Radiant Gel Crème
Preparation:Disperse the Sucraclear HC-31 in water. Heat phase A and B separately to 70oC. Add phase B to phase A and homogenise until uniform. Cool to 40oC and add phase C, stirring well.
Notes:APPEARANCE: Thick white cream. STABILITY: On Stability The preservative system in this formulation has not been challenge tested. Other systems can be used.
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