Phase A | |
Biochemica Olive Oil (Hallstar) (Olea europaea (Olive) fruit oil, hydrogenated vegetable oil) | 35.00 |
Biochemica Lemon Butter (Hallstar) (Prunus amygdalus dulcis (sweet almond) oil, citrus limon (lemon) peel oil, citrus limon (lemon) peel wax, hydrogenated vegetable oil) | 10.00 |
Polyhydroxystearic acid | 0.60 |
Biochemica Sweet Almond Oil (Hallstar)(Prunus amygdalus dulcis (sweet almond) oil) | 16.40 |
HallBrite EZ-FLO ZDX Plus (Hallstar) (Zinc oxide (non-nano), butyloctyl salicylate, ethylhexyl methoxycrylene, triceteareth-4 phosphate, trimethoxycaprylylsilane) | 25.00 |
Phase B | |
Olivem 900 (Hallstar Italia) (Sorbitan olivate) | 3.00 |
Phase C | |
Silica (spherical, 12 µm) | 10.00 |
Procedure | |
Combine phase A in the main vessel. Heat to 75°C with mixing. Add phase B and mix until uniform. Add phase C, mix until uniform, and start cooling. Stop mixing and cooling when batch is slightly below 60°C. Perform quality checks and fill product. | |
Properties | |
(25°C): Appearance—Smooth, light-yellow cream. | |
More Information | |
The HallStar Company 877-427-4255, 312-385-4494 (International) Email: customerservice@hallstar.com Website: www.hallstar.com |