B into A and mix under high shear for 5 minutes.
Cool down until 35°C and add one by one phase C.
Adjust pH with phase D.