Effect of Solvents on Cream Viscosity with Butter Cream Maker
Question
Regarding cream made with Butter Cream Maker, I observed that 1,2-Hexanediol and Soy Extract caused the cream texture to become thinner.
I would like to inquire if using Isopentyldiol and Dimethyl Isosorbide (DMI) will also cause the cream made with Butter Cream Maker to become thinner?
Answer
Effect of Isopentyldiol and Dimethyl Isosorbide (DMI) on Butter Cream Maker
You observed that 1,2-Hexanediol and Soy Extract caused your cream made with Butter Cream Maker to become thinner.
Both Isopentyldiol and Dimethyl Isosorbide (DMI) function as solvents in cosmetic formulations. Solvents, especially those miscible with the water phase, can potentially affect the viscosity and stability of an emulsion, sometimes leading to a reduction in thickness or thinning of the cream.
Given their nature as solvents, it is possible that using Isopentyldiol or Dimethyl Isosorbide (DMI) in your formula with Butter Cream Maker could also result in the cream becoming thinner, similar to your experience with 1,2-Hexanediol. The extent of this effect would depend on the specific concentration of Isopentyldiol or DMI used in your formulation.
When formulating with solvents like these, it's often necessary to adjust the concentration of the emulsifier (Butter Cream Maker) or add thickeners to achieve the desired viscosity.
