Cosmetics are made of oils, butters, emulsifiers and hydrates. Agitation and heat causes most of the natures emollient proteins to break down, or in scientific terms, become denatured. In this process the emollient constituents begin to shrink and evaporate in a linear fashion until the temperature reaches 175°F. This leaves an excess of the fats which explains why most commercial high street cosmetics are greasy and leave a film on the skin.
Chauffage Doux keeps the binding temperature at a precise level so the protein contraction occurs horizontally up to that temperature, so most of the botanicals held within the oils and butters are retained.
There’s also one other factor to consider when talking about chauffage doux, and that’s collagen, the vitamins that contain the anti-oxidant properties.