Sulfate & Paraben Free Conditioner Recipe

Application:

PHASE	% W/W	RAW MATERIAL	QTY
			gms per Kg
A	59.7	DEIONISED WATER	597
	1.5	HYDROXYETHYLCELLULOSE	15
1. DISPERSE GEL IN COLD WATER USING STIRRING
B	0.05	SODIUM HYDROXIDE 20%	0.5
	0.05	DISODIUM EDTA	0.5
2. ADD PHASE B AND HEAT PHASE A TO 70 - 75c WITH STIRRING.
CAUTION THE GEL WILL THICKEN AT THIS POINT.
MIX UNTIL GELATION IS COMPLETE (NO "FISH EYES" REMAIN)
C	30	DEIONISED WATER (COLD)	300
	3	CETRIMONIUM CHLORIDE 30%	30
	1.6	STEARALKONIUM CHLORIDE 95%	16
	2.5	CETYL ALCOHOL	25
	0.5	STEARYL STEARATE	5
3. PREMIX PHASE C AND HEAT TO 70 - 75c. MIX UNTIL A UNIFORM EMULSION IS FORMED.
4. ADD TO THE GEL PHASE AND MIX UNTIL UNIFORM.
5. BEGIN COOLING (AND MIXING) TO 35 - 40c.
D	1	PLANTASERV Q	10
	0.1	FRAGRANCE	1
6. ADD PHASE D
7. MIX UNTIL UNIFORM.
E		LACTIC ACID	0
		TRIETHANOLAMINE	0
8. ADJUST pH TO 3.25 - 3.75 (Note; Mix for 10 mins after each addoition).
9. COOL TO ROOM TEMPERATURE
F		DEIONISED WATER	0
10. ADJUST VOLUME/WEIGHT TO COMPENSATE FOR WATER LOSS DURING MANUFACTURE
TOTAL	100		1000

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