China Wholesale Deep Conditioner For Natural Hair Factory Suppliers - Uni-Carbomer 981 / Carbomer – Uniproma

Product Paramete

Trade name	Uni-Carbomer 981
CAS No.	9003-01-04
INCI Name	Carbomer
Chemical Structure
Application	Lotion / cream and gel
Package	20kgs net per cardboard box with PE lining
Appearance	White fluffy powder
Viscosity (20r/min, 25°C)	2,000-7,000mpa.s (0.2% water solution)
Viscosity (20r/min, 25°C)	4,000- 11,000mpa.s (0.5% water solution)
Solubility	Water soluble
Function	Thickening agents
Shelf life	2 years
Storage	Keep container tightly closed and in a cool place. Keep away from heat.
Dosage	0.1-1.5%

Application

Carbomer is an important thickener. It is a high polymer crosslinked by acrylic acid or acrylate and allyl ether. Its components include polyacrylic acid (homopolymer) and acrylic acid / C10-30 alkyl acrylate (copolymer). As a water-soluble rheological modifier, it has high thickening and suspension properties, and is widely used in coatings, textiles, pharmaceuticals, construction, detergents and cosmetics.

Uni-Carbomer 981 is a crosslinked acrylic polymer with similar properties to Carbomer 941. It has long rheological properties and can form permanent emulsion and suspension with low viscosity in ionic system, but its solvent system is environmentally friendly cyclohexane and ethyl ester ethyl ester.

Features and Benefits:
1. Outstanding long flow property
2. Highly efficient at moderate and low concentration.
3. High clarity
4. Resist temperature effect to viscosity

Recommended Applications:
1. Topical lotions, creams and gels
2. Clear gels
3. Moderately ionic systems

Advice:
The recommended usage is 0.2 to 1.5 wt%
While stirring, the polymer is evenly spread in the medium, but avoid agglomeration, stirring sufficiently to disperse it.
The polymer with pH of 5.0 ~ 10 in middle and medium has better thickening property.Neutralizer should be selected correctly in the system with water and alcohol.
High speed shearing or stirring should be avoided after neutralization to reduce viscosity loss.