SensoActive Gel Formula No. NAD064-11-05A

By: TOM BRANNA

Editor

Ingredients

%

Phase A

Water (deionized)
q.s.to 100

Glycerin (Sigma Aldrich)
2.00

Rhodicare D (Rhodia Novecare) (Xanthan gum)
0.10

Natrlquest E30 (Innospec) (Trisodium ethylenediamine disuccinate)
0.30

Phase B

Olivem 1000 (HallStar Italia) (Cetearyl olivate, sorbitan olivate)
3.00

Sensolene (HallStar Italia) (Ethylhexyl olivate)
5.00

Sensolene Care DD (HallStar Italia) (Lauryl olivate)
1.00

BioChemica cupuau00c3u00a7u butter u00e2u0080u0094 Ultra Refined (HallStar) (Theobroma grandiflorum seed butter)
0.50

Triticum Vulgare (Wheat) germ oil (ACEF)
0.50

Cetiol CC (BASF) (Dicaprylyl carbonate)
3.00

Anoxid BHT (Dott. Formenti) (BHT)
0.10

Cosmedia SP (BASF) (Sodium polyacrylate)
0.30

Phase C

Eurol WHT (HallStar Italia) (Glycerin, water, olea europaea extract, arctostaphylos uva ursi extract)
0.25

Menthol (ACEF) (Menthol)
0.30

Ethanol (Sigma Aldrich) (Alcohol)
3.00

Preservative
q.s.

Fragrance
q.s.

Procedure

Prepare phase A, using a suitable dispersion unit (e.g. Silverson, Ultra Turrax, etc.), to disperse the xanthan gum. Heat to 70-75u00c2°C. In a separate vessel, add phase B ingredients separately and heat to 70u00e2u0080u009375u00c2°C. Add phase B to phase A, using a suitable dispersion unit to homogenize. Cool to 40u00c2°C, using a water bath while homogenizing. Add phase C ingredients and homogenize for a few more minutes. Cool to room temperature while stirring.

Properties

Appearanceu00e2u0080u0094White fresh gel-cream, good spreadability, fast absorption, velvety after-feel. Fresh odor. Viscosityu00e2u0080u00947000u00e2u0080u00938000 cP (10 rpm, Brk RVDV-E, Sp. T-B, after 24 h at room temperature); pHu00e2u0080u00946.0u00e2u0080u00937.0.