Norwegian Hand Cream

Manufacturing procedure

1. Weigh all the ingredients of phase A in the main beaker.
2. Heat phase A until 85°C.
3. Mix phase A under high stirring with Ultra Turrax until a good homogenisation.
4. Add phase B below 40°C and adjust pH to 5-6.

Comments

Properties
pH: 5.5
Viscosity - Brookfield (S06,10rpm,1min): 78000Cps

Assessment
The skin feels soft and nourished.

Ingredients
Glycerine 4811 is a good humectant.
Radiacid 0152 gives consistency to the formulation.