HYDRATING EUROPEAN BODY CRÈME

Hallstar

Phase

Product

INCI Name

Supplier

Volume

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

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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