A cosmetic company in the Philippines is well known for its personal care products not only in the country but also in the international market. Accentuated in this study is Face Cream Light which is a serum that transforms from cream to powder. The company have decided to change the chemical formulation of Face Cream Light since consumers of the product found out that the face cream turns out to be yellowish in the long run affecting the natural shade of the formulation. As an effect, properties of the product specifically the viscosity were greatly affected. The main purpose of this study is to comparatively analyze the viscosity measures of Face Cream Light in the year 2016, when the old formulation was used, and 2017, the new formulation is introduced. The researchers used variable control charts in able to plot the process mean, range, and standard deviation over time. The results show that in the year 2016, the data is statistically in control. Meanwhile, the data is statistically out of control in the year 2017 and 2018. The researchers recommended to review the change in chemical formulations and to frequently schedule full machine maintenance and reinforce autonomous maintenance among operators as these will unravel the problem with regards to the viscosity of Face Cream Light.