LAM/COS/085/08– BODY CREAM

Lamberti S.p.A

Phase 
A
ProductINCISupplier%
 BHT  0.05
 Olea Europaea (Olive) Oil  2.00
 Helianthus Annuus (Sunflower) Oil  2.00
 Diethylhexyl Carbonate  3.00
 Stearic Acid  1.00
TEWAX TC65 PEG-100 Sterate (and) Glyceryl Stearate 5.00
 Amigdalus Dulcis (Sweet Almond) Oil  5.00
B
ProductINCISupplier%
ESAFLOR X80Xanthan Gum 0.20
 Sorbitol, 70% 7.00
 Propylen Glycol 3.00
 Citric Acid to pH 5.5
 Tetrasodium EDTA 0.10
 Aqua (Water)  To 100
C
ProductINCISupplier%
VISCOLAM AT100PSodium Polyacryloyldimethyl Taurate (and) Hydrogenated Polydecene (and) Trideceth-10  2.00
D
ProductINCISupplier%
 Hydrolized Elastin  1.00
 Tocopheryl Acetate  0.20
 Preservative 0.80
 Fragrance 0.30

Preparation:
Prepare phase A and heat to 65-70°C; dissolve B2 into water and than add the other ingredients and heat phase B to 65-70°C. Emulsify phase A into phase B and under homogenisation add VISCOLAM AT100P. When emulsion is colder add phase D ingredients in the given order.

Notes:
Appearance : viscous cream pH : approx 5.5 Viscosity (RVT Brookfield, 5 rpm, 25°C) : 120.000 mPas

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