Adding Heat-Sensitive Ingredients After Cream Emulsification
Question
When formulating a cream, if I add heat-sensitive ingredients after the emulsification process is complete and the cream has cooled down (specifically below 60°C as I plan), will this cause phase separation? What are the general limitations or considerations when adding such ingredients at this stage?
Answer
Hello,
Regarding your questions about adding heat-sensitive ingredients after the emulsification process:
Will this cause separation issues?
Generally, adding ingredients after the emulsion has formed and cooled down (typically below 40°C, which is well below your 60°C threshold) does not cause the cream to separate. The emulsion structure is already established at this point.What are the limitations?
The main limitations depend on the specific ingredients you are adding. Some ingredients may have specific temperature sensitivities or require particular mixing conditions. It is always best to refer to the detailed instructions provided for each specific ingredient on the product page. Additionally, exploring the "Technique" section on the website can provide valuable general information on formulation practices and limitations.
Thank you for your question!