Sorbolene Cream Vegetable Base Recipe

Application:

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