Cetrimide Cream Vegetable Base Recipe

Application:

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