01.06.17
Phase A | |
Water (aqua) (deionized) | to 100 |
Glycerin | 3.00 |
Panthenol | 1.00 |
Trisodium ethylenediamine disuccinate (37% active) | 0.30 |
Xanthan gum (readily dispersible grade) | 0.15 |
Phase B | |
Olivem 1000 (Hallstar Italia) (Cetearyl olivate, sorbitan olivate) | 3.00 |
Oliwax (Hallstar Italia) (Hydrogenated olive oil, olea europaea (olive) fruit oil, olea europaea (olive) oil unsaponifiables | 1.00 |
Sensolene Care DD (Hallstar Italia) (Lauryl olivate) | 3.00 |
Biochemica grapeseed oil (Hallstar) (Vitis vinifera (grape) seed oil) | 6.00 |
Cetearyl alcohol | 2.00 |
HallStar ININ (Hallstar) (Isononyl Isononanoate) | 5.00 |
Dimethicone, cetearyl dimethicone crosspolymer | 2.50 |
Sodium polyacrylate | 0.15 |
Phase C | |
Sodium hydroxide | 1.30 |
Lactic acid (80%) | 0.90 |
Phase D | |
Cyclomethicone | 1.15 |
Phase E | |
Tocopheryl acetate | 0.50 |
Preservative | a.n. |
Fragrance (Parfum) | a.n. |
Phase F | |
Eurol BT (Hallstar Italia) (Olea europaea (olive) leaf extract, water) | 0.25 |
Procedure | |
Prepare phase A, using a suitable dispersion unit to disperse the xanthan gum (e.g. Silverson, Ultra Turrax, etc.). Heat to 75-80°C. Prepare phase B and heat to 75-80°C. Add phase B to phase A, homogenizing for a few minutes using a suitable dispersion unit. Cool to 40°C using a water bath under slow agitation. Add phases C, D, E and F and homogenize for a few minutes. Cool completed batch to room temperature using a water bath under slow agitation. | |
Properties | |
@ 25°C): Appearance—Smooth white cream, good spreadability, silky after-feel; Viscosity—15,000–20,000 mPa•s (Brookfield RVDV-E, Spindle T-C, 10 rpm, after 24 hours at room temperature); pH—6.0–6.5. | |
More Information | |
The Hallstar Company 877-427-4256, 312-385-4494 Email: customerservice@hallstar.com Website: www.hallstar.com |