47 Carrington Road
Marrickville NSW 2204
Application:
Equipment:
Instructions:
Ingredients | Approx. Volume |
Avocado Oil | 10ml |
Macadamia Oil | 24ml |
Demineralised Water | 198ml |
Certified Organic Honey | 14g |
Emulsifying Wax Vegetable | 14g |
Stearic Acid | 8.5g |
Vitamin E Synthetic or Vitamin E Natural | 2g or1.5g |
Beeswax Pastilles | 5g |
Cocoa Butter | 8g |
Mango Butter | 8g |
Preservatice of your choice (Plantaserve E is recommended) | 3g |
Fragrant or Essential Oil of your choice | 1.5ml |
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 |
Application:
PHASE | % W/W | RAW MATERIAL | QTY |
gms per Kg | |||
A | 54 | DEIONISED WATER | 540 |
3 | CETOMACROGOL 1000 | 30 | |
10 | GLYCERINE | 100 | |
10 | PARAFFIN LIQUID OIL | 100 | |
10 | PETROLATUM | 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 P | 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 |
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 |
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 |
Application:
PHASE | % W/W | RAW MATERIAL | QTY |
gms per Kg | |||
A | 62 | DEIONISED WATER | 620 |
1 | CETOMACROGOL 1000 | 10 | |
20 | PARAFFIN LIQUID OIL | 200 | |
5 | GLYCERYL STEARATE (SELF EMULSIFYING) | 50 | |
4 | CETEARYL ALCOHOL | 40 | |
1. HEAT THE MIXTURE TO 70 - 75c | |||
2. MIX UNTIL A UNIFORM EMULSION HAS FORMED (HOMOGENISATION WOULD ASSIST). | |||
3. BEGIN COOLING TO 45 - 50c WITH STIRRING. | |||
B | 1 | PLANTASERV P | 10 |
4 | CALAMINE BP | 40 | |
3 | ZINC OXIDE BP | 30 | |
4. ADD THE PRESERVATIVE AND POWDERS. 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 |
Application:
PHASE | % W/W | RAW MATERIAL | QTY |
gms per Kg | |||
A | 69 | DEIONISED WATER | 690 |
1 | SODIUM STEAROYL GLUTAMATE | 10 | |
6 | SUNFLOWER OIL | 60 | |
15 | SHEA BUTTER | 150 | |
8 | CETEARYL ALCOHOL | 80 | |
1. HEAT THE MIXTURE TO 70 - 75c | |||
2. MIX UNTIL A UNIFORM EMULSION HAS FORMED (HOMOGENISATION WOULD ASSIST). | |||
3. BEGIN COOLING TO 45 - 50c 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 |
Application:
PHASE | % W/W | RAW MATERIAL | QTY |
gms per Kg | |||
A | 69 | DEIONISED WATER | 690 |
0.9 | SODIUM COCYL SULFATE | 9 | |
6 | PARAFFIN LIQUID OIL | 60 | |
15 | PETROLATUM | 150 | |
8.1 | CETEARYL ALCOHOL | 81 | |
1. HEAT THE MIXTURE TO 70 - 75c | |||
2. MIX UNTIL A UNIFORM EMULSION HAS FORMED (HOMOGENISATION WOULD ASSIST). | |||
3. BEGIN COOLING TO 45 - 50c WITH STIRRING. | |||
B | 1 | PLANTASERV P | 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 |
Application:
PHASE | % W/W | RAW MATERIAL | QTY |
gms per Kg | |||
A | 59.45 | DEIONISED WATER | 594.5 |
0.05 | DISODIUM EDTA | 0.5 | |
1. HEAT PHASE A TO 70 - 75c. MIX UNTIL CLEAR. | |||
B | 3.5 | CETYL ALCOHOL | 35 |
5 | SHEA BUTTER | 50 | |
5 | COCOABUTTER | 50 | |
5 | LANOLIN | 50 | |
4 | STEARYL ALCOHOL & PEG-20 STEARATE | 40 | |
2.5 | GLYCERYL STEARATE & PEG-100 STEARATE | 25 | |
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 | 10 | DEIONISED WATER | 100 |
1 | COLLOIDAL OATMEAL | 10 | |
1.5 | KERATIN PROTEIN | 15 | |
7. PREMIX PHASE C INGREDIENTS AND ADD TO THE BATCH. | |||
D | 1 | PLANTASERV Q | 10 |
1 | D-PANTHENOL | 10 | |
1 | NATURAL VITAMIN E | 10 | |
8. ADD PHASE D INGREDIENTS TO BATCH (ONE AT A TIME) | |||
E | LACTIC ACID | 0 | |
TRIETHANOLAMINE | 0 | ||
9. ADJUST pH TO DESIRED LEVEL (PREFERABLY 3.5 TO 4.5). | |||
10. COOL TO ROOM TEMPERATURE | |||
F | DEIONISED WATER | 0 | |
11. ADJUST VOLUME/WEIGHT TO COMPENSATE FOR WATER LOSS DURING MANUFACTURE | |||
TOTAL | 100 | 1000 |
Application:
Ingredients:
Instructions: