Smooth Protective Foot Cream
Hallstar
Preparation:
(use strong mixing, without aeration, throughout) To main vessel, add A, start mixing, and add B. After B has dissolved, add C and heat to 75°C (167°F). Above 60°C (140°F), add D, with mixing. In a separate vessel, combine phase E ingredients and heat, with mixing, to 75°C (167°F). When at 75°C (167°F), add F to E, mixing to uniformity. Add E–F to A–D, with continuous mixing. When emulsification is complete (particle size is uniform; at least fifteen minutes), with continued mixing, cool batch to room temperature and perform final quality assurance checks.Notes:
PRODUCT CHARACTERISTICS (25°C) Appearance: White cream pH: 7.9 Viscosity (Brookfield, Model RV, T-Bar D, 5, 20 & 100 rpm; cP): 190000, 54000 & 15000 Stability (three freeze-thaw cycles): Passed Stability (six months at 45°C): PassedDisclaimer
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