05.01.15
Phase A | |
Water (Aqua) (deionized) | up to 100 |
Xanthan gum | 0.50 |
Glycerin | 3.00 |
Trisodium ethylenediamine disuccinate (37% active) | 0.30 |
BioVera Powder 200X–Certified Organic (HallStar) (Aloe barbadensis leaf juice) | 0.50 |
Panthenol | 0.50 |
Phase B | |
Olivem 1000 (HallStar Italia) (Cetearyl olivate, sorbitan olivate) | 3.00 |
Oliwax LC (HallStar Italia) (Cetyl palmitate, sorbitan palmitate, sorbitan olivate) | 2.00 |
Sensolene Care DD (HallStar Italia) (Lauryl olivate) | 2.00 |
Açai Butter–Certified Organic (HallStar) (Butyrospermum parkii (shea) butter, elaeis guineensis (Palm) butter, simmondsia chinensis (jojoba) seed oil, Euterpe oleracea pulp) | 5.00 |
Palm Butter–Ultra Refined–Certified Organic (HallStar) (Elaeis guineensis (palm) butter) | 3.00 |
Jojoba Oil–Natural Gold–Certified Organic (HallStar) (Simmondsia chinensis (jojoba) seed oil) | 5.00 |
Avocado Oil–Ultra Refined–Certified Organic (HallStar) (Persea gratissima (avocado) oil) | 6.00 |
Cetearyl alcohol | 1.00 |
Tocopherol | 0.10 |
Phase C | |
Water (aqua) (deionized) | 10.00 |
Potassium sorbate | 0.30 |
Sodium benzoate | 0.25 |
Eurol BT Organic (HallStar Italia) (Glycerin, water, olea europaea (olive) leaf extract) | 0.50 |
Procedure | |
Prepare phase A, using a suitable dispersion unit (e.g. Silverson, Ultra Turrax, etc.) to disperse the xanthan gum. Heat to 75–80°C. Prepare phase B and heat to 70–75°C. Add phase B to phase A at 70–75°C, homogenizing using a suitable dispersion unit. Cool to 40°C using a water bath while homogenizing. Slowly add phase C and homogenize. | |
Properties | |
(25°C): Appearance—Ivory, shiny, rich hydrating cream/Good spreadability/Velvety after-feel; Viscosity—20,000–30,000 mPa•s (10 rpm, Brk. RVDV-E, Sp. T-C, after 24 h at room temperature); pH: 5–5.5. | |
More Information | |
The HallStar Company 312-385-4494, 877-427-4255 Fax: 330-929-3616 Email: customerservice@hallstar.com Website: www.hallstar.com |