NATURAL FITNESS FOOT CREAM
Preparation:Heat phase A and phase B up to 78°C. Disperse phase A1 in phase A and dissolve B1 in phase prior emulsification. Emulsify phase B into phase A. Homogenise for approx. 2 minutes using an Ultra-Turrax. Cool down to 35°C under stirring and add phase C. Adjust pH value with phase D if necessary.
Notes:Properties Appearance: white cream pH: 5.0 – 5.5. Viscosity (Brookfield: Helipath TF; Speed 10): Approx. 40,000 mPas. Centrifugation (4,000 rpm, 15 min.): No separation. Stability: More than 3 months stable at 20°C, 40°C and 4°C. Microbiological Stability: Proven.
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