SNOW CREAMY EYE SHADOW
Preparation:Manufacturing Procedure: 1. Heat A and C up to 80°C 2. Mix B. 3. Add B into A under stirring until the gel is developed. 4. Add C into AB under strong stirring and mix until the product is thick and homogeneous. 5. Cool down under slow stirring. 6. Add D, E and F below 40°C. 7. Adjust the pH if necessary.
Notes:Formula Specifications: Aspect: Sparkling ivory gel cream. Viscosity (Rheo ELV-8, spindle 4, 3 min, 6 rpm): 40 000 - 50 000 mPa.s pH: 5.0 - 5.5 Centrifugation (3000 rpm, 20 min): Stable * = Distributed in France by Lucas Meyer Cosmetics and Unipex Solutions.
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