CC CREAM LSIN 5219
Preparation:Weight phase A; heat at 70°C. Weight phase B and heat at 70°C; add phase A to B under mixer until homogeneous system. Weight phase C and heat at 50°C; add phase C to A+B under mixer until homogeneous system. Stirring until room temperature and add phase D, E and F.
Notes:Aspect Emulsion Colour Beige Odour Characteristic pH 5,82 Viscosity Viscotester VT-02 3.400 mPa.s
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