| Formula: 74104 | Difficulty level: advanced | Shelf life: min 3 months | pH optimal: 5.0 - 5.5 |
| Phase | Ingredients | Dosage % | Total 50 gr |
| A | Pure / distilled water | 72,7 | 36,35 gr |
| A | Glycerin | 5 | 2,5 gr |
| A | Xanthan gum | 0,3 | 0,15 gr |
| B | Apricot oil | 15 | 7,5 gr |
| B | Emulsifier Vegemuls | 4 | 2 gr |
| B | Cetearyl alcohol | 2 | 1 gr |
| C | Preservative BS | 1 | 0,5 gr |
1. Prepare phase A: premix xanthan gum with glycerin, add to water and mix until a gel is formed.
2. Heat phases A and B separately on a water bath at 75°C in heat-resistant glasses. When both phases have reached the right temperature, remove from the heat source.
3. Add phase B to phase A with stirring, continue stirring until homogeneous.
4. Place the beaker in a bowl of cold water and stir until a homogeneous emulsion is formed.
5. Cool below 40°C, add the ingredient from phase C and mix well until smooth.
6. Measure pH and adjust with lactic acid if necessary.
7. Transfer the mixture to the dedicated container. The consistency will be final the next day.
You can change the apricot oil with another oil or butter, depending on your preference. In phase C you can use a few drops of essential oil or natural fragrant oil if you wish.
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