HYDRATING EUROPEAN BODY CRÈME
Hallstar
Sweet Almond Oil 1
10.0
Olive Oil 1
5.0
Pistachio Butter 1
5.0
Montanov 68 2
5.0
Vitamin E Acetate 1
0.1
Water
qs
Fragrance
1.0-2.5
Potassium Sorbate
0.2
Phenoxetol
0.5
Phosphoric Acid (10% aqueous solution)
0.1
Preparation:
Heat phase A to 75°C and phase B to 70°C. Emulsify phase A into phase B using a moderate shearing homogeniser. When emulsion is homogenous begin cooling to 40°C. At 40°C add Potassium Sorbate and Phenoxetol. Use Phosphoric Acid as needed to obtain pH of 5.5 and cool to room temperature.
Notes:
Suppliers 1 BioChemica 2 SEPPIC
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