Peter Thomas Roth FIRMx® Peeling Gel, 100 ml
With 3 different exfoliating enzymes
£44.94
(£449.40 / l, Price shown includes 20% VAT. - Excludes delivery costs)
Features & Advantages
- Suitable for all skin types
- Refines the complexion
- Moisturises & removes dead skin cells
-
Cruelty-free
Item no.: MDV-12-01-001, Content: 100 ml, EAN: 670367000083
Description
The ideal peeling gel for a refined skin structure and a clear complexion! The FIRMx® Peeling Gel contains a combination of various enzymes (pineapple, pomegranate and keratinase) that, when massaged onto the skin, are activated to lift away dead skin cells and deposits that result in clogged pores and dryness. Moisturising components (hyaluronic acid and glycerin) provide the skin with hydration whilst counteracting dryness and chapped areas of skin. For a clear-looking complexion and refined skin structure - glowing and healthy-looking appearance.
Application:
- Apply the pads to clean skin using gentle circular motions.
- Rinse with water.
- For a more intensive exfoliating effect, allow the enzymes to absorb into the skin for 1 - 5 minutes then rinse.
- Use 1 - 3 times a week depending on the skin's tolerability.
| Product Types: | Scrubs |
|---|---|
| Brand: | Peter Thomas Roth |
| Skin Type : | For all skin types , Normal skin , Combination skin , Dry skin , Oily skin , Mature skin , Sensitive skin , Blemished skin |
| Properties : | Cruelty-free , Moisturising , Pore-refining |
| Area of Application : | Face |
Ingredients (INCI)
- Aqua
- peg-32
- cellulose
- butylene glycol
- Citrus Aurantium Bergamia (Bergamot) Fruit Water
- sorbitol
- R-Bacillus Licheniformis Keratinase
- ananas sativus (pineapple) fruit extract
- lactobacillus/punica granatum fruit ferment extract
- leuconostoc/radish root ferment filtrate
- sodium hyaluronate
- Glycerin
- Sodium hydroxide
- Citric Acid
- tetrasodium edta
- algin
- carbomer
- tromethamine
- isopropyl myristate
- sodium chloride (salt)
- Calcium Chloride
- potassium sorbate
- Sodium benzoate
- Mica
- phenoxyethanol
