Body Butter Organic Recipe

Application:

PHASE	% W/W	RAW MATERIAL	QTY
			gms per Kg
A	58.25	DEIONISED WATER	582.5
	0.5	XANTHAN GUM	5
	0.1	DISODIUM EDTA	1
	3	GLYCERINE	30
1. HEAT PHASE A TO 70 - 75c, DISPERSE XANTHAN GUM USING HOMOGENISATION
B	1.5	MANGO BUTTER	15
	4.75	ALMOND OIL	47.5
	7.5	COCOA BUTTER	75
	7.5	SHEA BUTTER	75
	5	GLYCERYL STEARATE & PEG-100 STEARATE	50
	3	CETYL ALCOHOL	30
	2.5	LANOLIN	25
	2.4	MACADAMIA NUT OIL	24
	3	VITAMIN E	30
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	1	PLANTASERV Q	10
7. ADD PHASE C TO BATCH
D		LACTIC ACID	0
		TRIETHANOLAMINE	0
8. ADJUST pH TO DESIRED LEVEL.
9. COOL TO ROOM TEMPERATURE
E		DEIONISED WATER	0
10. ADJUST VOLUME/WEIGHT TO COMPENSATE FOR WATER LOSS DURING MANUFACTURE
TOTAL	100		1000