SPECIALITY CHEMICALS
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Lotion with Almond Protein
Id:
DE/94/056/102
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. | DEHYMULS® PGPH | Polyglyceryl2 Dipolyhydroxystearate | 7,0 | W/O emulsifier | |
| CETIOL® S | Diethylhexylclohexane | 6,0 | Emollient|Emollient | ||
| CETIOL® LC | Coco Caprylate/Caprate | 10,0 | Emollient | ||
| Mandelöl | Almond Oil | 4,0 | Emollient | ||
| II. | GLUADIN® ALMOND | Hydrolyzed Sweet Almond Protein | 5,0 | Care additive | |
| Glycerin 86% | Glycerine | 5,0 | Moisturizer | ||
| MgSO4 x 7H2O | 0,5 | Stabilizer | |||
| Water, de ionized | 52,5 | ||||
| III. | HYDAGEN® CMF | Chitosan Glycolate | 10,0 | Active ingredient | |
| Viscosity mPas | 14 | ||||
| Preparations in the laboratory | |||||
| 1. Melt components listed under phase I at 80 - 85° C and mix honogeneously. 2. Heat components listed under phase II to 80 - 85° C and add to phase I with stirring in such a way that it remains in continual motion. 3. Add the Hydagen CMF cold in the emulsifying process at approx. 80° C. Hold the temperature for 5 minutes. Avoid incorporation of air. 4. Homogenize at 65- 55° C by means of a suitable dispersion unit ( e.g. Ultra Turrax ) in order to improve both stability and structure ( Notes: Intensive homogenization may cause a higher viscosity in the final product ). Allow the emulsion to cool down. 5. Finish at approx. 30° C and add preservative. | |||||
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