Mango Body Butter #G3161-152.06
Formulation
| Name | Ingredient | Supplier | % |
|---|---|---|---|
| Phase A | |||
DEIONIZED WATER Water | Water | — | 68.0 |
CARBOPOL ULTREZ 10 POLYMER Carbomer | Carbomer | — | 0.3 |
TEA, 99% Triethanolamine | Triethanolamine | — | 0.3 |
PROCOL SA-2 Steareth-2 | Steareth-2 | — | 0.95 |
| Phase B | |||
PROTACHEM OP Octyl Palmitate | Octyl Palmitate | — | 12.1 |
MANGO BUTTER Mangifera Indica (Mango) Seed Butter | Mangifera Indica (Mango) Seed Butter | — | 4.0 |
PROTASORB S-20 Polysorbate 60 | Polysorbate 60 | — | 1.85 |
JEECHEM GMS-165 Glyceryl Stearate & PEG-100 Stearate | Glyceryl Stearate & PEG-100 Stearate | — | 1.85 |
PROTACHEM CS-70 Cetearyl Alcohol | Cetearyl Alcohol | — | 2.85 |
GRANPOWDER USQ Polymethylsilsesquioxane (and) HDI Trimethylol Hexyllactone Crosspolymer | Polymethylsilsesquioxane (and) HDI Trimethylol Hexyllactone Crosspolymer | — | 2.0 |
GRANSIL VX-402 Stearoxymethicone/Dimethicone Copolymer | Stearoxymethicone/Dimethicone Copolymer | — | 5.0 |
EUXYL PE 9010 Phenoxyethanol & Ethylhexylglycerin | Phenoxyethanol & Ethylhexylglycerin | — | 0.5 |
MANGO MELON FRAGRANCE Fragrance | Fragrance | — | 0.3 |
Preparation:
1.
Combine Phase A in the main kettle and mix at 60-70 C until all solids are dissolved.
2.
Combine Phase B in a side kettle a mix at 60-70 C until all solids dissolved.
3.
Add phase B to Phase A. Mix until uniform.
4
Cool with side sweep to room temperature.
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