"Amerchol" L-101/1 "Solulan" 16/3 Add the "Veegum" to the water slowly, agitating continually until it is smooth. Heat A to 75'C. Heat B to 70'C with slow mixing until uniform. Add A to B with slow agitation. Allow to cool to 40'C, add preservative and perfume, and package while warm. Product is an opaque, viscous cream. FORMULA No.8 (Bar 5. "Polawax"/0.50 "Bentonite" 670/10.4 Titanium Dioxide/0.8 "Maprofix" TAS/8.0 Fine Pumice/0.8 "Amerlate" P/2.0 "Onamer" M/2.6 Propylene Glycol/4.0 Perfume/0.2 Distilled Water/73.2 6. Deionized Water/q.s. 100.00 A: "Veegum"/1.0 Water/50.7 B: Cetyl Alcohol/0.3 Stearyl Alcohol/0.3 7. Borax/1.30 Lanacet/1.0 "Tween" 60/3.0 "Nimlesterol" D/5.0 Stearic Acid/4.4 "Vanseal" CS/3.3 "Pluronic" 25R8 Polyol/12.0 Sodium Lauroylisethionate/20.0 Aromox C/12W/2.0 Preservative and Perfume/q.s. A: "Veegum" 89RE/1.0 8. Methyl
配制方法:
Blend A in part of B, then add the balance of B and blend well. Heat C to 70-75'C. Add A and B to C with agitation until uniform. Press into bar or cake. the final pH should be about 5.0.