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 – 6.0
Notes: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)
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