NUTRICREAM
Preparation:
Manufacturing Procedure: 1. Heat A and D up to 70-75°C. 2. Add premix B into A and stir until the gel is fully developed. 3. Add C into AB. 4. Keep ABC at 70-75°C under slow stirring for 20 minutes to hydrate phospholipids. 5. Add D into ABC under medium stirring and maintain stirring rate for 5 minutes to emulsify. 6. Increase stirring rate up to maximum level for 3 minutes to homogenize the emulsion. 7. Cool down under medium stirring. 8. Add E and F below 40°C. 9. Adjust the pH if necessary.Notes:
Formula Specifications: Aspect: White cream. Viscosity (Rheo ELV 8, spindle 4, 6 rpm, 3 min): 20 000 - 30 000 mPa.s pH: 5.0 - 5.5 Centrifugation (3000 rpm, 20 min): StableDisclaimer
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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