New Development

Frozen Sherbet Cream

If the GreenDiol content is below 20%, molecular alignment takes too long, preventing the formation of the sherbet texture.
A higher polyol content results in a finer, smoother sherbet-like formulation.

A transforming formulation that shifts from a conventional gel-cream into a sherbet texture upon freezing.
The transition into a sherbet texture provides an instant cooling effect to lower skin temperature.

Features a symmetrical molecular structure with hydroxyl (OH) groups at positions 2 and 3, enabling an ordered molecular alignment to create the sherbet texture.
Exhibits excellent solubility for madecassoside and salicylic acid, helping to prevent precipitation and improve overall formulation stability.
Provides exceptional moisture retention, holding 3 times more water compared to 1,3-Butylene Glycol (1,3-BG).
Highly effective for soothing and reducing skin redness compared to other polyols.

A liquid crystal emulsifier that aids in forming a Lyotropic Liquid Crystal (LLC) structure, mimicking the skin barrier configuration.
Stabilizes the formulation by developing a lamellar gel network structure.
Increasing the concentration allows for high-viscosity development and finer emulsified particle sizes.

Directions for Use	After removing from the freezer, dispense an appropriate amount and massage gently onto the skin until fully absorbed.
Packaging	Jar or Tube Container
Regional Regulations	None
Export Available	Available for export to China and Japan

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