Procedure
- Premix glycerin and xanthan gum and add to the water.
- Add remaining ingredients one at a time, while mixing & heating to 80-85°C.
- Combine Phase B ingredients and heat to 80-90°C.
- Add to Phase B to Phase A, and mix at high speed.
- When emulsion is smooth, begin cooling.
- Pour into containers.
Stability
Three months at 45°C, three months at room temperature, three freeze/thaw cycles.
Suppliers
- Koster Keunen, Inc.
- CP Kelco
- Agrana Starch
- Lincoln Fine Ingredients
- BASF
- Jeen Intl
- 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 |