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EU07486 - Lemon Meringue Tart Geltrap

A yellow GELTRAP™ at the bottom and white GELTRAP™ on top with peaks at the surface for a fun bi-phase cream!

A fun concept: bi-phase cream with a lemon yellow cream at the bottom & a white meringue with peaks at the surface. A gourmet cosmetic product!


A GELTRAP™ technology, "gourmet" body care thats both nourishing and comforting.


  • Nourishing and comforting
  • Airy texture
  • Powdery finish

Key ingredients

This fun concept gives an appearance, texture, adn smell that evokes a sweet lemon meringue tart temptation.
EASYNOV™ acts as emulsifier. Comfort & emollience with a low amount of oil.
SEPIMAX ZEN™ gives an airy texture by stabilizing the air bubbles trapped during the high-shear process. It also gives an elastic texture that maintains the peaks of the meringue.
LANOL P a consistency agent, brings density to the GELTRAP™ & reinforces the powdery finish.
EMOGREEN™ L19 a non-polar & biodegradable emollient of vegetable origin, gives a fresh & gliding touch with a soft finish.


Phase Ingredient Percent
Lemon Cream Meringue
A SEPIMAX ZEN™ 1.00% 1.00%
Aqua / Water Up to 100% Up to 100%
Pentylene glycol 1.50% 1.50%
B EASYNOV™ 3.00% 3.00%
EMOGREEN™ L19 5.00% 5.00%
LANOL P 3.00% 3.00%
C Pentylene glycol 1.50% 1.50%
Parfum / Fragrance 0.10% 0.40%
Colorant (solution at 1%) 0.80% -


Laboratory scale - 600 g - Rotor Stator - Defloculator

Realise first the aqueous gel of SEPIMAX ZEN™ (rotor-stator 5 min/5 000 rpm) then add pentylene glycol. Melt phase B at 60°C. Drop phase B on A then emulsify under high shear (rotor-stator) 1 min 30’’ at 2 000 rpm. Cool down under Defloculated disc stirrer and add phase C at at 40°C.


Aspect: BI-PHASE YELLOW GELTRAP™ at bottom, WHITE GELTRAP™ on top with peaks at surface
Packaging: Jar
pH: 3.8
VISCOSITIES: 1M at RT: 23,800 mPa.s Brookfield LV4-6
RECOVERY: 18,500 mPa.s Brookfield LV4-6.
STABILITY: 1M at RT, 45°C, and in thermal cycles -5°C/+40°C.