Uva Ursi Leaf Extract Powder 5 g

Uva Ursi Extract Powder for cosmetic skin care formulations

Uva Ursi Extract Powder is a botanical dry ingredient obtained from Arctostaphylos uva ursi leaves through extraction followed by drying, providing convenient storage stability and easy incorporation into cosmetic formulations. The powder dissolves well in water systems and supports gel, cream and lotion production in industrial cosmetic manufacturing.

Properties and skin appearance outcome

In cosmetic formulations the extract contributes to more even looking skin appearance while improving product spreadability and maintaining light texture perception during application. Products feel comfortable in regular care routines without heavy sensation and maintain pleasant sensory performance.

Application across industries

Uva Ursi Extract Powder is applied in creams, serums, gels, masks, lotions and body care formulations across different cosmetic categories. The ingredient is widely implemented in private label and contract manufacturing thanks to powder stability and scalable formulation performance.

The ingredient is incorporated into formulations designed to create lightweight care textures while maintaining comfortable feel after application. It blends well with botanical extracts, moisturizing components and emulsion systems while preserving formulation stability.

Recipe for lightweight skin care gel formulation

Purified water 70 ml
Uva Ursi Extract Powder 2 g
Aloe gel 20 g
Glycerin 5 ml
Preservative 2 ml

To prepare the gel, extract powder is first dissolved in warm water until uniform solution forms. Aloe gel and glycerin are then incorporated while mixing continues until evenly distributed. Preservative is added and mixing continues until stable texture develops. During cooling a light gel structure forms suitable for application and storage.

Uva Ursi Extract Powder is positioned for B2B formulation development supporting texture reproducibility, formulation stability and efficient industrial production scaling.