Cosmetics Formulation Development


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Ask about the ingredients that may cause the product to liquefy.

Postby taeioyou » Thu Jul 11, 2019 2:10 pm

Ingredients(%) oil phase 1. Butter Cream Maker .... .........3 2. Cetearyl Alcohol ... .............4 3. shea butter ......... .............10 4. Vit E ............................... ..1 water phase 5. ........Ingredients are listed below................. Mixing method is to mix oil phase together and heat until dissolved together to 80C, mix water with 80C water-soluble ingredients (except for non-heat-resistant ingredients that will be added after 40-50C cream is created). As for the water phase, which substance can be used that does not make the product liquid. The one that I know now that makes the cream liquid is Soy Extract 5% 1,2-Hexanediol 3% Natto Gum 5 % intends to create a creamy texture too Butter Cream Maker and Cetearyl Alcohol and avoid emulsion stabilizers. some more (to decide to use in the formula) Repair Activator 15% Fucus Film 5% Live Yeast Cell 3% Glyceryl glucoside 2% Alaria Esculenta Glycosaminoglycan 3% Snow Algae 3% Isopentyldiol 5 % Horse Placenta 3-5% Plankton 2-5% Apple Stem Cell Extract 3% Rosa Hybrid Cell Extract 2% Japanese Cedar 1% or if several of the above compounds are used together Then make the creamy liquid. Thank you in advance
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Re: Inquire about the ingredients that may cause the product to be liquid.

Postby staff » Sun Jul 14, 2019 7:54 am

Hello, the team provides information to members. for consideration as follows: Because the team itself may not be able to give a clear answer whether it will make it liquid or not. Let's look at the description first. Substances that cause the formula to lose its viscosity (which may include stabilizers) electrolyte (This is believed that members already know) but electrolyte can come from many sources. Alaria Esculenta which is a substance extracted from marine plankton The extract itself should not contain electrolyte, but it must be noted that because it is extracted from the sea There is a chance of adulteration of salt (which is an electrolyte) which usually has to be in low quantities, causing a problem or not. It depends on the amount used in the formula. There is absolutely no problem with just a small amount of use. But if you use more things, it may be found that results. polyols , which means groups that end in -ol, for example 1,2-Hexanediol that members have already mentioned , Propylene Glycol , alcohol , Isopentyldiol or others, this group is also address at the rate of use If used at a low level, it will not have any problems. But there is a problem when using higher matters. How much depends on each -ol. Usually members will see it already in the formula. For example, members are mentioned. Isopentyldiol , but often this group is in the extract. Also because this group is used as a solvent in extracting various extracts, for example Repair Activator (Check out the product details page. Then click on "Techniques" and scroll to the bottom of the INCI line). Therefore, it is difficult to answer clearly. Because there are variables, both the type of cream maker used, as well as the usage rate of the ingredients. Moreover, often this includes the mixing process. about the mixing process Please use the following method as a guideline. If the mixture is electrolyte, mix until the formula is complete. and then gradually add The electrolyte-containing group is added to the recipe, adding little by little. Blend well first. then add more If the mixture is polyols, mix it with water from the beginning, when mixed with water until clear. and then slowly bring that water used in other normal mixing steps Members may wonder if it is an active substance that contains a lot of -ol and cannot withstand heat. Then in the recipe mixing process, members need to use heat. What to do in this case You must try to adjust this. There is no perfect way For example, such an adjustment Reduce the heating time, change the cream maker used, etc.
or if several of the above substances are used together. Then make the cream liquid.
The original answer is to consider all electrolyte and polyols.
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