Krx Hyaluron Face Gelée
Krx Hyaluron Face Gelée
Sustainable, Ethical Ingredients
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Krx Hydrating Hyaluron Face Gelée mask is an advanced hydrating treatment designed to replenish moisture and improve skin elasticity. Powered by Sodium Hyaluronate, it penetrates the skin to lock in hydration, reducing the appearance of fine lines and improving overall skin texture. Studies show that hyaluronic acid can retain up to 1,000 times its weight in water, ensuring deep and long-lasting hydration.
The inclusion of Centella Asiatica Root Powder and Salix Alba (Willow) Bark Extract provides anti-inflammatory benefits, soothing irritated skin while promoting a smoother, more radiant complexion.
12-15 Applications | 500g
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How to Use
How to Use
Prep the Skin
Jelly masks can be applied over serums, and we typically recommend applying them after treatment. They are ideal for post-treatment care, especially following procedures such as chemical peels or carboxytherapy.
Prepare Mixture
Water-to-Powder Ratio: Use 2 scoops of powder for every 1 scoop of cold water.
Mix Thoroughly
Stir the mixture well to ensure a smooth, lump-free consistency.
Apply Quickly
Jelly masks set fast, so begin applying immediately after mixing.
Let the Mixture Sit
Allow the mixture to sit for 1-2 minutes. This helps the mask thicken slightly for easier application.
Finishing Products
For a smooth and even application, use a brush to apply the mask evenly over the skin. If it's tricky to apply directly, place a gauze mask over the face, then apply the jelly mask on top for easier distribution and removal.
Wait & Remove
Let the mask sit for 15 minutes before gently peeling it off.
Best Suited For
Best Suited For
All skin types | Fine lines | Loss of elasticity | Dry skin | Dehydrated skin | Dull skin.
Ingredients
Ingredients
Potassium Alginate, Algin, Sodium Hyaluronate, Glucose, Salix Alba (Willow) Bark Extract, Centella Asiatica Root Powder, Hydrolyzed Hyaluronic Acid, Calcium Sulfate, Sodium Chloride, Diatomaceous Earth, Magnesium Sulfate, Potassium Chloride.
