Aqueous Cream Vegetable Base Recipe

Application:

PHASE	% W/W	RAW MATERIAL	QTY
			gms per Kg
A	69	DEIONISED WATER	690
	1	SODIUM STEAROYL GLUTAMATE	10
	6	SUNFLOWER OIL	60
	15	SHEA BUTTER	150
	8	CETEARYL ALCOHOL	80
1. HEAT THE MIXTURE TO 70 - 75c
2. MIX UNTIL A UNIFORM EMULSION HAS FORMED (HOMOGENISATION WOULD ASSIST).
3. BEGIN COOLING TO 45 - 50c WITH STIRRING.
B	1	PLANTASERV Q	10
4. ADD THE PRESERVATIVE AND MIX UNTIL UNIFORM.
5. COOL TO ROOM TEMPERATURE
C		DEIONISED WATER	0
6. ADJUST VOLUME/WEIGHT TO COMPENSATE FOR WATER LOSS DURING MANUFACTURE
TOTAL	100		1000