Preparation:Combine phase A ingredients and mix until homogeneous. In a separate vessel, combine phase B ingredients. Add phase A to phase B and heat to 85°C. Combine phase C ingredients separately and heat to 85°C. Add phase C to combined phase AB, mixing until uniform. Pour into containers while still warm. Cool for viscosity increase.
Notes:Note *Formulation developed by S. Black Suppliers 1 Sasol 2 Miyoshi Kasei 3 National Starch & Chemical Company 4 S. Black 5 Barlocher France
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