Cream formulation turns liquid due to Zinc PCA (Electrolytes)

Question

My cream formulation turned liquid, becoming like a thick liquid. I used [Light Cream Maker] and added [Zinc PCA]. The expert informed me that this is due to Zinc PCA containing electrolytes, which interfere with the texture-forming ability of [Light Cream Maker]. How can I fix the existing formula or prevent this issue when making it again?

MySkinRecipes Expert · Accepted Answer

Based on your formula and the feedback you received, the issue of your cream turning liquid is likely due to the Zinc PCA content. Zinc PCA contains electrolytes, which can interfere with the ability of Light Cream Maker to form a stable cream structure.

Here are the suggested ways to fix your formula, as advised:

Option 1: Adjusting the current formula/method
- You can try increasing the amount of Light Cream Maker and mixing the oil phase very vigorously until the cream structure forms before adding the water phase. However, this can be difficult when electrolytes are present.
- Alternatively, when making a new batch with the same ingredients, add the Zinc PCA as the very last step, after the cream base has fully formed.
Option 2: Changing the emulsifier
- Replace Light Cream Maker with an emulsifier that is more tolerant to electrolytes, such as Satin Cream Maker or Pro Polymer.
- Regardless of which electrolyte-tolerant emulsifier you choose, always add the Zinc PCA at the very last step in the formulation process, after the cream base has been created.

Adding ingredients with electrolytes, like Zinc PCA, at the end of the process after the cream structure is stable is generally the recommended method when using emulsifiers sensitive to electrolytes.