Regarding Foam in Cream Formulation

The foam in your cream formulation is likely caused by air being introduced during the mixing process. This is a common issue when whipping or stirring the mixture.

Here are some ways to address this:

• Mixing Technique: Using slightly warm temperatures during mixing can help reduce the chance of foam formation.
• Allowing Time: After mixing, let the cream sit for a while with the lid closed. The foam will gradually dissipate on its own.
• Adding Ingredients: Incorporating ingredients like silicones (such as Cyclomethicone or Dimethicone) or other oils into your formula at around 3-5% can significantly help in reducing foam.

Regarding your question about Light Cream Maker, switching to this emulsifier will not help reduce the foam. The foam is not caused by the type of emulsifier (Luxury Cream Maker or Light Cream Maker) but rather by the mixing method or other ingredients in the formula.

We hope this helps!