D: Flavor/1.0 E: Sodium Lauryl Sulfate/2.0 Preservative/q.s. Add the "Veegum" to the water slowly, agitating continually until smooth. Wet the CMC with glycerin and add to A slowly with agitation. Add C slowly with agitation. Add D and mix. Add E slowly with just enough mixing to obtain a smooth batch. FORMULA No. Dicalcium Phosphate Dihydrate/43.5 A: "Veegum" F/1.25 Sodium Carboxymethylcellulose (med. visc.)/0.70 Water/23.40 B: Saccharin/0.15 Glycerin/8.8 Water/2.00 C: Sorbitol (70% sol'n.)/12.50 Glycerin/12.50 D: Dicalcium Phosphate (dihydrate)/45.00 "Cab-O-Sil"/1.5 E: Flavor/1.00 F: Sodium Lauryl Sulfate/1.50 Preservative/q.s. CMC (95% food grade)/0.5 Sodium Saccharin/0.5 Sodium Benzoate/0.5 Peppermint Oil/0.3 Anise Oil/0.2 Citric Acid/0.5 A: "Veegum"/1.00 Cellulose Gum, CMC-7MF/.25 Distilled Water/21.25 B: Sorbitol (70% sol'n.)/12.50 Glycerin/12.5
配制方法:
Dry blend the "Veegum" F and the CMC. Add to the water slowly, agitating continually until smooth. Add B to A. Add C and D alternately to A and B with mixing. Add E to the mixture, mixing until smooth. Add F to the other components with a minimum of slow mixing to avoid incorporation of air. Note: This formula will have a thin mixing viscosity but, due to the thixotropic nature of "Veegum," well set up in the tube.