Concept Cream
Preparation:
• Mix components of A and heat to 70 - 75 °C until a clear solution is obtained • Heat separately B to 70 °C • Add B to A under stirring and homogenize with a rotor-stator mixer • Keep stirring and let batch cool to 30 °C • Add D • Adjust pH to 6.5Notes:
Technical Data • Appearance: white, shiny cream • pH value: approx. 6.5 Formulation Stability Successfully passed internal stress test (6 weeks at 45 °C and 5 freeze-thaw cycles -18/+45 °C) Microbiological Stability Successfully passed microbial challenge test (Ph. Eur. 5.1.3/current version)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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