Cosmetic Cream Processing Plant & Machinery Solutions

Waxes, butters and solid emulsifiers are melted in a jacketed vessel heated by thermic fluid, while the water phase is prepared alongside it. Powdered actives and gums are sieved during weighing so they disperse cleanly into the phases.

The molten phase is drawn into the water phase under vacuum and worked at high shear until the cream body is formed. Working under vacuum keeps air out of a heavy emulsion, from which trapped bubbles cannot rise on their own.

Cooling water is circulated through the jacket while a slow scraping stir keeps the cream moving against the vessel wall. This is where the cream gains its final texture and stiffness.

Perfume, preservative and heat-sensitive actives are added once the batch has cooled, and the cream is worked once more to make it uniform. The batch is then held for appearance, pH and consistency checks.

The cream is fed to a piston filler that meters a thick product into jars, tubes and wide mouth bottles. Tubes are sealed, and inner discs, lids and closures are applied on the same line.

Jars are labelled with a wraparound applicator, coded and checkweighed. Packs go into mono cartons, then into shipper cases which are wrapped for despatch.