“Improved” Ice Cream Repair
Reference ID
G105-134.08
Phase | Ingredient | INCI Name | % (wt) |
---|---|---|---|
A | Deionized Water | Water | 51.00 |
Carbopol Ultrez 10 Polymer | Carbomer | 0.25 | |
Procol SA-2 | Steareth-2 | 1.00 | |
B | Gransil VX-418 | Bis-Stearyl Dimethicone | 20.00 |
Eutanol G | Octyldodecanol | 6.00 | |
AJK-OD2046 | Octyldodecanol (and) Dibutyl Lauroyl Glutamide (and) Dibutyl Ethylhexanoyl Glutamide | 3.00 | |
Protasorb L-20 | Polysorbate 20 | 3.00 | |
Jeechem GMS-165 | Glyceryl Stearate (and) PEG-100 Stearate | 3.00 | |
Protachem CS-50 | Cetearyl Alcohol | 1.00 | |
Performalene 400 Polyethylene | Polyethylene | 8.50 | |
C | Gransil PSQ | Polymethylsilsesquioxane | 2.00 |
D | Euxyl PE 9010 Phenoxyethanol (and) | Ethylhexylglycerin | 1.00 |
E | TEA, 99% | Triethanolamine | 0.25 |
Procedure
- Combine Phase A in the main kettle and mix at 75-80°C.
- Combine Phase B in a side kettle and mix at 90-95°C for 40 minutes until all solids are dissolved.
- Add phase B to Phase A. Homogenize until uniform.
- Add Phase C to the main kettle. Homogenize until uniform.
- Add Phase D at 50-60°C to the main kettle. Homogenize until uniform.
- Add Phase E to the main kettle. Homogenize until uniform.
- Pour between 45-50°C.