Nutrition

- Carthamus tinctorius seed oil: nourishing safflower oil, leaving no greasy film on the skin, while nourishing it
- Butyrospermum parkii butter: nourishing shea butter
- Cetearyl alcohol: fatty alcohol for skin softness and texture consistency
- Dicaprylyl carbonate: esterified oil made from vegetable oil, offering intense nutrition without greasing the skin, with a feel similar to silicones
- Helianthus annuus seed oil: nourishing sunflower oil

Hydration
- Caprylyl glycol: humectant, preservative booster solvent

Balance
- Cetearyl olivate, Sorbitan olivate: emulsifier derived from olive oil, stabilizes the cream's aqueous and oily phases, while providing a rich, film-forming effect on the skin.
- Candelilla/Jojoba/Rice bran polyglyceryl-3 esters: a blend of vegetable waxes to stabilize the emulsion.
- Palmitic acid, Stearic acid, Sodium stearoyl lactylate: fatty acids stabilize the emulsion and add softness to the skin.

Protection
- Tocopherol: vitamin E, antioxidant that protects the fatty phase from oxidation
- 1,2-Hexanediol: preservative booster
- Tropolone: antimicrobial to protect the formula from microbial growth

A cream is essentially made up of two main phases: a fatty phase and an aqueous phase, in this case provided by the water contained in the machine: this is an emulsion.

Emulsifiers are used to maintain the cohesion of these two phases. In the case of the Lait texture, it contains sufficiently rich fats to nourish the skin without making it greasy, and humectants to maintain its natural moisture level throughout the body.

Carthamus tinctorius seed oil, Dicaprylyl carbonate, Butyrospermum parkii butter, Cetearyl olivate, Sorbitan olivate, Candelilla/Jojoba/Rice bran polyglyceryl-3 esters, Glyceryl stearate, Palmitic acid, Stearic acid, 1,2 Hexanediol, Caprylyl glycol, Sodium stearoyl lactylate, Cetearyl alcohol, Tocopherol, Helianthus annuus seed oil, Tropolone