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Deep Hair Care Cream with Wild Mango Butter



Published October 1, 2006
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Phase A
Structure XL (National Starch (Hydroxypropyl starch phosphate)
5.00
Deionized water
86.3

Phase B
Dehyquart L 80 (Dicocoylethyl hydroxyethylmonium methosulfate (and) propylene glycol)
2.6
Cetiol CC (Dicaprylyl carbonate)
1.00
Irwinol LS 9319 (Octyldodecanol (and) irvingia gabonensis (and) hydrogenated coco glycerides)
0.10
Lamesoft TM Benz
4.00
Glaudin WLM (Hydrolyzed wheat protein)
0.50
Nutrilan Milk (Hydrolyzed milk protein)
0.50

Phase C
Preservative
q.s.
Perfume
q.s.

Procedure
Disperse the Structure XL in water and stir until complete homogenity. Adjust pH to 3.5-4.0 with citric acid, diluted. Add the rest of ingredients in the listed order while stirring. (Irwinol  must be added previously melted.

Properties
pH: 3.8

More Information
Cognis Deutschland GmbH & Co. KG
Rheinpromenade 1, 40789 Monheim am Rhein, Germany
Tel: +49 2173 4995 412; Fax: +49 2173 4995 500; Website: www.de.cognis.com


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