SPECIALITY CHEMICALS
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Hand Cream
Id:
DE/03/137/6
IMPORTANT: Suggestions for the use and application of the products and guide formulations are given for information purposes only and without commitment.
| Phase | Component | INCI | % | Function | |
| I. | CUTINA® GMS-SE | Glyceryl Stearate SE | 5,5 | O/W cream base SE | |
| CUTINA® FS 45 | Stearic Acid (and) Palmitic Acid | 1,5 | Consistency giving factor | ||
| Bienenwachs 8100 (Kahl & Co.) | 2,0 | Consistency giving factor | |||
| CEGESOFT® PS 6 | Olus (EU), Vegetable Oil (non EU) | 11,5 | Emollient | ||
| COSMEDIA® DC | Hydrogenated Dimer Dilinoleyl / Dimethylcarbonate Copolymer | 0,5 | Skin feel modifier | ||
| II. | Glycerin | Glycerin Glycerin | 3,0 | Moisturizer | |
| Water, de-ionized | 75,9 | ||||
| Allantoine | 0,1 | Active ingredient | |||
| III. | Perfume | q.s. | |||
| Preservative | q.s. | Preservative | |||
| pH-value | 7,0 | ||||
| Viscosity (mPas), Brook.RVF, 23°C, sp.TE, 4 rpm, with Helipath | 87.5 | ||||
| Preparations in the laboratory | |||||
| Heat phase I to 75°C. Heat phase II to 75°C and add to phase I while stirring. Allow the emulsion to cool while stirring in such a way that it remains in continal motion. Avoid incorporation of air. If necessary homogenize with a suitable dispersion unit (e.g. Ultra Turax) approx.55°C. Stir while cooling to 40°C and add phase III if available. Stop stirring at 30°C. | |||||
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