Achieving a Thicker Cream Texture

Okay, I understand you've successfully created the cream base following the adjusted steps, but the texture is still too liquid for a jar and you want to achieve a thicker cream consistency without stickiness. You also asked about the correct steps for adding color and fragrance.

You are currently using Light Cream Maker. As the name suggests, this emulsifier is designed to create lighter textures, more suitable for lotions or fluid creams. While you can increase its concentration to a certain point to increase viscosity, it may indeed lead to a sticky feeling before you achieve a truly thick cream suitable for a jar.

To get a thicker cream texture, it's best to use an emulsifier specifically designed for richer, more viscous creams. Based on your goal of a cream for a jar, consider replacing Light Cream Maker with one of the following:

• Soft Cream Maker: Generally provides a soft, creamy texture.
• Velvet Cream Maker: Known for creating a smooth, velvety cream feel.
• Butter Cream Maker: Can help create a richer, butter-like texture.
• Moist Cream Maker: Tends to produce a moisturizing cream with good body.

Alternatively, you could keep Light Cream Maker but add a separate thickener to the water phase to boost viscosity. An example of a thickener is CreamThick. However, replacing the primary emulsifier is often the most effective way to achieve a significantly different texture like a thick cream.

Keep in mind that when you switch emulsifiers, the recommended usage percentage and mixing instructions may differ from Light Cream Maker. Always check the specific instructions for the new cream maker you choose.

Adding Color and Fragrance

Your current mixing steps are generally correct for incorporating ingredients into your cream base. For adding color and fragrance (like Red Power and Grapefruit Oil), the typical procedure is to add them towards the end of the formulation process.

Your step 15 involves adding Phenoxyethanol, which is a preservative. Colorants and fragrances are usually added after the main emulsion has formed and cooled down slightly, but before adding the preservative. This helps ensure they are evenly dispersed and don't interfere with the preservation system.

So, your current steps (adding Grapefruit Oil in phase A and Red Power in phase B, then combining) are acceptable as long as these phases are mixed into the main cream base before adding the preservative (Phenoxyethanol). The key is that the color and fragrance are fully mixed into the cream before the preservative is introduced.

To summarize:

1. Consider using a different cream maker designed for thicker textures (e.g., Soft Cream Maker, Velvet Cream Maker, Butter Cream Maker, Moist Cream Maker) or adding a thickener like CreamThick.
2. Follow the specific instructions for the new cream maker.
3. Add colorants (like Red Power) and fragrances (like Grapefruit Oil) after the cream has formed and cooled slightly, but before adding the preservative (Phenoxyethanol). Your current method of adding them to phases A and B before combining is also acceptable as long as this happens before the preservative step.