Magnesium Cream Recipe

Magnesium Cream Recipe

A rich, moisturising magnesium cream that absorbs well into the skin. This formula is suitable for personal use and should be stability tested before commercial production.

Ingredients

Phase A – Water Phase

– Distilled Water – 600 g
– Magnesium Chloride Flakes – 200 g
– Glycerine – 30 g

Phase B – Oil Phase

– Polawax – 60 g
– Sweet Almond Oil – 60 g
– Shea Butter – 30 g
– Cetyl Alcohol – 10 g

Phase C – Cool Down Phase

– Vitamin E – 5 g
– Euxyl PE 9010 – 5 g

Total: 1,000 g

Method

1. Sanitise all equipment, utensils and containers before you begin.
2. Weigh the distilled water into a heatproof container and add the magnesium chloride flakes. Stir until completely dissolved.
3. Add the glycerine to the water phase and mix well.
4. In a separate heatproof container, combine the Polawax, sweet almond oil, shea butter and cetyl alcohol.
5. Heat both phases separately to 70–75°C.
6. Pour the oil phase into the water phase while blending with a stick blender until a smooth emulsion forms.
7. Continue mixing while the cream cools and begins to thicken.
8. Once the temperature drops below 40°C, add the Vitamin E and Euxyl PE 9010. Mix thoroughly.
9. Pour the finished cream into clean, sanitised jars or pump bottles.
10. Allow the cream to stand for 24 hours before evaluating its final consistency.

Optional

– Add 3–5 g of a skin-safe fragrance oil during the cool-down phase. Reduce the distilled water by the same amount.
– Check and record the final pH. A pH of 5.0–6.5 is recommended.
– Store in a cool, dry place away from direct sunlight.

Note: Because magnesium chloride is a high-electrolyte ingredient, always prepare a small test batch first and perform stability testing before manufacturing for retail sale.