MOISTURISING MAGNOLIA CREAM GEL

Manufacturing Process Phase A: Prepare phase A and melt at 50 °C, then cool down to room temperature. Phase B: Prepare phase B and stir for 10 min. Phase C: Prepare all ingredients of phase C except water. Slowly add the water and stir until completely dissolved. Combine phase A and B and homogenise. Add phase A+B slowly to phase C under stirring. Adjust pH to 5.5 +_ 0.05. Specification Appearance: has not

MOISTURISING BODY YOGHURT

Manufacturing Process Phase A: Combine all ingredients of phase A. Phase B: Combine all ingredients of phase B while stirring. Add phase A into phase B and homogenise until everything is dissolved. Adjust the pH to 6.5 +_ 0.05. Specification Appearance: White cream pH: 6.5 +_ 0.05 Stability: Microbiological stability proven, no separation after centrifugation (4000 rpm, 30 min)has not
×
FÜR UNSEREN NEWSLETTER ANMELDEN!
Bleiben Sie immer auf dem Laufenden! Wir senden Ihnen in unregelmäßigen Abständen Neuigkeiten und Updates über unser Unternehmen, Markteinblicke und neueste Innovationen.
[borlabs-cookie id="brevo" type="content-blocker"] [/borlabs-cookie]