The Green Coffee Overnight Serum follows the principle of allowing the skin to age in a healthy way—and, consequently, improving its appearance. In this formula, Green Coffee Butter enhances skin hydration, reduces TEWL (transepidermal water loss), improves skin barrier function, and protects the face from oxidative damage. The clinically proven 6-hour hydration claim supports the storytelling of a product that remains effective throughout the night. Additionally, FILL Oléoactif® works synergistically by reducing wrinkles, smoothing rough skin, and promoting the healing of facial skin.
The emulsion and gel-like texture were created using Olivem® 2020, while Olivem® 300 and HallSens™ DIAS were added to enhance emollience and ensure a light, smooth feel on the skin.
This serum is designed not only to improve the skin’s appearance but also to maintain its health over time.
| Phase | INCI Name [INN/USAN] (Other Information) | Trade Name | % Wt | Function |
|---|---|---|---|---|
| A | Water (Aqua) (deionized) | up to 100 | Carrier | |
| Disodium EDTA | 0.10 | Chelating Agent | ||
| B | Olive Oil PEG-7 Esters | Olivem® 300 | 1.50 | Emollient / Sebum Recovering Properties |
Ethylhexyl Olivate, Sodium Acrylates Copolymer, Polyglyceryl-4 Olivate | Olivem® 2020 | 0.70 | Multifunctional Cold Process Emulsifier | |
Butyrospermum Parkii (Shea) Butter, Elaeis Guineensis (Palm) Butter, Cocos Nucifera (Coconut) Oil, Simmondsia Chinensis (Jojoba) Seed Oil, Coffea Arabica (Coffee) Seed Oil | Biochemica® Green Coffee Butter | 5.00 | Emollient | |
Diisoamyl Succinate | HallSens™ DIAS | 1.00 | Emollient | |
Olea Europaea (Olive) Fruit Oil (and) Polyglyceryl-4 Oleate (and) Myrtus Communis Leaf Extract (and) Olea Europaea (Olive) Leaf Extract | FILL Oléoactif® | 1.00 | Active Ingredient | |
| C | Preservative | a.n. | Preservative |
PREPARATIVE PROCEDURE
| 1 | Mix the ingredients of Phase A until fully solubilized. Heat the mixture to 85°C. |
| 2 | In a separate beaker, mix the ingredients of Phase B. Heat the mixture to 80°C, ensuring complete melting of all ingredients. |
| 3 | Slowly add Phase B to Phase A under mechanical stirring at 500 RPM. Continue stirring for 5 minutes to ensure emulsion formation. |
| 4 | Allow the mixture to cool to 40°C. Add the ingredients of Phase C and stir until fully homogenized. |
PRODUCT CHARACTERISTICS (25°C)
| Appearance (25°C) | Off-white to beige liquid |
| Viscosity | 2,000 cP - 3,000 cP |
| pH | 6.0 - 7.0 |
*Patented and Patent Pending
The information presented herein is believed to be accurate and reliable, but no warranty or guarantee, expressed or implied, is made regarding the information or the performance of any product. Further, nothing contained herein shall be taken as any inducement or recommendation to use, manufacture or sell that may infringe any patents or any other proprietary rights now or hereafter in existence, nor to imply compliance with any regulatory requirements
The Hallstar Company - 120 South Riverside Plaza Suite 1620 - Chicago, IL 60606-3911 USA hallstarbeauty.com