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Advise on separating creams.

Postby cphiandee » Sun Mar 25, 2018 10:03 am

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Re: Advice on separating cream

Postby staff » Wed Mar 28, 2018 10:34 am

Hello, the team asked. 1. Mixing process 2. At the top which looks white, is the bubble or not at present? (Member asked on Sunday. Today is Wednesday) I don't know how much the bubble has dropped. Because the team see from the picture Still can't see which part is the separator. because I understand The white part above is the bubble.
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Re: Advice on separating cream

Postby cphiandee » Wed Mar 28, 2018 1:31 pm

1. Mixing process
Divide the ingredients into 4 parts. 1. Blend the water + Reshape Gel with a blender. until it becomes a gel at 40 degrees (let me spin it for you) Spinning cycle unknown) 2. Add ingredients that are water phase consisting of Activated Resorcinol S™ 2.00 Yeast Radiance™ 1.50 1,2-Hexanediol 1.50 Tranexamic Acid (Trans-White™) 1.40 Ethyl Ascorbic acid 1.00 Creatine 100 1.00 4MSK (Potassium Methoxysalicylate) 1.00 Carnitine 1.00 Willow Bark Extract 0.90 Dipotassium Glycyrrhizate 0.80 WhiteCumin™ 2x 0.80 Rice Vitamin 0.80 Allantoin 0.30 Panthenol 0.30 Disodium EDTA 0 .20 Hyaluronic Acid Nano 0.20 Hyaluronic Acid Standard 0.10 3. Add oil phase Bisabolol ( Alpha Bisabolol ) 0.30 4.emulsion phase gradually sprinkle powder Phospholipid ( Hydrogenated Lecithin ) 2.50 Centella Asiatica Extract 0.75
2. At the top, which looks white, is a bubble or not?
It's a creamy texture, not a different color bubble. The bottom resembles a light yellow gel. clearly separated from each other It may be caused by incomplete beating of the gel. so thought to change Gel Maker / cream maker Others are easier to use.
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Re: Advice on separating cream

Postby cphiandee » Wed Mar 28, 2018 1:36 pm

I want to mix it myself again by mixing it with a big beaker and a glass stick. Please give me advice.
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Re: Advice on separating cream

Postby staff » Wed Mar 28, 2018 8:16 pm

Hello
Divide the ingredients into 4 parts. 1. Blend water + Reshape Gel ] Reshape Gel with a blender. until it becomes a gel at 40 degrees (let me spin it for you) Spin cycle unknown)
The blender used. What is the shape of the spinning head? and when this process is complete Can you get a homogeneous gel texture? How well do you get along?
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Re: Advice on separating cream

Postby cphiandee » Thu Mar 29, 2018 1:43 pm

The blender used What is the shape of the spinning head? and when this process is complete Can you get a homogeneous gel texture? How well do they fit together?
- Use the takraw head - After blending, the cream is better. Previously, try Xanthan Gum but doesn't like meat. Gel, so I switched to using it. Reshape Gel
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Re: Advice on separating cream

Postby cphiandee » Fri Mar 30, 2018 9:09 pm

Based on the current cream used. If adding these substances to increase the stability of the cream Can you fix the separation problem? LipidSoft™ Lite Cetearyl Alcohol Glyceryl Stearate SE Light Cream Maker™ Pro Polymer™ which will divide the Active substance into 3 parts as follows: A[/b] ] Oil Phase (use 60 degrees heat to help melt ) Protec™ OX LipidSoft™ Lite Cetearyl Alcohol Glyceryl Stearate SE Light Cream Maker™ [u:1wx342v a]B Water Phase (use room temperature to mix) Rose Water Disodium EDTA Pro Polymer™ Yeast Radiance™ Willow Bark Extract Activated Resorcinol S™ WhiteCumin™ 2x 1,2-Hexanediol Creatine 100 Carnitine Panthenol Odor-Kill™ Allantoin Hyaluronic Acid Nano Hyaluronic Acid Standard Dipotassium Glycyrrhizate is electrolyte, add the last After getting the gel C Emulsion Phase (add the last, gradually sprinkle) Phospholipid ( Hydrogenated Lecithin ) Centella Asiatica Extract Bisabolol ( Alpha Bisabolol ) by leaving A to cool and mixing with B and C (hand stirred).
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Re: Advice on separating cream

Postby staff » Mon Apr 09, 2018 8:34 pm

Hello, takraw head Cannot be used to blend cream The aforementioned head is foaming, creating bubbles, not blending the cream together. The meaning that the members said that the cream was better, should mean fluffy or not? are the air bubbles in the cream according to the picture that the member sent It indicates the presence of foam in the cream. and segregation symptoms which is caused by the use of improper blender If members can't use other blenders, hand stirring will give better results. Spinning with a takraw head for a new recipe Please inform the % of each item. for the team to check as well whether it can be coordinated or not
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