Phase A | |
Water (Aqua) (deionized) | to 100 |
Glycerin | 3.00 |
Xanthan gum (readily dispersible grade) | 0.20 |
Carrageenan | 0.20 |
Phase B | |
Olivem 1000 (Hallstar) (Cetearyl olivate, sorbitan olivate) | 3.50 |
Olivem VS Feel (Hallstar) (Cetearyl alcohol, cetyl palmitate, sorbitan palmitate, sorbitan oleate) | 1.50 |
Sensolene (Hallstar) (Ethylhexyl olivate) | 1.50 |
Sensolene Care DD (Hallstar) (Lauryl olivate) | 1.50 |
Biochemica Horsetail Butter (Hallstar) (Prunus amygdalus dulcis (sweet almond) oil, Equisetum arvense extract,hydrogenated vegetable oil) | 1.50 |
Phase C | |
HallGreen PS (Hallstar) (Glycine soja (soybean) sterols) | 0.50 |
HallStar Octyl Isononanoate (Hallstar) (Ethylhexyl isononanoate) | 4.00 |
Phase D | |
Vaccinium Myrtillus Seed Oil | 2.00 |
Lecithin, tocopherol, ascorbyl palmitate, citric acid | 0.05 |
RTD Alpha-Bisabolol Natural (Hallstar) (Bisabolol) | 0.50 |
Phase E | |
Chamomilla Recutita (Matricaria) flower/leaf/stem water | 10.00 |
Eurol BT (Hallstar) (Olea Europaea (Olive) leaf extract, water) | 0.30 |
Polydatin glucoside | 0.50 |
Preservative | a.n. |
Fragrance | a.n. |
Procedure | |
Prepare phase A and B; heat both to 80°C. Prepare phase C and heat to 75°C (the phase should be clear)Add phase B and C to phase A under stirring. Homogenize for 3 minutes at 3,000 rpm. Cool to 40°C under gentle stirring. Add phase D and homogenize for 1 minute at 3,000 rpm. Add phase E and homogenize for 1 minute at 3,000 rpm. | |
Properties | |
(25°C): Appearance—Ivory cream; Viscosity—8,000–10,000 mPa∙s (10 rpm, Brk, RVDV-E, T-B, after 24 hours at room temperature); pH—5.5–6.5. | |
More Information | |
Hallstar Company customerservice@hallstar.com www.hallstar.com |