Heel Balm Recipe

Published on by

Heel Balm Recipe

 

Application:

  • Heel Balm

PHASE % W/W RAW MATERIAL QTY
      gms per Kg
A 41.45 DEIONISED WATER 414.5
  0.05 DISODIUM EDTA 0.5
  10 GLYCERINE 100
  3 CETOMACROGOL 1000 30
  12.5 UREA 125
1. HEAT PHASE A TO 70 - 75c.
B 7.5 SUNFLOWER OIL 75
  2.5 MACADAMIA NUT OIL 25
  10 LANOLIN 100
  12 CETEARYL ALCOHOL 120
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
More about: Foot Care Recipes