FORMULIERUNGEN

Phase A: Combine all ingredients of phase A and stir until everything is completely dissolved.
Phase B: Adjust pH to 5 – 6 and add phase B. Heat to 75°C.
Phase C: Combine all ingredients of phase C and heat to 75°C.
Add phase C to phase A/B while stirring.
Phase D: Add phase D under 40 °C and homogenise.
Adjust the pH to 5.5 ± 0.05.

Appearance: White high viscous cream
pH: 5.5 ± 0.05
Stability: No separation after centrifugation (4000 rpm, 30 min), stable for 3 months at room temperature and 40 °C
Microbiological stability: proven

Phase A: Combine all ingredients of phase A and stir until everything is dissolved.
Phase B: Premix all ingredients of phase B and add to phase A while stirring.
Phase C: Combine the ingredients of phase C and add them to the formulation. Stir until everything is homogeneous.
Adjust pH to 5.5 ± 0.05.

Appearance: Clear, transparent, low viscous gel
pH: 5.5 ± 0.05
Stability: No separation after centrifugation (4000 rpm, 30 min), stable for 3 months at room temperature and 40 °C
Microbiological stability: proven

Phase A: Combine all ingredients of phase A and stir until everything is completely dissolved.
Phase B: Add phase B to A while stirring. Then heat the water phase to 70-75 °C.
Phase C: Combine all ingredients of phase C and heat to 75°C. Phase D is added to the oil phase just before emulsion is formed.
Add phase C+D to the water phase while stirring. Homogenise at 40°C.
Add phase E to the emulsion.
Adjust the pH to 5.5 ± 0.05.

Appearance: Light beige, white cream
pH: 5.5 ± 0.05
Stability: No separation after centrifugation (4000 rpm, 30 min), stable for 3 months at room temperature and 40 °C
Microbiological stability: proven

Phase A: Combine all ingredients and stir until everything is completely dissolved.
Phase B: Combine phase B separately and add phase B to phase A under soft stirring.
Phase C: Add phase C and stir until everything is completely dissolved.
Adjust the pH to 5.5 ± 0.05.

Appearance: Transparent viscous gel
pH: 5.5 ± 0.05
Stability: No separation after centrifugation (4000 rpm, 30 min), stable for 3 months at room temperature and 40 °C
Microbiological stability: proven

Phase A: Combine all ingredients of phase A and stir until everything is dissolved. Heat to 65 °C.
Phase B: Prepare all ingredients of phase B and heat to 65 °C.
Add phase B to phase A under stirring. Homogenise.
Adjust the pH to 5.5 ± 0.05 if necessary.

Appearance: White viscous gel cream
pH: 5.5 ± 0.05
Stability: No separation after centrifugation (4000 rpm, 30 min), stable for 3 months at room temperature and 40 °C
Microbiological stability: proven

Phase A: Combine all ingredients of phase A.
Phase B: Melt all ingredients of phase B (35-40°C) and add to phase A. Mix until everything is homogeneous.
Press mixture into molds.

Appearance: Solid, white bar
Stability: stable for 3 months at room temperature and 40 °C
Microbiological stability: proven (Water activity value less than 0.75)

Phase A: Combine all ingredients of phase A. Pre-dissolve Cosphaderm® X 34 in glycerol and it to phase A. Stir until completely dissolved.
PhaseB: Add phase B to phase A.
Phase C: Pre-dissolve menthol in Cosphaderm® Propanediol natural and then add to phase A+B with the other raw materials.
Phase D: Add phase D and mix homogeneously.
Adjust pH value to 6.8-7.0.

Appearance: Transparent, high viscous gel
pH: 6.8 – 7.0
Stability: No separation after centrifugation (4000 rpm, 30 min), stable for 3 months at room temperature and 40 °C
Microbiological stability: proven

Phase A: Combine all ingredients of phase A and stir until everything is completely dissolved.
Phase B: Combine all ingredients of phase B.
Heat both phases separately to 75 °C and add phase B to A while stirring. Stir cold and homogenise at 40°C.
Adjust the pH to 5.5 ± 0.05.

Appearance: White high viscous emulsion
pH: 5.5 ± 0.05
Stability: No separation after centrifugation (4000 rpm, 30 min), stable for 3 months at room temperature and 40 °C
Microbiological stability: proven

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 and melt at 40-50 °C. Then add phase A to phase B while homogenising.

Appearance: White viscous lotion
pH: 5.5 ± 0.05
Stability: No separation after centrifugation (4000 rpm, 30 min), stable for 3 months at room temperature and 40 °C
Microbiological stability: proven

Phase A: Combine all ingredients of phase A. Slowly add Cosphaderm® X 34 to phase A and stir until completely dissolved.
Phase B: Combine all ingredients of phase B.
Heat both phases separately to 80-85 °C.
Add phase B to phase A under strong stirring and homogenise the formulation.
Adjust pH to 5.5 ± 0.05.

Appearance: Shiny, off-white high viscous cream
pH: 5.5 ± 0.05
Stability: No separation after centrifugation (4000 rpm, 30 min), stable for 3 months at room temperature and 40 °C
Microbiological stability: proven

Combine all ingredients of phase A, heating to 75 °C. When everything has melted, add phase B. Take off heat and fill into packaging.

Appearance: Solid, yellowish balm
Stability: stable for 3 months at room temperature and 40 °C
Microbiological stability: proven (Water activity value less than 0.75)

Phase A: Combine all ingredients of phase A and stir until everything is completely dissolved. Heat to 70-75 °C.
Phase B: Combine all ingredients and heat to 75 °C. Add then phase B to phase A under strong stirring and homogenise.
Phase C: Dissolve the menthol in Cosphaderm® Hexiol natural and add below 40°C.
Phase D: Add phase D below 40 °C.
Adjust the pH to 5.5 ± 0.05.

Appearance: White viscous lotion
pH: 5.5 ± 0.05
Stability: No separation after centrifugation (4000 rpm, 30 min), stable for 3 months at room temperature and 40 °C
Microbiological stability: proven

Phase A: Combine all ingredients of phase A and raise the pH to 11 under stirring to dissolve cinnamic acid. When everything is dissolved, lower the pH back to 6 again.
Add phase B to A and stir until everything is dissolved. Heat phase A/B to 75 °C.
Phase C: Combine all ingredients and heat to 80 °C. Add then phase C to phase A/B under strong stirring and homogenise.
Adjust the pH to 5.5 ± 0.05.

Appearance: White viscous emulsion
pH: 5.5 ± 0.05
Stability: No separation after centrifugation (4000 rpm, 30 min), stable for 3 months at room temperature and 40 °C
Microbiological stability: proven

Phase A: Combine all ingredients of phase A and stir until complete dissolution.
Adjust the pH value to 5.5 ± 0.05.
Phase B: Prepare phase B in a separate beaker.
Add phase B to phase A without stirring.

Appearance: Two-phase system with yellowish oil phase on top of a clear water phase
pH: 5.5 ± 0.05
Stability: stable for 3 months at room temperature and 40 °C
Microbiological stability: proven

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.

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)