SNOW CREAMY EYE SHADOW
Preparation:
Manufacturing Procedure: 1. Heat A and C up to 80°C 2. Mix B. 3. Add B into A under stirring until the gel is developed. 4. Add C into AB under strong stirring and mix until the product is thick and homogeneous. 5. Cool down under slow stirring. 6. Add D, E and F below 40°C. 7. Adjust the pH if necessary.Notes:
Formula Specifications: Aspect: Sparkling ivory gel cream. Viscosity (Rheo ELV-8, spindle 4, 3 min, 6 rpm): 40 000 - 50 000 mPa.s pH: 5.0 - 5.5 Centrifugation (3000 rpm, 20 min): Stable * = Distributed in France by Lucas Meyer Cosmetics and Unipex Solutions.Disclaimer
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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