Procedure
- Premix glycerin and xanthan gum and add to the water.
- Add remaining ingredients one at a time, while mixing and heating to 80-85 °C.
- Combine Phase B ingredients and heat to 80-90 °C.
- Add Phase B to Phase A and mix at high speed.
- When emulsion is smooth, begin cooling and pour into containers.
Stability Information
Three months at 45°C, three months at room temperature, three freeze/thaw cycles.
Supplier Information
- Koster Keunen, Inc.
- CP Kelco
- Agrana Starch
- Barentz
- BASF
- Jeen
- Barnet
Ingredient Trade Name |
INCI Name |
% |
|---|---|---|
| Phase A | ||
| Deionized Water | Aqua | 77.1 |
| Glycerin | Glycerin | 3.5 |
| Keltrol CG-SFT2 | Xanthan Gum | 0.3 |
| Quemina 21.2573 | Zea Mays (Corn) Starch | 1.5 |
| Lincoserve WpH-LO4 | Pentylene Glycol (and) Caprylyl Glycol (and) Propanediol (and) Ethylhexylglycerin | 1.0 |
| Phase B | ||
| Kostol Natural E1 | Behenyl Alcohol, Polyglyceryl-3 Stearate | 4.0 |
| Kester Wax K-241 | Lauryl Laurate | 4.0 |
| Bayberry Wax1 | Myrica Cerifera (Bayberry) Fruit Wax | 1.0 |
| Cetiol CC5 | Dicaprylyl Carbonate | 3.5 |
| Jeechem CTG6 | Caprylic/Capric Triglyceride | 4.0 |
| Lecinol S-107 | Hydrogenated Lecithin | 0.1 |

