MANUFACTURING PROCESS Phase A: Mix all ingredients together and heat to 80-85 °C until everything is melted. Phase B: Add all ingredients of phase B to phase A at 70°C. Phase C: Premix the pigments in the oils until everything is homogeneous and add it to the hot phase A+B and fill into packaging. SPECIFICATION Appearance: Solid stick Stability: stable for 3 months at room temperature and 40 °C Mihas not

MANUFACTURING PROCESS Phase A: Prepare phase A and heat to 60-65 °C. Stir until complete dissolution. Phase B: Let the mixture cool down and add phase B at room temperature. Phase C: Add colour as desired. SPECIFICATION Appearance: Yellowish oil gel with sugar beads Stability: stable for 3 months at room temperature and 40 °C Microbiological stability: proven (Water activity value less than 0.75)has not

MANUFACTURING PROCESS Combine all ingredients of phase A and melt until everything is homogeneous. SPECIFICATION Appearance: Cloudy, thickened oil Stability: Stable for 3 months at room temperature and 40 °C Microbiological stability: proven (Water activity value less than 0.75)has not

Manufacturing Process Phase A: Combine all ingredients and stir until everything is homogeneous. Specification Appearance: Yellow liquid oil Stability: No separation after centrifugation (4000 rpm, 30 min), stable for 3 months at room temperature and 40 °C Microbiological stability: proven (Water activity value less than 0.75)has not

MANUFACTURING PROCESS Phase A: Combine all ingredients of phase A and stir until everything is completely dissolved. Adjust the pH to 5.5 +_ 0.05. Phase B: Combine all ingredients of phase B. Heat phase B to 80 °C and slowly add phase A to B while homogenising. SPECIFICATION Appearance:  White low viscous lotion pH: 5.5 +_ 0.05 Stability: No separation after centrifugation (4000 rpm, 30 min), stabhas not

MANUFACTURING PROCESS Phase A: Combine all ingredients of phase A and heat to 80-85°C until everything is melted. Phase B: Add phase B to phase A. Phase C: Add phase C to the finished formulation. Pour into molds. SPECIFICATION Appearance: Berry-coloured stick Stability: stable for 3 months at room temperature and 40 °C Microbiological stability: proven (Water activity value less than 0.75)has not

MANUFACTURING PROCESS Phase A: Combine all ingredients of phase A and heat to 80-85°C until everything is melted. Phase B: Disperse phase B. Then add phase B to phase A. Phase C: Add phase C to the finished formulation and melt again. Pour into molds. SPECIFICATION Appearance: Red stick Stability: stable for 3 months at room temperature and 40 °C Microbiological stability: proven (Water activity vhas not