Preparation:I Mix the components of A until the gel is formed and heat to 85°C. II Mix B and heat to 85°C. III Add B to I and add C. IV Let the formulation cool down to 35°C and add D. V Add E. VI Adjust the pH to 5-5.5 with F.
Notes:Results pH: 5-5.5 Appearance: White cream Viscosity (Brookfield, 20°C 20 rpm): 28 000 mPa.s Stability: 3 months at RT, 40°C, 50°C. Microbiology tested
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