Farmal/ Corn Products
| A. | |
| Water (aqua) | 70.00 |
| Acetylated distarch phosphate (Farmal 2141, Corn Products) | 5.00 |
| B. | |
| Guar hydroxypropyl trimonium (Mackernium C-14S, McIntyre Group) | 0.80 |
| C. | |
| Maltodextrin (Farmal MD10, Corn Products) | 2.0 |
| Hydrolized corn starch (Globe 16720, Corn Products) | 10.00 |
| Dextrose (Farmal DX 02002, Corn Products) | 1.80 |
| Zea Mays (corn) oil (Corn Oil, Corn Products) | 0.50 |
| Sugar Polyol | 0.50 |
| Açai fruit (ethanol extract) | 0.50 |
| Glycerin, 99.5% (USP) | 5.00 |
| Avena sativa (oat) bran (Oat Bran Native OBC N-20) | 0.30 |
| Lecithin, unbleached | 0.20 |
| Sodium chloride | 0.30 |
| Fragrance (parfum) | 0.20 |
| FD&C Yellow No. 5 and Blue No. 1 (Emerald Green Dye) | 0.01 |
| Phenoxyethanol (and) caprylyl glycol (and) potassium sorbate (and) water (aqua) (and) hexylene glycol (Jeecide CAP-5) | 1.50 |
Procedure: Combine A at RT with vigorous stirring. Steadily B to A. Continue stirring at low shear until completely dissolved and gel begins to form. Leave the composition unstirred for 20 min. to form a high viscosity slightly opaque gel. Separately combine C at 45-50ºC under low shear until homogeneous viscous material is formed. Bring composition to RT. 3. Add C to AB using low shear blender. Finished product pH=6.2.
