Phase A | |
Deionized water | to 100 |
Glycerin | 3.00 |
Magnesium aluminum silicate | 0.45 |
Xanthan gum (clear grade) | 0.50 |
Disodium EDTA | 0.05 |
Phase B | |
Olivem 300 (Hallstar) (Olive oil PEG-7 esters) | 4.00 |
Olivem VS Feel (Hallstar) (Cetearyl alcohol, cetyl palmitate, sorbitan palmitate, sorbitan oleate) | 4.00 |
Hallstar GMS Pure (Hallstar) (Glyceryl stearate) | 0.53 |
Hallstar PEG 4400 MS (Hallstar)(PEG-100 stearate) | 0.47 |
Sensolene (Hallstar) (Ethylhexyl olivate) | 2.00 |
Biochemica Mango Butter Ultra (Hallstar) (Mangifera indica (mango) seed butter) | 2.00 |
BHT | 0.10 |
Phase C | |
RTD Coco Sulfate (Hallstar) (Sodium coco-sulfate) | 10.00 |
Olivem 460 (Hallstar) (Sodium PEG-7 olive oil carboxylate (61% solids)) | 10.00 |
Phase D | |
Eurol BT (Hallstar) (Olea europaea (olive) leaf extract, water) | 0.30 |
Preservative | a.n. |
Procedure | |
Prepare A and disperse the thickeners using a suitable dispersion unit. Prepare B. Heat A and B separately to 70-75°C. Add B to A and homogenize using a suitable dispersion unit. Cool to 40°C while stirring. Add C and mix with the stirrer. Add D and mix until uniform. | |
Properties | |
(25°C): Appearance—Shiny white gel-cream; Viscosity—4,000–5,000 mPa•s (Brk, RVDV-E, T-B, 10 rpm, after 24 hours at room temperature); pH—5.0–6.0. | |
More Information | |
Hallstar Tel: 877-427-4255 Email: customerservice@hallstar.com Website: www.hallstar.com |