Broad Spectrum SPF 36, PFA (PPD) 11 Sunscreen Cream Formula JZ2-302C

Hallstar
Phase
Product
INCI Name
Supplier
Volume
A
Water [Deionized]
59.60
Versene™ NA
Disodium EDTA
Dow Chemical
0.050
B
Rhodicare® XC
Xanthan Gum
Rhodia
0.150
C
Superol™ K Glycerine 99.7% USP/FCC Kosher
Glycerin
P&G Chemicals
4.00
CoSept™ PEP
Phenoxyethanol, Methylparaben, Ethylparaben, Butylparaben, Propylparaben, Isobutylparaben
HallStar
0.50
D
Finsolv® TN
C12-15 Alkyl Benzoate
Innospec
7.00
Escalol® 557
Ethylhexyl Methoxycinnamate [Octinoxate]
ISP
7.50
Neo Heliopan® 303
Octocrylene [Octocrylene]
Symrise
2.80
SolaStay® S1
Ethylhexyl Methoxycrylene
HallStar
4.00
Spectrasolv® DMDA
Dimethyl Capramide
HallStar
1.00
E
Parsol® 1789
Butyl Methoxydibenzoylmethane [Avobenzone]
DSM Nutritional
3.00
F
HallStar® GMS SE/AS
Glyceryl Stearate, PEG-100 Stearate
HallStar
2.00
HallStar® GMS
Glyceryl Stearate
HallStar
0.40
Ganex® V-220
VP/Eicosene Copolymer
ISP
2.00
Emulsiphos®
Potassium Cetyl Phosphate, Hydrogenated Palm Glycerides
Symrise
2.00
G
Simulgel™ 600
Acrylamide/Sodium Acryloyldimethyltaurate Copolymer, Isohexadecane, Polysorbate 80
SEPPIC
2.00
H
MSS-500W
Silica
Kobo Products
2.00

Preparation:

Add A to main vessel and start center-stir (prop) mixing. When dissolved, add B and mix until fully incorporated. Start heating to 85°C, and add pre-blended phase C ingredients. To a secondary vessel, add D, start mixing, and add E. When dissolved, heat to 85°C, then add phase F ingredients, in order. With both phases at 85°C and homogeneous, add oil phase (D–F) to water phase (A–C), with stirring. After mixing for ten minutes, start cooling and homogenize until batch reaches 55°C; then resume sweep mixing with continued cooling. At 50°C or lower, add G. When again smooth, add H, replace any water lost to evaporation, and mix until smooth. When at desired filling temperature, stop cooling and mixing, perform final quality assurance checks and package product

Notes:

PRODUCT PROPERTIES (25°C) Appearance: light yellow cream Viscosity (RV, T-D, 5, 20 & 100 rpm, cP): 119400, 36000 & 9400 pH: 5.86 Stability: acceptable through three freeze thaw cycles and after 2 months at 45°C
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