Phase A | |
Water (Aqua) (deionized) | to 100 |
Cetrimonium chloride (25% active) | 4.00 |
Phase B | |
Olivem 1000 (Hallstar) (Cetearyl olivate, sorbitan olivate) | 4.00 |
Oliwax LC (Hallstar) (Cetyl palmitate, sorbitan palmitate, sorbitan olivate) | 1.50 |
Phase C | |
Oliwax (Hallstar) (Hydrogenated olive oil, olea europaea (olive) fruit oil, olea europaea (olive) oil unsaponifiables) | 1.00 |
Sensolene (Hallstar) (Ethylhexyl olivate) | 2.00 |
Olivem 300 (Hallstar) (Olive Oil PEG-7 Esters) | 1.00 |
Biochemica Avocado Oil Refined (Hallstar) (Persea gratissima (avocado) oil) | 0.50 |
BHT (Hallstar) (BHT) | 0.10 |
Phase D | |
Preservative | a.n. |
Phase E | |
Fragrance (Parfum) | a.n. |
Phase F | |
Sodium hydroxide (10% aqueous) | a.n. |
Procedure | |
Heat phase A 75-80°C. Add phase B under magnetic stirring. Stir for 5 minutes, then homogenize for 1 minute using a suitable dispersion unit (e.g., Silverson, Ultra-Turrax). In a separate vessel, heat phase C to 75°C. Add to phase AB and homogenize for a few minutes. Warm in an 80°C oven for 20 minutes, then homogenize for a few minutes. Cool to room temperature under slow agitation. Add phase D and mix, then add phase E and mix. Adjust pH to 5.5–6.5 with F and homogenize. | |
Properties | |
(25°C): Appearance—Shiny white cream; Viscosity—8,000–12,000 mPa•s (Brk, RVDV-E, T-B, 10 rpm, after 24 hours at room temperature); pH—5.5–6.5. | |
More Information | |
Hallstar Company Tel: 312-385-4494 • 877-427-4255 Email: customerservice@hallstar.com Website: www.hallstar.com |