Foam in Cream Formulation

Question

I am making a cream formulation and using an overhead stirrer at medium speed. However, the cream is developing foam. Why is this happening, and how can I prevent foam in my cream formulation?

MySkinRecipes Expert · Accepted Answer

Subject: Foam in Cream Formulation

Thank you for providing details about your cream formulation and mixing process.

Based on your ingredients and the feedback from our staff, the ingredients themselves are unlikely to be the main cause of significant foaming. The foam you are observing is most likely due to air being incorporated into the cream during the mixing process.

Here are some suggestions to help reduce the amount of foam:

Reduce Mixing Speed: While you mentioned using a medium speed, try reducing the speed of your overhead stirrer. High shear from the propeller stirrer, especially at higher speeds, can easily trap air.
Ensure Stirrer Submersion and Position: Make sure the propeller head is fully submerged in the mixture throughout the mixing process. Position the stirrer off-center and angled slightly towards the side of the beaker. This helps create a rolling motion rather than a deep vortex, which pulls air into the mixture.
Careful Pouring: When adding the water phase to the oil phase, pour it slowly down the side of the beaker rather than directly into the center of the vortex. This minimizes splashing and air incorporation.
Allow Time to De-aerate: As the staff mentioned, allowing the finished cream to sit undisturbed for 1-2 days will allow much of the trapped air (foam) to naturally rise and dissipate.

By adjusting your mixing technique to minimize air incorporation, you should be able to significantly reduce the amount of foam in your cream.