Fragrance Gel Base

Fragrance Gel Base


perfume base gel for creating gel texture By using at a rate of only 1.5%, it can form semi-solid and clear gels. 

Price 193.00 ฿ This special price only valid for web order

gram (mininum 50 gram)

Unit price will be cheaper for larger size
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>50,000g Discount 5% , >100,000g Discount 10%


piece(s), Packing Cost : 10฿/pcs
The product will be packed based on the requested quantity

Expiration: 01/2025 (Lot: 5ULF94)

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  • Technical

perfume base gel for creating gel texture By using at a rate of only 1.5%, it can form semi-solid and clear gels.


Recipe example

Section A:

Fragrance Gel Base 1.5%

Glycerin 3%

Water 86.5%

Heated to 80 degrees, stir until completely dissolved.


Section B:

any perfume 1%

Flora Solve Clear 8%

Mix well until clear.


Add Part B to Part A while it is liquefied. Stir to combine and wait for it to cool.

If you want to increase the proportion of perfume can be added if found that the gel texture is cloudy can increase the utilization rate Flora Solve Clear make it higher

To add color, use water soluble paint


Use: perfume gel products soft or hard meat depending on the amount of use Fragrance Gel Base 

Product characteristics: white powder

dissolution : can be dissolved in hot water

Storage: For long-term storage store at room temperature Avoid heat, humidity and sunlight, age at least 24 months *** Do not touch moisture ***

INCI Name : Carrageenan, Gelatin


Storage: Store under room temperature. Avoid Heat & Light.

Shelf Life: 24Months from manufacturing or testing date (Current Lot will expire: 01/2025)

Dosage (Range): 90% - 100%

Mix Method: Add into water phase. Heat tolerant.

Heat Resistance: Avoid heat above 80C

Stable in pH range: 3.5 - 9

Product Specification:

Test Specification
Appearance White/yellowish powder
Odour Odourless
Moisture (105C, 4h) 12% Max
Particle Size 90% pass 80 mesh
Viscosity (1.5%, 75C, #1 sp 30rpm) 5mPa.s. Min
pH (1.5% w/w, 60C) 7-10
As 3ppm Max
Pb 5ppm Max
Cd 2ppm Max
Hg 1ppm Max
Acid Insoluble Ash 1% Max
Total plate count 5000CFU/g Max
Yeast and Moulds 300CFU/g Max
Escherichia Coli 30MPN/g Max
Salmonella Negative


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