Procedure
- Begin heating water to 80°C. Premix Glycerin and Xanthan Gum, add to Phase A and mix until uniform.
- Combine Phase B ingredients, and heat to 80 – 85°C until melted.
- Add Phase B to Phase A under agitation and mix at high speed until emulsion is uniform.
- Check pH and adjust to 5-6 as necessary.
- Cool to 45°C or under and pour into containers.
Stability
Three months at 45°C, three months at room temperature, three freeze/thaw cycles.
Suppliers
- Koster Keunen, Inc.
- CP Kelco
- Brenntag Specialties
- Jeen
Ingredient Trade Name |
INCI Name |
% |
|---|---|---|
| Phase A | ||
| Deionized Water | Aqua | 62.1 |
| Glycerin | Glycerin | 5.0 |
| Keltrol CG-SFT2 | Xanthan Gum | 0.5 |
| Optiphen3 | Phenoxyethanol, Caprylyl Glycol | 1.0 |
| Potassium Hydroxide | Potassium Hydroxide | 0.4 |
| Phase B | ||
| Stearic Acid1 | Stearic Acid | 4.0 |
| Kester Waxe K-561 | Cetyl Stearate | 6.0 |
| AR Cocoa Butter1 | Theobroma Cacao (Cocoa) Seed Butter | 6.0 |
| Jeechem CTG4 | Caprylic/Capric Triglyceride | 15.0 |
