Addressing Flaking with Light Cream Maker™ and Alternative Options

Thank you for reaching out regarding the flaking issue you encountered when using Light Cream Maker™. This can sometimes happen if the emulsifier is not fully dispersed or if the mixing speed is too high, which can damage the polymer structure responsible for creating the cream texture.

For Light Cream Maker™, ensure you are blending or stirring sufficiently to fully spread the emulsifier, but avoid over-spinning (above 2500 rpm) as this can weaken the formula and potentially lead to flaking.

If you continue to experience flaking or are looking for alternatives with a similar feel, here are a couple of options:

• Easy Cream Maker™: This is a good alternative if your formula does not contain electrolytes and has an oil phase of 10% or less. Like Light Cream Maker™, it is a cold-process emulsifier (does not require heat) and provides a texture that is slightly heavier but still has a somewhat gooey feel similar to Light Cream Maker™. It is also a more economical option.

• Soft Cream Maker™: This option creates a very soft, liquid crystal cream texture and is highly stable. It can handle a higher oil load (up to 25%) and a wider pH range. The key difference is that Soft Cream Maker™ requires heating during the mixing process (around 60-70°C) and takes about 48 hours to reach its final thickness. If you are open to a hot process and desire high stability and a soft feel, this is an excellent choice.

Consider the oil percentage and presence of electrolytes in your formula when choosing between Easy Cream Maker™ and Soft Cream Maker™ as alternatives to Light Cream Maker™.

We hope this helps you achieve the desired cream texture!