Cool Whipped Soufflé Shave Cream

By: TOM BRANNA

Editor

Ingredients

%

Phase A

Deionized Water
58.00

Endiquest GL-47S (Coast Southwest) (Tetrasodium glutamate diacetate)
0.30

Glycerin 99.7% USP Kosher (Coast Southwest)
5.00

Medxtract Witch Hazel (Coast Southwest, Medolla Ltd.) (Hamamelis Virginiana leaf water)
3.00

Bio-based disodium succinate of natural flavor grade 98.0% (Coast Southwest, BioAmber) (Disodium succinate)
2.00

Endinol Mild SCI-85 (Coast Southwest.) (Sodium cocoyl isethionate)
3.00

Phase B

Olive Oil (Coast Southwest) (Olea Europea (olive) fruit oil)
4.40

Stearic Acid (Coast Southwest) (Stearic acid)
9.50

Palmitic Acid (Coast Southwest) (Palmitic acid)
8.00

Myristic Acid (Coast Southwest) (Myristic acid)
4.30

Viv-Fresh (Coast Southwest, Clariant) (Menthyl lactate)
0.20

Beeswax (Coast Southwest, Inc.) (Beeswax)
1.50

Phase C

Sharomix CPC30 (Coast Southwest, Sharon-Laboratories) (Phenylpropanol (and) caprylyl glycol (and) chlorphenesin)
0.80

Phase D

NaOH 40% w/w Solution (Sodium hydroxide)
q.s.

Procedure

Phase A – Add Phase A to main vessel with shear mixing. Begin heating to 158°F to 167°F (70°C to 75°C). Phase B – In a separate vessel, add Phase B in formula order under shear mixing. When the liquid portion of Phase B is added, begin heating to 158°F to 167°F (70°C to 75°C) before adding the solid components. Note: Add solids slowly to avoid clumping. When both phases are uniform and at temperature, add Phase B to Phase A under high shear mixing. Once uniform, begin cool down. Phase C – When Phase AB reaches 140°F (60°C), add Phase C with continuous mixing until uniform. Phase D – When main vessel reaches 122°F (50°C), Q.S. Phase D to a pH of around 7.5 to allow room for drift as product stabilizes at room temperature. At room temperature, homogenize at 3200 rpm, following the time limit of 1 minute per 1 kilogram of product. Note: product will become more uniform and will thicken as it sets. Once final specifications are confirmed, transfer to final container.