Body Cream Production - A Business Idea
I don't think there is anybody who does not use body cream at any point in time or the other. If at all there is any, then there are minority. What I'm trying to drive at is that there is huge market for anyone who cares to venture into the production of body cream, in his journey to attain financial freedom through establishing his/her business. If you long to have additional sources of income, then I suggest this business is worth your consideration.
Observe that the rate of addition and the air entrapment is properly done because the dispersed phase is critically important in the efficiency of emulsification. In order to avoid the entrapment of air, cooling should be done gradually and with continuous stirring to ensure homogeneity. After cooling to between 30 - 40 degrees, the solution will be homogenized to form cream.
How to Make Body Cream
Chemicals needed (in percentage composition of body cream)
- Stearic acid - - - - - - - - - - - - - - - - - - - - - - - 15 - 20%
- Glycerine - - - - - - - - - - - - - - - - - - - - - - - - - 8 - 12%
- Alkaline (i.e. potassium hydroxide (KOH)) - - 0.5 - 15%
- Water - -- - - - - - - - - - - - - - - - - - - - - - - - - 65 - 75%
- Preservative - - - - - - - - - - - - - - - - - - -- - - - as required
- Mineral oil - - - - - - - - - - - - - - - - - - - - - - - as required
Equipment required for production
- Big bowl
- Stirrer
- Industrial mixer
- Measuring scale
Body Cream Production Process
The oil emulsifiers and other oil soluble components are mixed and heated in a covered container to 75 degrees centigrade. The water soluble components like alkaline and preservatives are mixed with required quantity of water and heated in a covered container to 75 degrees also. The oil soluble components are labeled A while the water soluble components are labeled B. Both components should be maintained at 75 degrees. Component B is slowly added to component A.Observe that the rate of addition and the air entrapment is properly done because the dispersed phase is critically important in the efficiency of emulsification. In order to avoid the entrapment of air, cooling should be done gradually and with continuous stirring to ensure homogeneity. After cooling to between 30 - 40 degrees, the solution will be homogenized to form cream.
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