Phase A | |
Water (Aqua) (deionized) | to 100 |
Hydroxypropyl starch phosphate | 4.50 |
Guar hydroxypropyltrimonium chlorid | 0.40 |
Florasolvs Macadamia-16 (Hallstar) (PEG-16 macadamia glycerides) | 3.00 |
Phase B | |
Olivem 300 (Hallstar) (Olive Oil PEG-7 Esters) | 5.00 |
Olivem 460 (Hallstar) (Sodium PEG-7 olive oil carboxylate (61% solids) | 4.00 |
Preservative | q.s. |
Citric acid | q.s. |
Procedure | |
Premix phase A and allow the hydroxypropyl starch phosphate to hydrate. Prepare phase B. Slowly add phase B to phase A while stirring at 900 rpm. Keep stirring for 10 minutes. Adjust pH with citric acid to 5.0–6.0. | |
Properties | |
(25°C): Appearance—Opaque gel; Viscosity—3,500–6,500 mPa•s (10 rpm, Brk, RVDV-E, T-B, after 24 hours at room temperature); pH–5.0–6.0. | |
More Information | |
The HallStar Company 877-427-4255, 312-385-4494 (International) Email: customerservice@hallstar.com Website: www.hallstar.com |