10.01.06
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 |