Phase A | |
Water (Aqua)(deionized) | to 100 |
Hydroxypropyl starch phosphate | 5.00 |
Phase B | |
Disodium EDTA | 0.10 |
Glycerin | 3.00 |
Panthenol | 1.00 |
Olivem 300 (Hallstar) (Olive oil PEG-7 esters) | 2.00 |
Phase C | |
Olivem 800 (Hallstar) (Ceteareth-6 olivate) | 3.00 |
Sensolene (Hallstar) (Ethylhexyl olivate) | 3.00 |
Olivem VS Feel (Hallstar) (Cetearyl alcohol, cetyl palmitate, sorbitan palmitate, sorbitan oleate) | 1.00 |
Biochemica camellia tea oil (Hallstar) (Camellia oleifera seed oil) | 3.00 |
BHT | 0.10 |
Phase D | |
Preservative | q.s. |
Procedure | |
Premix phase A and allow the hydroxypropyl starch phosphate to hydrate. Add phase B and heat to 70-75°C. Prepare phase C in a separate vessel and heat to 75-80°C. Add phase C to phase AB under agitation using a suitable dispersion unit (Silverson, Ultra-Turrax). Cool to room temperature under stirring. Add phase D. | |
Properties | |
(25C): Appearance—White gel; Viscosity—24,000–27,000 mPa•s (Brk, RVDV, T-C, 10 rpm, after 24 hours at room temperature); pH (as is)—5.0–7.0. | |
More Information | |
The HallStar Company Tel: 877-427-4255; 312-385-4494 Email: customerservice@hallstar.com Website: hallstar.com |