Color Pop Butter
Reference ID
G1772-2516.02
| Phase | Ingredient | INCI Name | % (wt) |
|---|---|---|---|
| A | Eutanol G | Octyldodecanol | 38.00 |
| Rheopearl KL2 | Dextrin Palmitate | 12.00 | |
| Salacos 6318V | Trimethylolpropane Triisostearate | 10.00 | |
| B | Granresin MQD-2450 | Dimethicone (and) C24-28 Alkyldimethylsiloxy Trimethylsiloxysilicate | 5.00 |
| Carnauba Wax | Copernica Cerifera (Carnauba) Wax | 1.00 | |
| Refined Candelilla Wax MD-21 | Euphorbia Cerifera (Candelilla) Wax | 3.00 | |
| Performalene 400 Polyethylene | Polyethylene | 5.00 | |
| Gransil SBG-11 | Dimethicone (and) Polysilicone-11 (and) Butyrospermum Parkii (Shea) Butter | 15.00 | |
| D&C Red No. 7, 25% in PTIS | Pentaerythrityl Tetraisostearate (and) Red 7 | 5.00 | |
| Pomegranate FL FY1143 | Flavor | 2.00 | |
| Sweetener Blend OS, Artificial, 134.24208 | Ricinus Communis Seed Oil (and) Saccharin | 2.00 | |
| Ronastar Blue | Calcium Aluminum Borosilicate (and) CI 77891 (and) Silica (and) Tin Oxide | 2.00 |
Procedure
- Combine Phase A. Heat to 120°C and mix until uniform.
- Cool down to 90-95°C.
- Add Phase B to Phase A and mix with homogenizer until uniform.
- Pour samples at 80-85°C.