Clarins Milky Boost Lait Maquillant 01 1ud

€38.64

€28.98 by redeeming Health points. Log in

Only 10 units at this price

Milk cream with kiwi that nourishes and makes up the face

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€38.64

€28.98 by redeeming Health points. Log in

Only 10 units at this price

Description

Cream with a milky texture for facial skin, which can be used as make-up. Developed by Clarins using a milky formula composed of micro-pearls, which allows it to adapt easily to contact with the face. Its soft and comfortable texture allows the skin to breathe without suffocating it, as well as nourishes and hydrates it all day long. Its secret is based on kiwi extract and peach milk. Its function is to help maintain an even, radiant, luminous and fresh skin tone. It also helps to conceal imperfections, signs of ageing and fatigue. Designed for adult women who want to take care of their skin and feel comfortable with their face. Avoid use if you are allergic to any of its components.

Instructions for use

Apply evenly and evenly all over the face in the morning.

Composition

AQUA/WATER/EAU, COCO-CAPRYLATE/CAPRATE, CAPRYLIC/CAPRIC TRIGLYCERIDE, CI 77891/TITANIUM DIOXIDE, PROPANEDIOL, POLYGLYCERYL-6 STEARATE, GLYCERIN, TALC, SILICA, CI 77492/IRON OXIDES, POLYACRYLATE CROSSPOLYMER-6, CAPRYLYL GLYCOL, POTASSIUM CETYL PHOSPHATE, DIMETHICONE, CELLULOSE ACETATE, POLYGLYCERYL-6 BEHENATE, SYNTHETIC FLUORPHLOGOPITE, PROPYLENE GLYCOL STEARATE, DISODIUM EDTA, ETHYLHEXYLGLYCERIN, PARFUM/FRAGRANCE, TOCOPHERYL ACETATE, ACRYLATES/AMMONIUM METHACRYLATE COPOLYMER, BORON NITRIDE, CI 77491/IRON OXIDES, DIMETHICONOL, PROPYLENE GLYCOL DICAPRYLATE/DICAPRATE, PRUNUS PERSICA (PEACH) LEAF EXTRACT, MAGNESIUM STEARATE, ACTINIDIA CHINENSIS (KIWI) FRUIT EXTRACT, BUTYLENE GLYCOL, PHENOXYETHANOL, CI 77499/IRON OXIDES, ALUMINA, MARRUBIUM VULGARE EXTRACT, PRUNUS PERSICA (PEACH) FRUIT EXTRACT, T-BUTYL ALCOHOL, POTASSIUM SORBATE, XANTHAN GUM, PHENETHYL ALCOHOL, FURCELLARIA LUMBRICALIS EXTRACT, LAPSANA COMMUNIS FLOWER/LEAF/STEM EXTRACT, MARIS SAL/SEA SALT/SEL MARIN [M3706A/01].

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