Hello, I would like to ask 2 questions. 1. Due to use
Emulsifier (
Sensitive Cream Maker ) that requires heat 70-80 degrees for melting, but every active ingredient that needs to be dissolved in water And must be mixed at a temperature not exceeding 60 degrees, the formula is Water-Phase 80% Oil-
Emulsifier 20%
Emulsifier +
น้ำกลั่น (all) divided about 70-75%, heated 70-80 degrees to create a cream first, then took
น้ำกลั่น and 5-10% Active Ingredients mixed with meat. cream later Can the temperature drop below 60 degrees? Because if you mix it at 70-80 degrees, you are afraid that the effectiveness of the substance will deteriorate. 2.Or there is a
Emulsifier type of cream. Which one is heat-free, PEG-free, and electrolyte-resistant? 3. Criteria for determining whether we should combine Oil-in-Water or
Water-in-Oil What is
Water-in-Oil ? Is it the texture that we want? It doesn't matter if there are more water side or oil side in the formula, right? Thank you very much.