Hello, this formula looks correct. It should be a gel that is white and not clear. The reason for the transparency (including probably the nature of the water-oil separation) is from freeze-thaw, which means being refrigerated a lot. Then take it out and set it to room temperature. and then refrigerate again. Then bring it back to room temperature again. Repeat this several times. The recipe will have a stratification problem. When the water part and the oil part are separated, the formula is clear and not cloudy like when it was put together. are you The workaround is to use any emulsifier or
cream maker as a synchronization function (where
Pro Polymer may still be used. but may reduce the ratio a bit like 0.8%) and add
cream maker like
Satin Cream Maker 1% to help perform the harmonization function. reduce the chance of separating the formula To be blended together again. It's not a problem with performance in any way.