Blue Light Blocking Cream
Preparation:
• Prepare phase A and B separately and heat them up to 75 °C • Add B to A and emulsify until homogenous • Cool down to 40 °C under stirring • Add the ingredients of phase C and homogenize until Carotolino is evenly dispersed • Add the ingredients of phase D and E and homogenize shortly • Adjust the pH to 5.5 – 6.0Notes:
Technical Data • Appearance: yellow, glossy cream • pH value: 5.5 – 6.0 Formulation Stability Successfully passed internal stress test (3 months at 5 °C, 25 °C and 40 °C) Microbiological Stability Successfully passed microbial challenge test (ISO 11930)Disclaimer
While every effort has been made to reproduce these formulations correctly, the Publisher of this website cannot accept any liability for the information presented. All formulations are provided in good faith, but no warranty is given as to accuracy of information or results, or suitability for a particular use, nor is freedom from patent infringement to be inferred. Formulations are offered solely for consideration by the participating manufacturers. Continued use of this web site infers acceptance of this disclaimer.
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