Rich Sorbolene Cream Vegetable Base Recipe

Application:

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