Procedure
- Premix glycerin and xanthan gum and add to the water.
- Add remaining ingredients one at a time, while mixing and heating to 80-85°C.
- Combine Phase B ingredients and heat to 80-90°C, and add to Phase A.
- Mix at high speed for 30 minutes.
- Begin cooling to desired pour temperature. *Adjust pH to 6–7 as needed.
Stability Information
Three months at 45°C, three months at room temperature, three freeze/thaw cycles.
Supplier Information
- Koster Keunen, Inc.
- CP Kelco
- Lincoln Fine Ingredients
- Barnet
- Vantage
- Jeen
Ingredient Trade Name |
INCI Name |
% |
---|---|---|
Phase A | ||
Deionized Water | Aqua | 68.3 |
Glycerin | Glycerin | 3.0 |
Keltrol CG-SFT2 | Xanthan Gum | 0.4 |
Lincoserve WpH-LO3 | Pentylene Glycol , Caprylyl Glycol, Propanediol, Ethylhexylglycerin | 1.0 |
Potassium Hydroxide 10% | Potassium Hydroxide | 0.6* |
Phase B | ||
Kostol NatureMuls1 | Candelilla/Jojoba/Rice Bran Polyglyceryl-3 Esters, Glyceryl Stearate, Cetearyl Alcohol, Sodium Stearoyl Lactylate | 4.5 |
White Beeswax1 | Beeswax | 2.0 |
Bayberry Wax1 | Myrica Cerifera (Bayberry) Fruit Wax | 1.0 |
AR Cocoa Butter1 | Theobroma Cacao (Cocoa) Butter | 4.0 |
Kester Wax K-3851 | Cetyl Myristate | 5.0 |
Lecinol S-104 | Hydrogenated Lecithin | 0.2 |
Lipocol O-955 | Oleyl Alcohol | 4.0 |
Jeechem CTG6 | Caprylic/Capric Triglyceride | 6.0 |