Procedure
- Combine water and rice starch and mix well.
- Premix xanthan gum and glycerin, then add to Phase A.
- Mix well, and then heat to 80 – 85°C.
- Mix and melt Phase B at 80-85°C until uniform.
- Add to Phase B to A and homogenize at 4000-5000 rpm at 80°C. When emulsion is smooth, begin cooling.
- Add Phase C at 50°C or less.
- Mix well. Cool to RT and put into containers.
Stability
Three months at 45°C, three months at room temperature, three freeze/thaw cycles.
Suppliers
- Koster Keunen, Inc.
- Brenntag Specialties
- CP Kelco
Ingredient Trade Name |
INCI Name |
% |
---|---|---|
Phase A | ||
Deionized Water | Aqua | 56.2 |
Rice Starch2 | Oryza Sativa (Rice Starch) | 1.0 |
Keltrol CG-SFT3 | Xanthan Gum | 0.3 |
Glycerin | Glycerin | 3.0 |
Phase B | ||
Kostol NatureMuls1 | Candelilla/Jojoba/Rice Bran Polyglyceryl-3 Esters, Glyceryl Stearate, Cetearyl Alcohol & Sodium Stearoyl Lactylate | 3.0 |
Permulgin D1 | Cetearyl Alcohol, Ceteareth-20 | 3.0 |
Branched Kester Wax BK-401 | C32-36 Isoalkyl Stearate | 2.5 |
Kester Wax K-241 | Lauryl Laurate | 3.0 |
Ceraphyl ODS2 | Octyldodecyl Stearate | 2.0 |
Escalol 5572 | Ethylhexyl Methoxycinnamate | 7.0 |
Belsil PDM202 | Trimethylsiloxyphenyl Dimethicone | 6.5 |
Phase C | ||
PMMA-S2 | Polymethyl Methacrylate | 1.5 |
Jeesilc CPS-2114 | Cyclopentasiloxane | 10.0 |
Optiphen2 | Phenoxyethanol, Caprylyl Glycol | 1.0 |