Formulation Issue: Cream with Butter Cream Maker Not Forming Texture

Hello,

The information provided by the staff is correct. The ingredients you listed cannot be directly combined to form a cream because you have chosen to use [url=http://www.myskinrecipes.com/shop/emulsifier/1041-butter-cream-maker.html:2zu5sl15]Butter Cream Maker[/url:2zu5sl15], which is an emulsifier used for Oil-in-Water (O/W) cream formulations.

To create an O/W cream using Butter Cream Maker, your formula must include an "oil phase." This oil phase can consist of various oils, butters, waxes, and some oil-soluble active ingredients. Without an oil phase, a cream texture cannot be formed.

Therefore, if you wish to use Butter Cream Maker and create a cream, you will need to add an oil phase to your formula.

The other active ingredients you have selected are generally compatible in cosmetic formulations. However, it is important to consider the appropriate concentration of each ingredient according to the manufacturer's recommendations for optimal efficacy and safety.

Regarding the steps and mixing method, if you intend to make a cream using Butter Cream Maker and have added an oil phase, the general basic steps are as follows (proportions and details may vary depending on your adjusted formula):

1. Prepare the Water Phase: Combine water-soluble ingredients such as water (distilled water is recommended), Panthenol, Acetyl glucosamine, and Niacinamide in a heat-resistant container.
2. Prepare the Oil Phase: Combine oil-soluble ingredients such as oils, butters, and waxes in another heat-resistant container.
3. Heat: Heat both the water phase and the oil phase separately to approximately 70-75°C (or according to the Butter Cream Maker instructions).
4. Combine Phases: Slowly pour the oil phase into the water phase (or vice versa, depending on the emulsifier's instructions) while continuously stirring or blending with a high-speed mixer (like a hand blender) to help the emulsifier work and form the cream texture.
5. Add Emulsifier: Add the Butter Cream Maker to the mixture while it is still hot and continue to stir or blend until the mixture starts to thicken and is well combined.
6. Cool Down: Remove the container from the heat and stir or blend periodically as the mixture cools down to room temperature (around 25-30°C).
7. Add Heat-Sensitive Ingredients (Cool-down Phase): Once the mixture has cooled, add other heat-sensitive active ingredients such as DMAE, Acetyl L-Tyrosine, Matrixyl 3000, Acetyl Hexapeptide-8, and the preservative (Phenoxyethanol SA). Stir until well combined.
8. Adjust pH (if necessary): Check and adjust the pH of the product to be within the appropriate range for the skin and the active ingredients used (generally around 4.5-6.5 for skincare products).
9. Package: Transfer the resulting cream into a clean container.

Precautions:

• This formula contains several active ingredients. It is recommended to test the product on a small area of skin before applying it to the entire face, especially if you have sensitive skin.
• You should research further information regarding the maximum recommended concentration and specific precautions for each ingredient you choose to use.

If you do not wish to create a cream that requires an oil phase, you might consider changing the emulsifier or base to a different type suitable for oil-free formulations, such as creating a gel texture using a gel maker instead.

I hope this information is helpful. Please feel free to ask if you have any further questions.