Multigel to Milk
Formulation
| Name | Ingredient | Supplier | % |
|---|---|---|---|
| Phase A | |||
Sucragel CF Glycerin & Caprylic/Capric Triglyceride & Aqua & Sucrose Laurate | Glycerin & Caprylic/Capric Triglyceride & Aqua & Sucrose Laurate | Alfa Chemicals | 20.0 |
Sucrablend SP Sucrose Palmitate & Sucrose Stearate | Sucrose Palmitate & Sucrose Stearate | Alfa Chemicals | 1.0 |
| Phase C | |||
Fragrance/essential oils Parfum | Parfum | — | 0.5 |
| Phase B | |||
Labrafac CC Caprylic/Capric Triglyceride | Caprylic/Capric Triglyceride | Gattefossé | 77.5 |
| Phase D | |||
Water Water | Water | — | 1.0 |
Preparation:
Mix together Phase A and heat to 70°C (avoid the hot plate which might heat too much and caramelize the Surfhope).
Heat Phase B in a separate beaker to 70°C .
Start the propeller in Phase A at quite a fast speed and then slowly add Phase B into the mixture.
Adjust the stirring speed upon the viscosity of the gel (it should increase as the oil is added).
Allow cooling down to room temperature and add Phase C and D.
Notes:
Stable at least 4 months at 45°C.
(Note: the gel turns translucent at 45°C)
N.B Sucragel CF can be replaced with Sucragel AP at 15%
Clear oily gel
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