| Phase | Trade Name | INCI | % |
|---|---|---|---|
| A | Aqua | 84.65 | |
| A1 | AGENAJEL 21.387 | Zea Mays Starch | 3 |
| A2 | Xanthan Gum | 0.25 | |
| Glycerin, Aqua | 3 | ||
| p-Anisic Acid | 0.1 | ||
| B | Glyceryl Caprate | 1 | |
| Triethyl Citrate | 5 | ||
| C | Alcohol, Saccharomyces Ferment | 3 |
PROCEDURE
1. Dissolve A1 in the water of phase A while homogenizing for 2 min.
2. Dissolve A2 in phase A, add A3 and heat up to 78 °C. Make sure that p-Anisic Acid is completely dissolved.
3. Heat phase B to 78 °C. Emulsify B to A while stirring. Homogenize.
4. Cool down to room-temperature. Add phase C below 40 °C.
5. Adjust pH-value if necessary.
