St Paul University Philippines

Tuguegarao City 3500

Tel: 078-846-4444; 078-844-0073
Fax: 078-846-4305
www.spup.edu.ph

SCHOOL OF NURSING AND ALLIED HEALTH SCIENCES

College of Pharmacy

COSMETICS PRODUCT DEVELOPMENT

HOME EXPERIMENTS S.Y 2021-2022
SKINCARE PRODUCTS

HOMEMADE GREEN TEA SUGAR SCRUB

Reagents:
Teabags Green tea
Water
Brown sugar
Coconut oil
Essential Oil (Safflower, if not available any other scent)

I. Product Formulation

Raw Material Code Content/400 mL Content/200 mL %w/v Units

Tea bags 2 1 - Bags

Water 130 65 32.5% mL
Brown sugar 200 100 50% grams
Coconut oil 65 32.5 16.25% mL
Essential oil 5 2.5 1.25% mL
Total: 400 200 100% mL

II. Processing Procedures

1. Dispensing Procedures
1.1. Prepare 1 teabag of green tea.
1.2. Measure 65 mL water.
1.3. Measure 100 g brown sugar.
1.4. Measure 32.5 mL coconut oil.
 St Paul University Philippines
Tuguegarao City 3500
Tel: 078-846-4444; 078-844-0073
Fax: 078-846-4305
www.spup.edu.ph

SCHOOL OF NURSING AND ALLIED HEALTH SCIENCES

College of Pharmacy

1.5. Measure 2.5 mL of essential oil.

2. Compounding Procedures
2.1. Ass 2 teabags to hot water. Let the tea steep until it cools.
2.2. Add 100 grams brown sugar to a bowl while the tea is cooling.
2.3. Add 32.5 mL mL coconut oil and mix thoroughly with the sugar.
2.4. Once the tea has cooled, add it to the sugar mix. It is important that the tea is cool, so
the sugar does not dissolve.
2.5. Add 2.5 mL essential oil and stir it into the mixture.
2.6. Spoon your scrub into a container.

3. Packaging Procedures
3.1. Transfer to a clean container or plastic bottle.
3.2. Label it properly. The following mandatory information shall appear in the label of
the finished product
3.2.1 Name of product, Identity/product type, Indication, Net quantity of content,
Directions for safe use/Application, Warnings, Manufacturer’s name and
address including logo, Batch No./Lot No., Manufacturing Date, Expiration
Date, & Any other required information such as logo, icons or symbols,
barcode.

Special instructions for label: Take some amount and rub on your face and neck both front
and back. Do so using circular motion for about a minute and then rinse with lukewarm
water. Apply this one to three times a week to remove dead skin.

III. Product Evaluation & Quality Control

Parameters Specifications Actual Results of the Evaluation

 St Paul University Philippines
Tuguegarao City 3500
Tel: 078-846-4444; 078-844-0073
Fax: 078-846-4305
www.spup.edu.ph

SCHOOL OF NURSING AND ALLIED HEALTH SCIENCES

College of Pharmacy
 St Paul University Philippines
Tuguegarao City 3500
Tel: 078-846-4444; 078-844-0073
Fax: 078-846-4305
www.spup.edu.ph

SCHOOL OF NURSING AND ALLIED HEALTH SCIENCES

College of Pharmacy

HOMEMADE SOAP WITHOUT LYE

Reagents:
Clear glycerin melt and pour soap base
Honey
Zest of 1⁄2 lemon
Lemon essential oil

I. Product Formulation

Raw Material Code Content/350 g Content/175 g %w/v Units

Clear glycerin melt 227 113.5 64.86% Grams

and pour soap base
Honey 118 59 33.71% mL
Zest of ½ lemon 2 1 0.57% Grams
Lemon essential oil 3 1.5 0.86% mL
Total: 350 175 100% Grams

II. Processing Procedures

1. Dispensing Procedures
1.1. Measure 113.5 grams clear glycerin melt and pour soap base.
1.2. Measure 118 mL honey.
1.3. Prepare 1 gram of ½ lemon zest.
1.4. Measure 1.5 mL lemon essential oil.
2. Compounding Procedures
2.1. Zest the lemon and sprinkle the zest into the bottom of the soap mold.
2.2. Chop the 113.5 g glycerin melt and pour soap base into cubes, then melt them in a
double boiler.
 St Paul University Philippines
Tuguegarao City 3500
Tel: 078-846-4444; 078-844-0073
Fax: 078-846-4305
www.spup.edu.ph

SCHOOL OF NURSING AND ALLIED HEALTH SCIENCES

College of Pharmacy

2.3. Once the soap base is melted, combine the 118 mL honey and 1.5 mL essential oils
until everything is well combined.
2.4. Immediately pour the honey lemon soap mixture into your soap molds over the lemon
zest. Allow the soap bars to cool for at least an hour until they are completely cool
and hardened.
2.5. Gently pop each honey lemon soap bar out of its mold.
3. Packaging Procedures
III.1 Transfer to a clean container.
III.2 Label it properly. The following mandatory information shall appear in the label
of the finished product
3.2.1 Name of product, Identity/product type, Indication, Net quantity of content,
Directions for safe use/Application, Warnings, Manufacturer’s name and
address including logo, Batch No./Lot No., Manufacturing Date, Expiration
Date, & Any other required information such as logo, icons or symbols,
barcode.

III. Product Evaluation & Quality Control

Parameters Specifications Actual Results of the Evaluation

 St Paul University Philippines
Tuguegarao City 3500
Tel: 078-846-4444; 078-844-0073
Fax: 078-846-4305
www.spup.edu.ph

SCHOOL OF NURSING AND ALLIED HEALTH SCIENCES

College of Pharmacy

HOMEMADE HAND CREAM

Reagents:
Shea butter
Sweet almond oil
Beeswax
Myrrh essential oil
Cedarwood essential oil

I. Product Formulation

Raw Material Code Content/100 g %w/w Units

Shea butter 56 56% g

Sweet almond oil 28 28% g
Beeswax 15 15% mL
Myrrh essential oil 0.5 0.5% mL
Cedarwood essential 0.5 0.5% mL
oil
Total: 100 100% g

II. Processing Procedures

1. Dispensing Procedures
1.1. Measure 56 grams shea butter.
1.2. Measure 28 grams sweet almond oil
1.3. Measure 15 mL beeswax.
1.4. Measure 0.5 mL myrrh essential oil.
1.5. Measure 0.5 mL cedarwood essential oil.
 St Paul University Philippines
Tuguegarao City 3500
Tel: 078-846-4444; 078-844-0073
Fax: 078-846-4305
www.spup.edu.ph

SCHOOL OF NURSING AND ALLIED HEALTH SCIENCES

College of Pharmacy

2. Compounding Procedures
2.1. Melt 56 grams shea butter, 28 grams sweet almond oil and 15 mL beeswax together
in a double boiler. Stir the mixture as it melts.
2.2. Once everything is melted, remove it from heat and allow to cool for 5-10 minutes.
2.3. Stir in the 0.5 mL myrrh essential oil and 0.5 mL cedarwood essential oil and pour
liquid hand cream into a glass container. Allow it to harden completely.
3. Packaging Procedures
III.1 The finished product shall be packed in a clean container and closed tightly.
III.2 Label it properly. The following mandatory information shall appear in the label
of the finished product
3.2.1 Name of product, Identity/product type, Indication, Net quantity of content,
Directions for safe use/Application, Warnings, Manufacturer’s name and
address including logo, Batch No./Lot No., Manufacturing Date, Expiration
Date, & Any other required information such as logo, icons or symbols,
barcode.

III. Product Evaluation & Quality Control

Parameters Specifications Actual Results of the Evaluation

 St Paul University Philippines
Tuguegarao City 3500
Tel: 078-846-4444; 078-844-0073
Fax: 078-846-4305
www.spup.edu.ph

SCHOOL OF NURSING AND ALLIED HEALTH SCIENCES

College of Pharmacy

Prepared by:

WEBSTER KEVIN DELA CRUZ ALAMINE N. RAHMAN

QA - BS PHARMACY 3A QA – BS PHARMACY 3B

CARILLE ANGELA NARAG NICOLE TOTTO

QC – BS PHARMACY 3A QC – BS PHARMACY 3B