Mixsoon Bean Stick Balm

Mixsoon Bean Stick Balm provides intense moisture with 10,000 ppm soybean oil, naturally fermented for 240 hours. It contains an oil complex from 240 hours of natural fermentation of jojoba, macadamia, green tea, sunflower, camellia and olive. These ingredients are rich in vitamin E and essential fatty acids, which help to moisturize and protect the skin. Alpha-bisabolol lightens pigment spots, while also reducing redness and irritation thanks to its naturally soothing properties.

Recommended for dry skin that wants reduced visibility of wrinkles and an even skin tone. Free of perfume, alcohol and essential oils.

Application
Apply Mixsoon Bean Stick Balm directly to areas that need extra moisture and soothing of redness. You can use it on the cheeks, neck or other areas that need moisture.

Ingredients & Product Content
Contents: 11.5ml

Helianthus Annuus (Sunflower) Seed Oil, Polyglyceryl-2 Triisostearate, Octyldodecanol, Butyrospermum Parkii (Shea) Butter, Euphorbia Cerifera (Candelilla) Wax, Microcrystalline Wax, Tocopheryl Acetate, Prunus Amygdalus Dulcis (Sweet Almond) Oil, Diisostearyl Malate, Ricinus Communis ( Castor) Seed Oil, Macadamia Seed Oil Polyglyceryl-6 Esters Behenate, Synthetic Wax, Polyethylene, Polymethylsilsesquioxane, Vinyl Dimethicone/Methicone Silsesquioxane Crosspolymer, Sorbitan Olivate, Glycine Soja (Soybean) Oil, Bisabolol, Tocopherol, Hippophae Rhamnoides Fruit Oil, Dehydroacetic Acid, Eclipta Prostrata Extract, Camellia Sinensis Seed Oil, Macadamia Integrifolia Seed Oil, Camellia Japonica Seed Oil, Simmondsia Chinensis (Jojoba) Seed Oil, Olea Europaea (Olive) Fruit Oil, Argania Spinosa Kernel Oil, Melia Azadirachta Leaf Extract, Monascus Extract, Moringa Oleifera Seed Oil, Water/Aqua, 1,2-Hexanediol , Leuconostoc/Radish Root Ferment Filtrate, Lactobacillus Ferment Lysate, Bifida Ferment Filtrate, Lactococcus Ferment, Lactococcus Ferment Lysate, Lactobacillus /Soybean Ferment Extract, Lactobacillus/Punica Granatum Fruit Ferment Extract, Lactobacillus/Acerola Cherry Ferment, Lactobacillus Ferment