Sterilizing cream adopting stable high-oxidation acid potential water
A technology of acidic potential water and oxidative potential water, used in antifungal agents, topical antibacterial agents, preparations for skin care, etc.
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Embodiment 1
[0014] Example 1, using acid oxidation potential water instead of deionized water to prepare a stable high oxidation acid potential water bactericidal cream. First, pour 1000ml of highly oxidized acidic potential water with a pH of 3.0-6.0 and an available chlorine (Acc) content of 50-100mg / L into a clean glass container, add 20g of glycerin and 2g of ACUSOL 882 leveling modified non-ionic Thickener, mixed evenly under gentle stirring to obtain liquid A. Add 20 g of emulsifier polyacrylamide and polyethylene glycol diacrylate to a mixture of 2 g of vitamin E, 2 g of lanolin and 10 g of cosmetic olive oil, stir, mix and disperse evenly to obtain liquid B. Under gentle and slow stirring, gradually add liquid B into the glass container containing liquid A, and continue to stir slowly, the mixed liquid gradually appears white flocculent solid, continue to stir slowly, white The flocculent solids begin to coagulate, and then continue to stir slowly, and the mixture turns into a wh...
Embodiment 2
[0015] Example 2, using acid oxidation potential water instead of deionized water to prepare a stable high oxidation acid potential water bactericidal cream. First, pour 1000ml of highly oxidized acidic potential water with a pH of 3.0-6.0 and an available chlorine (Acc) content of 50-100mg / L into a clean glass container, add 20g of 1,3-butanediol and 2g of ACUSOL 882 for leveling Modified nonionic thickener, mixed evenly under gentle stirring to obtain liquid A. Add 20 g of emulsifier polyacrylamide and polyethylene glycol diacrylate to 10 g of laurocapram and medical white oil mixture, stir and mix evenly to obtain liquid B. Under gentle and slow stirring, gradually add liquid B into the glass container containing liquid A, and continue to stir slowly, the mixed liquid gradually appears white flocculent solid, continue to stir slowly, white The flocculent solids begin to coagulate, and then continue to stir slowly, and the mixture turns into a white cream. This white cream...
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