Description
The hint is in the name. Simply put this exfoliating mask is food for the skin. Containing Odae rice bran water from the Cheorwon region of Korea, this exfoliator polishes skin to its smoothest texture. Sugar, a natural exfoliant is gentle yet effective and rice adds a brightening and anti-ageing element to the mix. Skin is radiantly smooth, soft and supple.
Ingredients
Key Ingredients
Rice Bran Water, Jojoba extract.
Full list of ingredients
Oryza Sativa (Rice) Bran Water, Sucrose Cocoate, Jojoba Esters, Caprylic/Capric Triglyceride, Cyclopentasiloxane, Cetyl Alcohol, Propylene Glycol, Glycerin, Polysorbate 80, Peg-100 Stearate, Glyceryl Stearate, Palmitic Acid, Stearic Acid, Sorbitan Stearate, Dimethicone, Carbomer, Potassium Hydroxide, Algin, Tocopheryl Acetate, Sodium Hyaluronate, Polyglutamic Acid, 1, 2-Hexanediol , Ethylhexylglycerin, Phenoxyethanol, Fragrance, Water.
How To Use
Use once a week. On already cleansed, damp skin gently use circular motions to massage the sugar onto the face. Leave on for 10-15 mins. Rinse off with warm water. Follow with toner, essence, serum and moisturiser.
Good To Know
1. The size is 100ml
2. This product has a pH level of 6.1.
3. Rice is loaded with antioxidants and vitamins. However, the rice used in Skinfood is no ordinary rice. Odae rice from the paddy fields of the Cheorwan area of Korea has been selected. Cheorwan is renowned for its unpolluted pure air and clean water leading superior rice quality.
4. Sugar is a natural humectant. This means it draws water into the skin rather than out. Salt scrubs have traditionally been used throughout the ages in spas, but salt is a desiccant and draws water out of the skin. Sugar therefore brings water into skin pumping it up and providing hydration.
5. Sugar is a smaller molecule than salt and the mechanical action of exfoliating the skin is therefore far gentler due to the sugar dissolving and melting away as you massage.
6. Jojoba oil is rich in Vitamin E and B, softening and hydrating skin and promoting skin repair.
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