sinks right in without leaving a greasy feel....but then you'd have to
change your formula so I don't know if this will be helpful.
Did you try the suggestion of blending it until it's cool enough to 
suspend the starch?
--- In CosmeticLab@yahoogroups.com, "mellie815" <mellie815@...> wrote:
>
> 
> So, does anyone have any ideas for this type of formula that would be
> inexpensive and as natural as possible? I have fiddled over the years
> with different types of oils, butters, and their percentages to try
> and tweak the basic formula and I am fairly happy with it. I just want
> to make it a bit less slick for customers. 
> 
> Thanks in advance!
>
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