Phase A | |
Water (deionized) | to 100 |
HallStar PEG 6000 DS C (Hallstar) (PEG-150 distearate) | 2.00 |
Phase B | |
Sodium lauroyl sarcosinate | 5.00 |
Cocamidopropyl betaine | 15.00 |
PEG-120 methyl glucose dioleate | 2.00 |
Sodium lauroyl glutamate | 5.00 |
Olivem 460 (Hallstar Italia) (Sodium PEG-7 olive oil carboxylate) (61% solids) | 10.00 |
Olivem 300 (Hallstar Italia) (Olive Oil PEG-7 Esters) | 1.00 |
Phase C | |
Preservative | q.s. |
Phase D | |
Citric acid (sol. 10%) | q.s. |
Procedure | |
Heat phase A to 70-75°C until ingredients are melted, then cool to 40°C. Heat phase B to 40°C and add to phase A. Cool to 30°C and add phase C. Adjust pH with phase D and mix until homogeneous. | |
Properties | |
(25°C): Appearance — Bodied liquid; Viscosity — 1,600-2,500 mPa∙s (20 rpm, Brk, RVDV-E, Sp.2, after 24 hours at room temperature); pH —5.0-5.5. | |
More Information | |
The Hallstar Company 877-427-4255, 312-385-4494 Email: customerservice@hallstar.com Website: www.hallstar.com |