Posts on topic: Hand and Nail Care Recipes

Recipes


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Rich Luxurious Hand Cream Recipe

 

Application:

  • Rich Luxurious Hand Cream

Equipment:

  • Container to put the cream in (we recommend using the Tottle rap 50ml or 100ml)

Instructions:

  • Melt the waxes, oils and butters together in a double boiler (= Oil phase)
  • Heat water to 70-75 °C (or boil water and let it cool to 70-75 °C )
  • Add the heated water to the oil phase.
  • Blend with a stick blender for about 2 minutes (try to avoid to get too much air in there)
  • Let it rest, then blend every 10 minutes until temperature cools to 42-44 °C
  • This mixture should still be quite pourable.
  • Add the preservative and fragrance and give it one final blend
  • Put your cream in the container.
  • The cream will be ready to use after 24hrs when it has set
Ingredients Approx. Volume
Avocado Oil 10ml
Macadamia Oil 24ml
Demineralised Water 198ml
Certified Organic Honey 14g
Emulsifying Wax Vegetable 14g
Stearic Acid 8.5g
Vitamin E Synthetic or Vitamin E Natural 2g or1.5g
Beeswax Pastilles 5g
Cocoa Butter 8g
Mango Butter 8g
Preservatice of your choice (Plantaserve E is recommended) 3g
Fragrant or Essential Oil of your choice 1.5ml

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Sorbolene Cream Vegetable Base Recipe

 

Application:

  • Moisturising Hand & Body Cream

PHASE % W/W RAW MATERIAL QTY
      gms per Kg
A 54 DEIONISED WATER 540
  3 CETOMACROGOL 1000 30
  10 VEGETABLE GLYCERINE 100
  10 SUNFLOWER OIL 100
  10 SHEA BUTTER 100
  12 CETEARYL ALCOHOL 120
1. HEAT THE MIXTURE TO 70 - 75°C
2. MIX UNTIL A UNIFORM EMULSION HAS FORMED (HOMOGENISATION WOULD ASSIST).
3. BEGIN COOLING TO 45 - 50°C WITH STIRRING.
B 1 PLANTASERV Q 10
4. ADD THE PRESERVATIVE AND MIX UNTIL UNIFORM.
5. COOL TO ROOM TEMPERATURE
C   DEIONISED WATER 0
6. ADJUST VOLUME/WEIGHT TO COMPENSATE FOR WATER LOSS DURING MANUFACTURE
TOTAL 100   1000
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Sorbolene Cream BP Recipe

 

Application:

  • Moisturising Hand & Body Cream

PHASE % W/W RAW MATERIAL QTY
      gms per Kg
A 54 DEIONISED WATER 540
  3 CETOMACROGOL 1000 30
  10 GLYCERINE 100
  10 PARAFFIN LIQUID OIL 100
  10 PETROLATUM 100
  12 CETEARYL ALCOHOL 120
1. HEAT THE MIXTURE TO 70 - 75°C
2. MIX UNTIL A UNIFORM EMULSION HAS FORMED (HOMOGENISATION WOULD ASSIST).
3. BEGIN COOLING TO 45 - 50°C WITH STIRRING.
B 1 PLANTASERV P 10
4. ADD THE PRESERVATIVE AND MIX UNTIL UNIFORM.
5. COOL TO ROOM TEMPERATURE
C   DEIONISED WATER 0
6. ADJUST VOLUME/WEIGHT TO COMPENSATE FOR WATER LOSS DURING MANUFACTURE
TOTAL 100   1000
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Rich Sorbolene Cream Vegetable Base Recipe

 

Application:

  • Superior Treatment Hand & Body Cream - Intensive Moisturising

PHASE % W/W RAW MATERIAL QTY
      gms per Kg
A 52 DEIONISED WATER 520
  3 CETOMACROGOL 1000 30
  10 VEGETABLE GLYCERINE 100
  3.3333 AVOCADO OIL 33.333
  3.3333 ROSEHIP OIL 33.333
  3.3333 EVENING PRIMROSE OIL 33.333
  5 SHEA BUTTER 50
  5 COCOABUTTER 50
  9 CETEARYL ALCOHOL 90
1. HEAT THE MIXTURE TO 70 - 75°C
2. MIX UNTIL A UNIFORM EMULSION HAS FORMED (HOMOGENISATION WOULD ASSIST).
3. BEGIN COOLING TO 45 - 50°C WITH STIRRING.
B 1 PLANTASERV Q 10
  3 NATURAL VITAMIN E 30
  2 SILK PROTEIN AMINO ACIDS 20
4. ADD THE PRESERVATIVE AND ACTIVES. MIX UNTIL UNIFORM.
5. COOL TO ROOM TEMPERATURE
C   DEIONISED WATER 0
6. ADJUST VOLUME/WEIGHT TO COMPENSATE FOR WATER LOSS DURING MANUFACTURE
TOTAL 100   1000
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Cetrimide Cream Vegetable Base Recipe

 

Application:

  • Antiseptic Hand & Body Cream Base

PHASE % W/W RAW MATERIAL QTY
      gms per Kg
A 43.5 DEIONISED WATER 435
  0.5 CETRMIDE BP 5
  50 SUNFLOWER OIL 500
  5 CETEARYL ALCOHOL 50
1. HEAT THE MIXTURE TO 70 - 75°C
2. MIX UNTIL A UNIFORM EMULSION HAS FORMED (HOMOGENISATION WOULD ASSIST).
3. BEGIN COOLING TO 45 - 50°C WITH STIRRING.
B 1 PLANTASERV Q 10
4. ADD THE PRESERVATIVE AND MIX UNTIL UNIFORM.
5. COOL TO ROOM TEMPERATURE
C   DEIONISED WATER 0
6. ADJUST VOLUME/WEIGHT TO COMPENSATE FOR WATER LOSS DURING MANUFACTURE
TOTAL 100   1000
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Calamine Cream BP Recipe

 

Application:

  • Soothing Calming Cream Base

PHASE % W/W RAW MATERIAL QTY
      gms per Kg
A 62 DEIONISED WATER 620
  1 CETOMACROGOL 1000 10
  20 PARAFFIN LIQUID OIL 200
  5 GLYCERYL STEARATE (SELF EMULSIFYING) 50
  4 CETEARYL ALCOHOL 40
1. HEAT THE MIXTURE TO 70 - 75c
2. MIX UNTIL A UNIFORM EMULSION HAS FORMED (HOMOGENISATION WOULD ASSIST).
3. BEGIN COOLING TO 45 - 50c WITH STIRRING.
B 1 PLANTASERV P 10
  4 CALAMINE BP 40
  3 ZINC OXIDE BP 30
4. ADD THE PRESERVATIVE AND POWDERS. MIX UNTIL UNIFORM.
5. COOL TO ROOM TEMPERATURE
C   DEIONISED WATER 0
6. ADJUST VOLUME/WEIGHT TO COMPENSATE FOR WATER LOSS DURING MANUFACTURE
TOTAL 100   1000
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Aqueous Cream Vegetable Base Recipe

 

Application:

  • Hand & Body Cream Base

PHASE % W/W RAW MATERIAL QTY
      gms per Kg
A 69 DEIONISED WATER 690
  1 SODIUM STEAROYL GLUTAMATE 10
  6 SUNFLOWER OIL 60
  15 SHEA BUTTER 150
  8 CETEARYL ALCOHOL 80
1. HEAT THE MIXTURE TO 70 - 75c
2. MIX UNTIL A UNIFORM EMULSION HAS FORMED (HOMOGENISATION WOULD ASSIST).
3. BEGIN COOLING TO 45 - 50c WITH STIRRING.
B 1 PLANTASERV Q 10
4. ADD THE PRESERVATIVE AND MIX UNTIL UNIFORM.
5. COOL TO ROOM TEMPERATURE
C   DEIONISED WATER 0
6. ADJUST VOLUME/WEIGHT TO COMPENSATE FOR WATER LOSS DURING MANUFACTURE
TOTAL 100   1000
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Aqueous Cream BP Recipe

 

Application:

  • Hand & Body Cream Base

PHASE % W/W RAW MATERIAL QTY
      gms per Kg
A 69 DEIONISED WATER 690
  0.9 SODIUM COCYL SULFATE 9
  6 PARAFFIN LIQUID OIL 60
  15 PETROLATUM 150
  8.1 CETEARYL ALCOHOL 81
1. HEAT THE MIXTURE TO 70 - 75c
2. MIX UNTIL A UNIFORM EMULSION HAS FORMED (HOMOGENISATION WOULD ASSIST).
3. BEGIN COOLING TO 45 - 50c WITH STIRRING.
B 1 PLANTASERV P 10
4. ADD THE PRESERVATIVE AND MIX UNTIL UNIFORM.
5. COOL TO ROOM TEMPERATURE
C   DEIONISED WATER 0
6. ADJUST VOLUME/WEIGHT TO COMPENSATE FOR WATER LOSS DURING MANUFACTURE
TOTAL 100   1000
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Hand & Nail Cream Recipe

 

Application:

  • Hand & Nail Cream

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
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Liquid Hand Soap Recipe

 

Application:

  • Simple Sulfate/Paraben Free
PHASE % W/W RAW MATERIAL QTY (gms per Kg)
A 70.84 DEIONISED WATER 708.4
  2 POTASSIUM HYDROXIDE PELLETS 20
1. HEAT PHASE A TO 80 - 85°C, DISPERSE CAUSTIC POTASH USING STIRRING
B 8.75 OLEIC ACID 75% 87.5
2. ADD PHASE B SLOWLY WITH STIRRING.
3. MIX UNTIL UNIFORM (CLEAR).
C 1 OLIVE OIL 10
  1 COCONUT OIL 10
  1 PALM OIL 10
4. ADD PHASE C AND COOL TO 30 - 35°C
5. MIX UNTIL UNIFORM.
D 7.5 GLYCERINE 75
  1 PLANTASERV P 10
6. ADD PHASE D TO THE BATCH.
7. MIX UNTIL UNIFORM.
E 6.66 COCOAMIDOPROPYL BETAIN 30% 66.6
  0.25 FRAGRANCE 2.5
8. PREMIX PHASE E AND ADD TO THE BATCH.
9. MIX UNTIL UNIFORM.
10. COOL TO ROOM TEMPERATURE
F   DEIONISED WATER 0
11. ADJUST VOLUME/WEIGHT TO COMPENSATE FOR WATER LOSS DURING MANUFACTURE
TOTAL 100   1000
       

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