Hand & Nail Cream Recipe

Application:

PHASE	% W/W	RAW MATERIAL	QTY
			gms per Kg
A	59.45	DEIONISED WATER	594.5
	0.05	DISODIUM EDTA	0.5
1. HEAT PHASE A TO 70 - 75c. MIX UNTIL CLEAR.
B	3.5	CETYL ALCOHOL	35
	5	SHEA BUTTER	50
	5	COCOABUTTER	50
	5	LANOLIN	50
	4	STEARYL ALCOHOL & PEG-20 STEARATE	40
	2.5	GLYCERYL STEARATE & PEG-100 STEARATE	25
2. HEAT PHASE B TO 70 - 75c
3. ADD PHASE B TO PHASE A USING SILVERSON FOR 10MIN
4. COOL TO 45 - 50c
5. CHANGE TO SWEEP ACTION
6. COOL TO 35 - 40c
C	10	DEIONISED WATER	100
	1	COLLOIDAL OATMEAL	10
	1.5	KERATIN PROTEIN	15
7. PREMIX PHASE C INGREDIENTS AND ADD TO THE BATCH.
D	1	PLANTASERV Q	10
	1	D-PANTHENOL	10
	1	NATURAL VITAMIN E	10
8. ADD PHASE D INGREDIENTS TO BATCH (ONE AT A TIME)
E		LACTIC ACID	0
		TRIETHANOLAMINE	0
9. ADJUST pH TO DESIRED LEVEL (PREFERABLY 3.5 TO 4.5).
10. COOL TO ROOM TEMPERATURE
F		DEIONISED WATER	0
11. ADJUST VOLUME/WEIGHT TO COMPENSATE FOR WATER LOSS DURING MANUFACTURE
TOTAL	100		1000

More about: Cream Recipes, Hand and Nail Care Recipes