Cosmetics Formulation Development

Formula 1 (%) oil shea butter 10 Aloe Vera Oil 10 Milk Lotion Maker 5 water Natto Gum 5 B3 3 GlucoBright 3 Satin Cream Maker 1 Soy Extract 5 SymWhite 0.5 EDTA 0.2 1,2-Hexanediol 3 Phenoxyethanol SA 0.5 The rest is water. adjust brother h too lactic 14 drops in 100 g Mixing method is to mix the oil together and heat it. until dissolved together 80C mix water with 80C soluble ingredients (except 1,2- Hexanediol soy natto SymWhite EDTA preservative, put after the product is still warm) Bring the water, pour in the oil little by little, blend until homogeneous, gradually add the satin maker until it is completely blended for 15 minutes before adding the ingredients that are not resistant to heat, get a creamy texture. to a certain extent After adding unheated ingredients, make the cream liquid. Since this recipe is not thick creamy, it is added to Recipe 2. Butter Cream Maker Formula 2 (%) oil shea butter 10 Aloe Vera Oil 10 Milk Lotion Maker 3 Butter Cream Maker 2 water Natto Gum 5 B3 3 GlucoBright 3 Satin Cream Maker 0.7 Soy Extract 5 SymWhite 0.5 EDTA 0.2 1,2-Hexanediol 3 Phenoxyethanol SA 0.5 The rest is water. adjust brother h too lactic 14 drops in 100 g mixed the same way as Formula 1. The problem is that the whole formula At 1 and 2, the cream is quite runny after adding non-heat-resistant ingredients. From the test, it was found that 1,2-Hexanediol and Soy Extract makes the cream liquid ( Natto Gum Not sure) Question 1 . Why the message 1,2-Hexanediol and Soy Extract reduced the consistency of the cream. caused by what? Ask for principles to be considered with other cream building agents. 2. Apart from these 2, is there any other one that makes the cream liquid down? 3. After 1 day of treatment, Formula 1 hasn't layered yet, but Formula 2 has layered it, what's the cause? How, Formula 4 (%) oil shea butter 5 fractionation Coconut Oil 10 Cetyl Alcohol 2.4 Butter Cream Maker 2 Polyethylene wax 2 Microcrystalline Wax 2.6 water NMAA 5 B3 3 GlucoBright 3 B5 2 PCA 2 Aloe vera 2 EDTA 0.2 glycerin 3 Phenoxyethanol SA 1 The rest is water. Mixing method is to mix oil together and heat until dissolved. Mix the water with the dissolved ingredients to heat equal to the oil. Slowly pour water into the oil. Blend well. The problem is after pouring the water mixture into the oil. After a while, the temperature gradually decreases. It appears that the mixture of oil begins to separate the water mixture. Question 4. How to solve this problem?

Hello

1 . Why does the message 1,2-Hexanediol ? 1,2-Hexanediol and Soy Extract Makes the cream thicker. caused by what? I would like to think about the principle with other cream building agents. So you won't miss it often.

Solvent-like mixtures or polyols (eg glycols) can cause gelling. or cream for extract causing the liquefaction of the formula Although the extract It is not electrolyte for the same reason. extraction of these substances will be dissolved in the solvent which when the solvent in the formula is large (e.g. members use Soy Extract up to 5%), thus causing liquefaction. of the recipe

3. After doing it for 1 day, Formula 1 hasn't stratified yet, but Formula 2 has stratified, what's the cause and how to fix it?

The formula uses quite a lot of oil. also use Ingredients with the characteristics described above, in high quantities, overall result in more difficult mixing of the meat. stability is lower Solution If it is inconvenient to reduce the ingredients that are causing the problem. Consider using an Emulsion Stabilizer such as Xanthan Gum 0.5-1.0% , ClayThick or ClayThick Ready which these ingredients was used to solve problems that members encountered

Mixing method is to mix oil together and heat until melted together. Mix the water with the dissolved ingredients to heat equal to the oil. Slowly pour water into the oil. Blend well. The problem is after pouring the water mixture into the oil. After a while, people gradually reduced the temperature, it appears that the mixture of oil began to separate the water mixture

from the three formulas in the opinion of the team that if adjusted Butter Cream Maker increase it to the level of 5-6% should solve the problem. If still found that there is a stratification Consider using various Emulsion Stabilizer as suggested above.

The recipe uses quite a lot of oil. also use Ingredients with the characteristics described above, in high quantities, overall result in more difficult mixing of the meat. stability is lower Solution If it is inconvenient to reduce the ingredients that are causing the problem. Consider using an Emulsion Stabilizer such as Xanthan Gum 0.5-1.0% , ClayThick or ClayThick Ready which these ingredients was used to solve the problems that members encountered

can choose to use Satin Cream Maker or AnyGel one of them is an emulsion stabilizer instead of the name suggested above, will it work? Regarding class separation

from all 3 formulas, in the opinion of the team, if adjusting Butter Cream Maker raise it to 5-6%, it should fix the problem. If still found that there is a stratification Consider using various Emulsion Stabilizer as suggested above.

already Milk Lotion Maker there still a need in the recipe? Above Repeated question, still no answer. Formula 4 (%) oil shea butter 5 fractionation Coconut Oil 10 Cetyl Alcohol 2.4 Butter Cream Maker 2 Polyethylene Wax 2 Microcrystalline Wax 2.6 water NMAA 5 B3 3 GlucoBright 3 B5 2 PCA 2 Aloe vera 2 EDTA 0.2 glycerin 3 Phenoxyethanol SA 1 The rest is water. Mixing method is to mix oil together and heat until dissolved. together Mix the water with the dissolved ingredients to heat equal to the oil. Slowly pour water into the oil. Blend well. The problem is after pouring the water mixture into the oil. Mold for a while until the temperature gradually decreases. It appears that the mixture of oil begins to separate layers with the water mixture, which is not homogeneous like formulas 1 and 2 that have been stated above. Added to Formula 1,2 is a wax Question. How to solve this problem, please disturb the staff

Hello,

can be used. Satin Cream Maker or AnyGel which one is an emulsion stabilizer instead of the name suggested above, will it take care of it? About stratification

AnyGel can be considered as Emulsion Stabilizer but Satin Cream Maker is an emulsifier, not an emulsion stabilizer. The nature of an emulsion stabilizer is that it can help stabilize the formula in harsh environmental conditions such as electrolyte. or low/high pH, so the formula can be used AnyGel can help but Satin Cream Maker is not suitable and may not be able to solve the problem.

already Milk Lotion Maker is it still necessary? In the above formula

is not necessary. Butter Cream Maker at 5-6% can cut Milk Lotion Maker (but using a stabilizer, for example AnyGel according to your plan This is considered a good guarantee. That reduces the chance of separation a lot.)

Mixing method is to mix the oil together and heat until it melts together. Mix the water with the dissolved ingredients to heat equal to the oil. Slowly pour water into the oil. Blend well. The problem is after pouring the water mixture into the oil. Mold for a while until the temperature gradually decreases. It appears that the mixture of oil begins to separate layers with the water mixture, which is not homogeneous like formulas 1 and 2 that have been stated above. The substance added from Formula 1,2 is a type of wax. Question, how to solve this problem? Please disturb the staff.

Using Butter Cream Maker at 2% is too low for this recipe. Should increase the rate of use up as well.