Understanding Your Cream Formulation Issue

Based on your experience and the staff's reply, the key factor affecting the viscosity of your cream when using Light Cream Maker is likely the percentage of the oil phase in your formulation.

• Light Cream Maker is designed to emulsify and thicken formulations with an oil phase of up to 20%. In your formula with 70% water phase, the oil phase is 30% (assuming only oil and water), which exceeds the recommended maximum oil load for Light Cream Maker.
• When you used Sweet Almond Oil at 20% oil phase, it was within the capacity of Light Cream Maker, allowing it to form a stable cream texture.
• Switching to Fractionated Coconut Oil with a 30% oil phase (70% water phase) caused the formulation to be liquid because the amount of Light Cream Maker used was insufficient to emulsify and thicken such a high percentage of oil.

Neither Fractionated Coconut Oil nor Sweet Almond Oil inherently causes issues with Light Cream Maker. The problem arises when the total oil percentage exceeds what the emulsifier can handle at a given concentration.

If you need to use a 30% oil phase, you would likely need to either:

1. Increase the concentration of Light Cream Maker (though it has limitations, and exceeding its capacity might still result in instability or less desirable texture).
2. Use a different emulsifier that is suitable for higher oil percentages.

Also, as the staff mentioned and the product description for Light Cream Maker notes, the presence of electrolytes in your water phase can also reduce the viscosity, requiring a higher concentration of Light Cream Maker to compensate. Ensure you consider all ingredients in your water phase.