MARSHMALLOW BLUR
Solabia Group
Water
Aqua (Water)
QSP 100
Preservatives
0.20
Butylene Glycol
Butylene Glycol
2.00
Glycerin
Glycerin
2.00
VISCOPURE®
Glucomannan / Xanthan Gum
Solabia Group
0.35
DUB IPP
Isopropyl Palmitate
Stearinerie Dubois
8.00
Natural Hazelnut T Butter
Corylus Avellana (Hazelnut) Seed Oil Hydrogenated Hazelnut Oil
Naturochim
2.00
Soja Wax
Hydrogenated Soybean Oil
Aromazone
1.50
Montanov 68 Mb
Cetearyl Alcohol / Cetearyl Glucoside
Seppic
3.00
Corn Starch
Zea Mays (Corn) Starch
Aromazone
2.00
Perfume vanille gourmande
Parfum (Fragrance)
Mane
0.50
Sol. Col. 0.5% Red 4
Aqua (Water) / Glycerin / Ci 14700 (Red 4)
Eau
0.18
Preparation:
Prepare phase A and heat up to 80°C| Add B to A and homogenize for few minutes | Heat phase C to 80°C and then emulsion C into A+B | Cool down to 35°C and add D and E into the emulsion
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While every effort has been made to reproduce these formulations correctly, the Publisher of this website cannot accept any liability for the information presented. All formulations are provided in good faith, but no warranty is given as to accuracy of information or results, or suitability for a particular use, nor is freedom from patent infringement to be inferred. Formulations are offered solely for consideration by the participating manufacturers. Continued use of this web site infers acceptance of this disclaimer.
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