Smooth Protective Foot Cream
Hallstar
Preparation:
(use strong mixing, without aeration, throughout) To main vessel, add A, start mixing, and add B. After B has dissolved, add C and heat to 75°C (167°F). Above 60°C (140°F), add D, with mixing. In a separate vessel, combine phase E ingredients and heat, with mixing, to 75°C (167°F). When at 75°C (167°F), add F to E, mixing to uniformity. Add E–F to A–D, with continuous mixing. When emulsification is complete (particle size is uniform; at least fifteen minutes), with continued mixing, cool batch to room temperature and perform final quality assurance checks.Notes:
PRODUCT CHARACTERISTICS (25°C) Appearance: White cream pH: 7.9 Viscosity (Brookfield, Model RV, T-Bar D, 5, 20 & 100 rpm; cP): 190000, 54000 & 15000 Stability (three freeze-thaw cycles): Passed Stability (six months at 45°C): PassedDisclaimer
While every effort has been made to reproduce these formulations correctly, the Publisher of this website cannot accept any liability for the information presented. All formulations are provided in good faith, but no warranty is given as to accuracy of information or results, or suitability for a particular use, nor is freedom from patent infringement to be inferred. Formulations are offered solely for consideration by the participating manufacturers. Continued use of this web site infers acceptance of this disclaimer.
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