Ionised Acidic Water is used in all my products because it has an acid mantle/ph which is vital for healthy skin and hair.  The added bonus is that it is anti-fungal, anti-viral, and acts like a preservative to the other ingredients.  As such, a food grade preservative like potassium sorbate works easily and beautifully.  It is currently being used in Japanese hospitals to heal and disinfect wounds, with excellent results. 

Lacto-fermented Goji and Cacao juice is made by using the traditional method of lacto-fermentation.  It is a process of semi-digesting the goji berries and raw cacao, providing it with an acid mantle of its own lactic acid (natural preservation system) which in turn creates more enzymes and nutrition.  Enzymes are the cornerstone of good health and longevity.  This is made by adding honey, whey (raw from pasture fed jersey cows), sea salt, purified water and time.  This is added to the cream at room temperature as heat destroys the enzyme content.

Veg-Emulse is the emulsifier for my two creams.  Its INCI name is: glyceryl stearate, cetearyl alcohol, sodium stearoyl lactylate.  It is very gentle, and ultra mild.  It is also edible and has been used in vegan ice creams in Sweden.  It is promoted for use with people and especially children who are highly sensitive.

Palm Stearic Acid is added in a small amount to provide stability to the texture of the cream.  It is sourced from ecological-friendly palm plantations. 

Conditioning Emulsifier used for my hair conditioner.  Its INCI name is: Behentrimonium Methosulfate, and cetearyl alcohol.  It is not toxic, gentle and has a zero rating of harm according to the Skin Deep Cosmetic Safety Database. (www.cosmeticdatabase.com)  It is used at 5%.

Potassium Sorbate is a food grade preservative.  It works extremely well in acidic environments.  As the ionised acidic water is used in both cream and conditioner products, they work extremely well to inhibit yeasts, mould and fungi, providing shelf lives of up to 24 months.